Ingredients
Scale
- ½ cup lemon juice
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 tbsp + 1 tsp lemon zest
- Pinch fine sea salt
- 5 1/2 tbsp unsalted butter (softened)
- 3/4 tsp vanilla extract
- 1 cup + 2 tsp all-purpose flour
- 9 tbsp unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
- 1 tbsp fresh lemon zest
- 1 1/4 cups cake flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- 3 tbsp unsalted butter (room temperature)
- ½ cup sour cream (room temperature)
- 2 tbsp canola or vegetable oil
- 1 large egg (room temperature)
- ½ cup whole milk (room temperature)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups unsalted butter (room temperature)
- 2 oz cold cream cheese
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp heavy cream
Instructions
- Prepare the lemon curd by cooking lemon juice, sugar, egg yolks, and salt in a pot over medium-low heat until thickened. Stir in butter and vanilla, then cool.
- Make the shortbread crust by mixing cold butter, flour, sugar, and salt in a stand mixer. Press into greased pans and bake at 350°F (180°C) for about 8 minutes.
- For the cake batter, combine sugar and lemon zest then add flour, baking powder, salt, and cubed butter. Mix in sour cream and oil before adding whisked egg mixture.
- Assemble by pouring batter over cooled crust, adding dollops of lemon curd, swirling gently. Bake until toothpick comes out clean.
- Cool completely before frosting with a mixture of room temperature butter, cream cheese, powdered sugar, heavy cream, vanilla extract, and lemon zest.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg