Lemon Cake From Scratch

Pre Heat oven to 350 degrees. Grease and flour 2 cake pans.

Add flour, sugar, salt and baking powder to mixing bowl. Using whisk attachment, whisk for 1 minute.

In a another bowl whisk eggs, milk, oil, lemon extract and zest. Whisk until completely combined.

Replace whisk on mixer with the dry ingredients with paddle attachment. Add butter slowly to the dry ingredients, mix until well incorporated.

Add wet ingredients to the dry ingredients, mix until well incorporated the cake batter will be fluffy.

Spoon half the batter into one pan, then the rest into 2nd pan. Bake for 30 minutes or until done.

Remove cakes, let cool completely. I leave them to cool in pans you can do as you wish.

Let's make the curd. Combine sugar, cornstarch and water, constantly whisk over medium. In the meantime have 2 egg yolks mixed in a small bowl.

When curd starts to boil, remove from heat, pour 1/2 cup into bowl of egg yolks, whisk constantly for a few seconds then whisk back into pan with the remaining mixture. Whisk for about 30 seconds.

Add in butter, zest and lemon juice. Whisk for another minute. Set aside to cool.

Lets make the frosting. Whisk butter until smooth. Add the cream cheese, whisk until smooth and incorporated.

Add the lemon juice, lemon zest and lemon extract. Add the powder sugar. Whisk until smooth.

Before building the cake, place about 1 1/2 cup of frosting into a frosting bag, using whatever tip you wish.

Build cake, layer of frosting then curd. Place 2nd cake on top. Frost sides then top, If you want curd on top also, make a dam with frosting tip, then add curd. Decorate with remaining frosting.

Enjoy!