Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup granulated sugar for lemon curd
4 large eggs
2 sticks (227g) unsalted butter, melted
1 cup heavy cream
1 cup buttermilk
1 1/2 cups fresh lemon juice
2 tablespoons lemon zest
240g fresh lemon juice for curd
4 egg yolks for lemon curd
1/4 cup sugar for whipped cream
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Prepare 13×9-inch cake pan with parchment paper
Combine 2 cups flour, 3/4 cup sugar, melted butter, buttermilk, 1 1/2 cups lemon juice, and 2 tablespoons lemon zest
Whip 1 cup heavy cream with 1/4 cup sugar and 1 tsp vanilla extract until stiff peaks form
Pour batter into pan and bake for 25 minutes until golden
Cool cake on wire rack for 5 minutes while preparing lemon curd
Mix 1/2 cup sugar, 227g butter, 4 egg yolks, 240ml lemon juice, and lemon zest for curd
Return cake to oven, spread warm curd over the top
Use a chopstick to poke holes in cake
Pour remaining curd through holes, return to oven for 5 minutes
Spread whipped cream over warm cake
Notes
For gluten-free option, substitute flour with a gluten-free blend
Ensure eggs are room temperature for better cream texture
Buttermilk substitute: mix 1 cup plant-based milk with 1 tbsp lemon juice
Optional topping: sprinkle remaining lemon zest for texture
- Prep Time: 30
- Cook Time: 25
- Category: No-Bake Creamy Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/12 of cake)
- Calories: 520
- Sugar: 27g
- Sodium: 0mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg