DIY Lemon Cake

In the winter months, we seem to consume all things pumpkin. But now lemons and other fruits are in season, and I'm baking with lighter flavors. You definitely need fresh lemons to make this cake taste right, but it is a very easy recipe. We love this simple lemon cake topped just with lemon curd. If you want to make a layer cake you could use the lemon curd as filling and top with buttercream frosting. The lemon curd is also great for topping scones, toast, or muffins and sounds very fancy when served at something like a ladies' tea.

Homemade Lemon Cake Recipe

• 2 cups flour
• 1 1/2 cups sugar
• 1/2 cup oil
• 1/2 cup fresh lemon juice (or I often use the concentrate from when I make homemade lemonade the easy way)
• 1/2 cup milk
• 3 eggs
• 1–2 Tbsp freshly grated lemon zest
• 2 tsp baking soda
• 1 tsp salt

1. Combine all ingredients in a mixing bowl and stir until well combined.
2. Pour into a greased 9x13 pan (or two 8 inch round cake pans).
3. Bake in a preheated oven at 350F for 30–40 minutes until lightly brown on top and toothpick comes out clean.
4. Allow to cool.

Homemade Lemon Curd Recipe

 briefly adapted from allrecipes

• 1 cup sugar
• 3 eggs
• 1/2 cup fresh lemon juice (or I often use the concentrate from when I make homemade lemonade the easy way)
• 1/4 cup melted butter
• 2–3 Tbsp freshly grated lemon zest

1. Combine eggs and sugar in a double boiler. Then stir in lemon juice, melted butter, and lemon zest.
2. Simmer in a double boiler for 10–15 minutes or until thickened.
3. Pour through a strainer to remove any egg white particles if necessary.
4. Allow to cool; the curd will continue to thicken. Spread on cooled cake or enjoy on scones or toast.