Lemon Cake

Preheat oven to 350°F.

In a large bowl, combine the sugar and lemon zest and mix to release the lemon oils. Add the melted butter and mix until combined.

Add the eggs one at a time, mixing between each addition. Stir in the almond extract and lemon juice. Add the yogurt and buttermilk and mix until smooth.

Add the flour, baking powder, and salt to the wet ingredients and mix until just combined. Stir in yellow food coloring if using.

Divide the batter between two buttered 9” cake pans. Bake for 33–35 minutes or until a toothpick comes out clean. Let the cakes cool completely.

Lemon Curd

In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, and zest. Stir constantly until the mixture thickens to a pudding-like consistency (about 7–10 minutes). Remove from heat and stir in the butter.

Strain through a fine mesh sieve to remove any lumps. Cover tightly and refrigerate for at least 2 hours.

Buttercream

In a stand mixer, beat the butter on high speed for 2 minutes. Add the confectioners sugar and milk, then beat on high for about 7 minutes until light and fluffy.

Assembly

Place one cake layer on a cake stand or parchment paper. Spread buttercream on top followed by a generous layer of lemon curd. Add the second cake layer and frost with the remaining buttercream.

Refrigerate for at least 1 hour before slicing and enjoy! 🍋