Buttercup Cake with Lemon Curd

Name: Buttercup Cake with Lemon Curd
Yield: Yield: 8 or More Servings.
Cuisine: United States
Ingredients: 2 cups flour; ¼ teaspoon salt, if desired; 2 teaspoons baking powder; 2 tablespoons confectioners’ sugar; 6 thin lemon slices; 3 tablespoons butter; 3 large eggs; 1 cup granulated sugar; 1¼ cups granulated sugar; 4 eggs; ¾ cup half-and-half; 1 teaspoon pure vanilla extract; 2 large lemons; 6 tablespoons solid vegetable shortening; 6 tablespoons butter

Preparation info

Yield:
8
or More Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

The Cake

2 cups flour
2 teaspoons baking powder
¼ tea

Americas
United States
Dessert
Vegetarian

Method

Preheat the oven to 350 degrees.
To make the cake batter, sift together the flour, baking powder, and salt. Set aside.
Using an electric mixer, cream together the shortening, butter, and granulated sugar. Add the eggs, 1 at a time, beating well