Buttercup Cake with Lemon Curd

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

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