With a fresh batch of homemade Vanilla Limoncello made from Meyer lemons on hand and cake on my mind, it was time to whip up a batch of homemade lemon curd and use all the sweet-tart goodness to bake into one of my favorite flavored cakes.

Rustic Limoncello Soaked Lemon Curd Layer Cake

Vanilla Lemon Layer Cake:
3 cups cake flour
2 cups cane sugar
4½ tsp. baking powder
½ tsp. sea salt
1 vanilla bean
Juice of 1 lemon
1 cup + 2 Tbs. room temperature butter
1 cup whole milk

Preheat oven to 350 degrees. 

Line a baking pan with a Silpat mat or greased parchment paper.

Combine the cake flour, sugar, baking powder, and salt. 

Whisk for 30 seconds or so. Use a paring knife to cut the vanilla bean in half and scrape the seeds from the pod. 

Add the vanilla seeds, butter, lemon juice, and milk to the dry ingredients. 

Hand mix until combined, then beat on high with an electric mixer until light and fluffy, about 3-4 minutes, scraping the bowl down as needed.

Spread the batter with a spatula over the prepared baking dish, ensuring evenness throughout. 

Bake for about 45 minutes, until lightly golden and a toothpick inserted in the center comes out clean. 

Cool completely.

Easy Lemon Curd:
1/2 cup white sugar
1 egg
juice and zest of 1 fresh lemon
4 Tbs. butter

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. 

Stir in lemon juice, lemon zest, and butter. Cook in the microwave for one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Buttercream Frosting:
1/2 cup butter, slightly softened
4 oz. chilled cream cheese
1 tsp. vanilla extract
2 ½ cups confectioner’s sugar (+)

Using an electric stand mixer fitted with the paddle attachment, or a handheld mixer and a large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla and beat until fully incorporated. Gradually increase the mixer speed to high and continue beating until light and fluffy, scraping down the sides of the bowl as necessary with a rubber spatula.

 
Gradually add confectioners’ sugar 1/2 cup at a time, beating on low speed, until well combined. Add additional confectioners’ sugar until super thick and creamy.

Fold in the Easy Lemon Curd with a spatula.

Limoncello Soak:
¼ up homemade Vanilla Limoncello (add one scored vanilla bean in the process)

Garnish:
1 fresh lemon, sliced or chopped and simmered in homemade simple syrup for 20 minutes