Lemon Head Cake

Cake:

342 grams cake flour

2 1/2 tsp baking powder

1/2 tsp table salt

227 grams butter, room temperature

350 grams granulated sugar

4 eggs, room temperature

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

2/3 cup whole milk

Lemon Syrup:

1/3 cup water

1/4 cup fresh lemon juice

100 grams granulated sugar

Lemon Curd:

8 egg yolks

250 grams granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

pinch of table salt

4 oz. butter, cut into small pieces

Lemon-White Chocolate Cream Cheese Frosting:

2 tablespoons butter, room temperature

4 oz. cream cheese, room temperature

4 oz. white chocolate, melted and cooled to room temperature

1/4 tsp. pure vanilla extract

zest from 2 lemons

juice from 2 lemons

powdered sugar, enough for correct consistency

Cake:

Preheat oven to 350 degrees. Line the bottom of a 9-inch x 13-inch x 2-inch pan. Butter and flour pan ; shake out excess flour. Set aside.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer cream the butter until creamy. Gradually add the sugar and beat until light. Scrape down the bowl. On medium speed , add the eggs one at a time beating well after each addition. Beat in the lemon zest and juice until blended. Reduce the speed and add flour in thirds , alternating with the milk, just until blended. Place batter into prepared pan and spread evenly. Give pan a good whack on counter.

Bake for about 30-35 minutes or until cake springs bake when lightly touched in the center.

Remove from oven and allow to cool on rack.

Lemon Syrup:

Combine all the ingredients in small saucepan. Place over medium heat and cook until sugar has dissolved. Remove from heat and allow to cool completely.

Lemon Curd:

In a saucepan, whisk together the egg yolks and sugar until well combined. Whisk in the lemon juice. Stir in the lemon zest and butter. Place pan over medium heat, stirring constantly. Stir until custard coats the back of of spoon and leaves a path on the back when finger is drawn across. Remove from heat and place in bowl. Cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.

Lemon-White Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer beat all the ingredients until light and fluffy.

Assembly:

Using a toothpick, poke holes all over the cake. With a pastry brush, brush the cooled lemon syrup over the top of the cake.

Spread the cooled lemon curd on top of the glazed cake. Place the cake in the refrigerator until lemon curd has firmed up.

Once lemon curd is firmed up, carefully spread the frosting on top. Return frosted cake to the refrigerator for at least one hour. Cut into squares.