Very Lemon Cake With Lush Lemon Frosting

• Cake
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1 tablespoon grated lemon peel
• 3 eggs
• 2/3 cup whole milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Frosting
• 8 ounces pkg cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup lemon curd
• 2 tablespoons grated lemon peel
• 4 cups powdered sugar

1. Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
2. Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
3. Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.

cake, flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, milk, lemon juice, vanilla, frosting, cream cheese, unsalted butter, lemon curd, powdered sugar

Taken from www.food.com/recipe/very-lemon-cake-with-lush-lemon-frosting-250087 (may not work)