Sweet Lemon Curd Cake

• 3/4 cup butter, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 12 ounces 12 oz lemon curd
• 3/4 cup sour cream
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 cup Lemon Curd: freshly squeezed lemon juice
• 1 1/2 tablespoons fresh lemon zest
• 1 pinch salt
• 1 cup sugar
• 2 eggs
• 4 egg yolks
• 1 cup butter, cold and cubed

1. Lemon Curd: In a medium saucepan over medium heat, whisk together eggs, egg yolks, lemon juice, lemon zest, sugar and salt. Whisk over medium heat until thickened and pale in colour. To test if it is ready, dip a wooden spoon into the curd and if the curd sticks to the back of the spoon and you can draw a line through it with your finger, it is ready to remove from the heat. Pour your curd through a fine sieve into a heat-proof bowl.
2. Next, add in the cubes of butter one at a time, stirring until smooth and each piece of butter is completely melted. Now place a piece of plastic wrap directly on the surface of the lemon curd and set in the fridge for at least 2 hours to cool.
3. Sweet Lemon Cake Preheat your oven to 350 degrees; grease & lightly flour a 8 or 9" inch deep dish round cake pan.
4. In a large mixing bowl, using an electric mixer, cream together butter and sugar until pale and fluffy. Add in your eggs one at a time, beating well between each addition and scraping down the bowl occasionally. Add in your vanilla and beat on high until pale and fluffy. Next, add in 6oz of the lemon curd and mix well into the batter until completely combined.
5. In a small bowl, whisk together flour, baking powder, baking soda and salt. Add half of the mixture to your wt ingredients and mix on low until it starts to come together. Scrape down the sides of the bowl, and add in your sour cream, beating on low until almost combined. Scrape down the sides of your bowl and add in your final addition of flour and beat on low until just combined and there are no lumps. Your batter will be thick - this is good.
6. Pour batter into prepared cake pan, and use an offset spatula to spread to the sides of the pan. Finally, dollop the remaining 6 oz of lemon curd around the top of the cake. Use a knife to swirl the lemon curd around just a bit but not a lot - you still want to be able to see those large swirls of lemon curd.
7. Bake your cake in the center of your oven for 35-40 minutes or until the edges are golden brown and the center of the cake springs back to the touch or until a skewer inserted in the middle comes out clean.
8. Remove from the oven and allow to cool for a good 20 minutes. Sprinkle with powdered sugar.

butter, sugar, eggs, vanilla, lemon curd, sour cream, flour, baking powder, baking soda, salt, lemon curd, lemon zest, salt, sugar, eggs, egg yolks, butter

Taken from www.epicurious.com/recipes/member/views/sweet-lemon-curd-cake-59fcb3750d874930000cee30 (may not work)