Cake:

• 1.75 c. flour
• 0.25 tsp. baking soda
• 1.75 tsp. baking powder
• 0.25 tsp. and 0.25 tsp. salt
• 1 tbsp. lemon zest*
  
• 1 stick (0.5 c.) butter
• 1 c. sugar
• 2 eggs (separated)
• 1 tsp. vanilla
• 3 tbsp. lemon juice*
• 2/3 c. yogurt
  

Preheat the oven to 375.  Mix the flour, baking soda, baking powder, 0.25 tsp. salt, and lemon zest.  In another bowl, soften the butter in the microwave, add the sugar, egg yolks, vanilla, and lemon juice and mix.  In a third bowl, whip egg whites with 0.25 tsp. salt until they are stiff but not dry.  Add flour to butter mixture in two parts, alternating with yogurt.  Fold in egg whites.  Bake in 2 round cake pakes for about 25 minutes.  While baking,  make the lemon curd.

Curd:

• 3 eggs
• 1/3 c. lemon juice
• 0.75 c. sugar
• 1 tbsp. lemon zest
• 4 tbsp. butter

Whisk together the eggs, lemon juice, and sugar.  Cook over medium heat, stirring constantly, until it begins to thicken.  Pay attention --- it will look like nothing is happening for quite a while, then it will thicken in about ten seconds.  If you're not paying attention, you'll get lumps!  Take off heat immediated and stir in butter and lemon zest.  Cool.  Once cake and curd are both cool, assemble the cake using the curd as a filling and icing.

*Mark and I wait until we see lemons in the last chance section in the grocery store.  Then we buy a bunch, grate the zest off and freeze it, then squeeze the juice out and use it in Mark's sweet tea.  We tend to make this cake with the bottled lemon juice, but it would be even better with fresh lemon juice.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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