This tart and crunchy Lemon Praline Cake is a lemon lover’s fix! Lemon buttercream and lemon curd nestled over a honey sponge cake. Then you add the pralines…….excuse me, I have to go make this cake NOW!
INGREDIENTS:
Cake:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 4 eggs
- 1/2 cup superfine sugar
- 4 tablespoons butter, melted
- 2 tablespoons honey
Pralines:
- 1/2 cup superfine sugar
- 1/4 cup sliced almonds, toasted
Lemon Frosting:
- 1 cup unsalted butter at room temperature (2 sticks)
- 2 cups confectioners sugar
- 2 teaspoon pure lemon extract
- 1 pinch kosher salt
- 2 tablespoons heavy whipping cream
Lemon Curd (You can use jarred if you do not want to make your own)
- 3/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, cubed
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