Very Lemon Cake With Lush Lemon Frosting

Taken from Cooking Pleasures mag. Saving for my mom's b-day since she loves lemon desserts.

• Ready In: 1 hr
• Serves: 24

Ingredients

• 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

Directions

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.