Ingredients
Lemon Curd:
2 large eggs
100 gm granulated white sugar
2 tbsp fresh lemon juice
2 tbsp butter
Blueberry Compote:
1 cup frozen blueberries
juice of one lemon
4 tbsp granulated white sugar
Vanilla Sponge Cake:
For The Cake:
100 gm salted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pans
1 tsp tsp baking powder
1/8 tsp baking soda
1 cup sugar
2 large eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
2 tsp pure vanilla extract
For The Filling:
1/2 cup of lemon curd {recipe above}
blueberry compote {recipe above}
1 cup cold heavy cream
2 tbsp confectioners’ sugar
1/2 tsp vanilla powder/extract
Preparation
