Instructions

• For the cake: Preheat the oven to 350, and grease and flour a loaf pan (roughly 9×5″).
• In a standing mixture fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and then the zest.
• In a small mixing bowl, sift together the flours and then whisk in the baking powder, baking soda and salt. In another small bowl, combine 1/4 c lemon juice, the buttermilk, crème fraîche, and St. Germain.
• Add the dry and wet mixtures alternately to the batter, beginning and ending with the flour (this is Ina’s direction). Pour the batter into the prepared pan and bake 45-60 minutes, until a cake tester comes out clean. My oven cooks hot, and my cake took nearly 55 minutes.
• When done, let cool on a wire rack 10-15 minutes and then remove the cake from the pan to let cool further.
• For the icing: In a small bowl, whisk together the remaining 3 T lemon juice and powdered sugar. When well incorporated, whisk in the lemon curd. Add more lemon juice if the icing seems too thick. You don’t want it overly runny!
• Drizzle the whole amount over the cake, and serve.