This is a fantastic cake. It is my favorite kind of cake: tender and light in texture with a dense crumb. Rose says it is similar to a pound cake, with butter and sour cream, with the addition of cream cheese. It works so well in Rose's pie crust that she thought it might be good in a cake. Bingo!
The frosting is actually the Pierre Herme lemon curd: where instead of cooking the butter with the lemon and eggs, the butter is left cold and emulsified into the mix afterwards. It results in a very creamy and thick lemon curd which Rose uses as a frosting. It is also delicious in a tart or on toast, by the way.
The recipe is supposed to use only a portion of the lemon cream to frost, but I used it all. Then I decided it overpowered the cake which makes me sad, because I could eat this cake plain all day long. And probably will, sometime in the future!