▢ 9×13 inch sheet pan or baking dish
▢ stand mixer or handheld beater
▢ rubber spatula
▢ microplane
Instructions
FOR THE CAKE:
Preheat the oven to 180C (160C fan forced) / 350F. Grease and line a 9×13 baking pan with baking paper. If your tin has short sides, make sure the paper comes up past the top edge by a little way.
Zest one of the lemons, then juice the lemons until you have ⅓ of a cup. Set aside.
In a medium mixing bowl, whisk together the flour, cornflour, baking powder, baking soda and salt to lighten and evenly disperse. Set aside.
Using a large bowl and handheld electric beater or stand mixer with paddle attachment, beat together the butter, oil and sugar until pale and creamy – about 2 minutes.
Add the eggs, one at a time, beating each until the mixture is smooth. Scrape down the sides of the bowl from time to time.
In a jug, mix together the buttermilk, ¼ cup of the lemon juice, lemon zest and vanilla.
Add ⅓ of the flour mixture to the butter and egg mix. Beat on low or stir until just combined. Follow with half the buttermilk mixture, mixing until just combined.
Now, using a spatula, not the mixer, repeat the process using three more instalments – flour, buttermilk, flour – mixing each time until just combined.
Pour the batter into the prepared baking tin and gently spread out evenly all over. If you make the centre slightly lower than the edges, you’ll end up with a flatter cake surface as the centre does rise slightly.
Bake for around 28 minutes. Start checking 2-3 minutes before by poking with a toothpick – it’s done when the toothpick comes out with just a crumb or two attached.
Heat the lemon curd and the remaining tablespoon of lemon juice in a small saucepan until just a little warm and thinned a little.
Use the thick end of a chopstick to poke holes all over the cake about 1 inch apart.
Pour the warmed lemon curd over the top, then spread it out, making sure to nudge it into the holes so it can seep down.
Set the cake aside to cool completely.
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