1 (9 inch) sponge cake
3/4 cup lemon juice
1 cup white sugar
1 egg
1 tablespoon lemon zest
1 teaspoon lemon zest
3 cups sliced white cake grapes
1 cup sliced oranges
1 cup sliced lemon zest
2 tablespoons lemon zest
1 cup butter, softened
1 1/2 teaspoons vanilla extract
3 eggs
1 cup all-purpose flour
1 teaspoon baking soda
In a medium saucepan, stir together lemon juice, sugar, egg, lemon zest, lemon zest, cake grapes, oranges, lemon zest and lemon zest. Bring to a low boil and remove from heat. Let cool quickly.
In a large bowl, cream together butter, sugar, egg, lemon zest, lemon zest, lemon zest and lemon zest. Beat in flour, baking soda and vanilla until smooth. Pour mixture into prepared pan.
Bake for 45 minutes in the preheated oven. After 45 minutes, allow to cool completely. Chill 2 hours and sprinkle top with lemon curd.