Lemon Cakes with Lemon Cream

For the cake batter: Mix flour, sugar, and salt in a bowl. In a separate container, mix milk, egg, oil, and vanilla extract. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a fork until combined (this will make a thicker, dense batter). Bake for 25 minutes at 400 degrees Fahrenheit in a Nordic shortcake baskets pan (or as cupcakes or desired shape).

For the lemon cream: Prepare vanilla pudding according to package directions. Then, combine the prepared pudding with the lemon curd, lemon juice (from 2 lemons), and lemon zest. Put the mixture in the fridge until your cakes are ready. Once cakes are cooled, fill them with the lemon cream and enjoy!