LEMON CAKE RECIPE WITH LEMON CURD RECIPES

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LEMON LAYER CAKE WITH LEMON CURD RECIPE | ALLRECIPES



Lemon Layer Cake with Lemon Curd Recipe | Allrecipes image

Deliciously tangy lemon layer cake with lemon curd!

Provided by Becky

Categories     Lemon Desserts

Total Time 2 hours 5 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 1 layer cake

Number Of Ingredients 19

1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5 egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
  • Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
  • Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
  • While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
  • Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
  • Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
  • Cut cooled layers in half and layer with curd.
  • Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Nutrition Facts : Calories 753.4 calories, CarbohydrateContent 107 g, CholesterolContent 153.6 mg, FatContent 35.1 g, FiberContent 0.8 g, ProteinContent 6.4 g, SaturatedFatContent 21.6 g, SodiumContent 210.1 mg, SugarContent 83.2 g

LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE



Lemon Cake Recipe With Lemon Curd - olivemagazine image

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top

Provided by Janine Ratcliffe

Categories     Afternoon tea, Dessert

Total Time 1 hours

Yield Serves 12

Number Of Ingredients 12

250g butter, plus a little for the tin
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1-2 tsp milk
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar lemon curd
crystallised flowers, to decorate

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
  • Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
  • Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.

Nutrition Facts : Calories 724 calories, FatContent 22.7 grams fat, CarbohydrateContent 91.2 grams carbohydrates, FiberContent 0.9 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 1.1 milligram of sodium

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