Lemon Curd Cake

Lemon Curd Cake

Lemon curd cake is a moist and tangy dessert filled with lemon cream and curd. For a more lighter treat you can do a cheesecake version of it (see Lemon Cheesecake recipe).

How to make a  Lemon Curd Cake?

INGREDIENTS (Yield: layered 9-inch cake)

Cake:

• 3 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter
• 1 1/4 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 cup plus 1 tablespoon milk

Lemon Cream Filling:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 2 tablespoon grated lemon zest

Lemon Curd:

• 4 egg yolks
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1/4 cup cubed unsalted butter (softened)

PROCEDURE:

1. Preheat oven to 320 degrees Fahrenheit (170 C) and Butter and flour two cake pans
2. Cake. Whisk together the flour, baking powder, and salt. In a separate bowl, cream butter and sugar. Beat in vanilla and eggs one at a time, beating well after each addition. In three additions, alternately beat in flour mixture and milk until smooth. Pour batter equally in prepared cake pans. Bake for 25 to 30 minutes or until skewer/toothpick comes out clean. When done, place the cake upside down and cool with pan on top. When cooled, wrap with plastic wrap and let it rest in the fridge while you make your filling
3. Lemon Cream Filling. Place the beater and metal bowl of your electric mixer inside the freezer for about 5 to 10 minutes. When your beater and bowl is cold enough quickly pour your heavy cream and beat until it thickens. Add in your lemon zest and powdered sugar gradually until soft peaks.
4. Lemon Curd. In a saucepan, constantly stir together egg yolks, granulated sugar and lemon juice over low to medium heat until sugar is dissolved and mixture thickens. Do not let the mixture boil. Remove from heat and immediately stir in butter until mixture is smooth. Transfer in a bowl and let it cool completely. Cover and chill until ready to use.
5.  To Assemble.Make sure that your cake is already cooled. With a serrated knife slice it in half. Divide the lemon cream filling into two and spread the first half over the first layer of your cake. Top with the second half of the cake and spread the remaining  lemon cream filling. Pour the lemon curd on top of the cake. Refrigerate before serving. Delish^_^