Layered Lemon Cake With Lemon Curd
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
32
Spice
54
Sweetness
44
Sourness
49
mins
Prep time (avg)
4
Difficulty
Ingredients:
6 tbsps
Sugar2 large
Egg2 tsps
Lemon Peel (packed grated)1.25 cups
Flour (self-rising)6 tbsps
Lemon Juice (fresh)Directions:
1
For cake: Preheat oven to 325°F
2
Butter two 8-inch-diameter cake pans with 2-inch-high sides
3
Line bottom of pans with parchment paper
4
Butter parchment
5
Beat butter and sugar in medium bowl until well blended
6
Add eggs 1 at a time, beating well after each addition
7
Mix in lemon peel
8
Beat in flour alternately with lemon juice in 2 additions each
9
Divide batter between prepared pans
10
Bake until cakes begin to pull away from sides from pan and tester inserted in center of cake comes out clean, about 28 minutes
11
Cool cakes in pans on racks 2 minutes
12
Turn cakes in pans on racks 2 minutes
13
Turn cakes out onto racks and cool completely
14
Peel off parchment
15
Preheat oven to 325°F
16
Butter two 8-inch-diameter cake pans with 2-inch-high sides
17
Line bottom of pans with parchment paper
18
Butter parchment
19
Beat butter and sugar in medium bowl until well blended
20
Add eggs 1 at a time, beating well after each addition
21
Mix in lemon peel
22
Beat in flour alternately with lemon juice in 2 additions each
23
Divide batter between prepared pans
24
Bake until cakes begin to pull away from sides from pan and tester inserted in center of cake comes out clean, about 28 minutes
25
Cool cakes in pans on racks 2 minutes
26
Turn cakes in pans on racks 2 minutes
27
Turn cakes out onto racks and cool completely
28
Peel off parchment
29
For lemon curd: Whisk eggs and sugar in top of double boiler to blend
30
Add lemon juice, butter and lemon peel
31
Set pan over simmering water (do not allow bottom of pan to touch water)
32
Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165°F
33
, about 4 minutes
34
Remove from over water; cool
35
Press plastic wrap directly onto surface of curd; chill until cold
36
(Cake and lemon curd can be made 1 day ahead
37
Cover cake and store at room temperature
38
Keep lemon curd chilled
39
) Whisk eggs and sugar in top of double boiler to blend
40
Add lemon juice, butter and lemon peel
41
Set pan over simmering water (do not allow bottom of pan to touch water)
42
Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165°F
43
, about 4 minutes
44
Remove from over water; cool
45
Press plastic wrap directly onto surface of curd; chill until cold
46
(Cake and lemon curd can be made 1 day ahead
47
Cover cake and store at room temperature
48
Keep lemon curd chilled
49
) Place 1 cake layer on platter
50
Spread lemon curd evenly over
51
Top with second cake layer
52
Place decorative stencil or doily atop cake
53
Sprinkle heavily with powdered sugar
54
Carefully remove stencil
55
Serve cake with whipped cream, if desired
56
Place 1 cake layer on platter
57
Spread lemon curd evenly over
58
Top with second cake layer
59
Place decorative stencil or doily atop cake
60
Sprinkle heavily with powdered sugar
61
Carefully remove stencil
62
Serve cake with whipped cream, if desired