Lemon Layer Cake With Lemon Curd Filling

45m
Prep Time
25-28m
Cook Time
1h 10m
Ready In


"Make certain to make the lemon curd first it needs to be refrigerated for 2 hours or more before using"

Original is 12-14 servings
  • FOR LEMON CURD
  • FOR THE CAKE
  • FOR THE FILLING
  • FOR THE TOPPING

Nutritional

  • Serving Size: 1 (400.8 g)
  • Calories 1122.3
  • Total Fat - 62.3 g
  • Saturated Fat - 31.4 g
  • Cholesterol - 1192 mg
  • Sodium - 557.2 mg
  • Total Carbohydrate - 122.3 g
  • Dietary Fiber - 5.9 g
  • Sugars - 93.1 g
  • Protein - 22 g
  • Calcium - 291.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 60.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

FOR THE CURD


Step 1

Whisk the egg yolks and sugar together either in the top of a double boiler or a heatproof large heatproof bowl immersed in a saucepan filled with one inch of water.

Step 2

Add 1/3 cup of lemon juice and the zest from the 4 lemons and continue to stir, using a silicone spatula, cooking about 8-10 minutes until the mixture thickens slightly.

Step 3

Remove from the heat and add the butter one tablespoon at a time, stirring each until it is melted and smooth.

Step 4

Once all the butter has been added pour the lemon curd into a bowl, cover and refrigerated until thickened and cooled for about 2 hours.

Step 5

If there is any extra the curd will keep about 2 weeks refrigerated.

FOR THE CAKE


Step 6

Preheat oven to 350F.

Step 7

Cut parchment paper circles to fit two 9 inch cake pans and lightly grease the papers with butter. Set aside.

Step 8

In small bowl using an electric mixer on low, mix the egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

Step 9

In a large mixing bowl, using an electric mixer, beat butter and sugar until creamy, about 2-3 minutes.

Step 10

Add in dry ingredients and mix until combined.

Step 11

Slowly bet in the egg white mixture. Beat in remaining buttermilk.

Step 12

Pour evenly into the prepared cake pans and place in the preheated oven on the middle rack.

Step 13

Bake for about 25-28 minutes, or until toothpick inserted in the center of the cake comes out clean.

Step 14

Remove and cool in cake pans 5 minutes.

Step 15

Invert onto a wire rack and cool completely before frosting.

FOR THE FILLING


Step 16

In a mixing bowl, use an electric mixer on medium speed to beat the butter, cream cheese, confectioners' sugar and 2 tablespoons of lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.

FOR THE TOPPING


Step 17

In a small bowl, use your hands to mix topping ingredients until crumbly. Just rub the topping mixture between your hands until it is a good texture. Set aside.

TO ASSEMBLE THE CAKE


Step 18

Lay first layer of cake on a cake plate. Add 1/2 cup dry cake topping. Frost middle layer with all but 1/2 cup of cream cheese filling.

Step 19

Top with second layer of cake. Spread remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.

NOTE If you want to use up all the curd, just spoon a layer between the cakes and a layer on top of the cake before your put the filling and topping


Tips


No special items needed.

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