Lemon Curd Cake

Lemon Curd Cake
Lemon Curd Cake requires around 45 minutes from start to finish. Watching your figure? This vegetarian recipe has 545 calories, 5g of protein, and 36g of fat per serving. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. Only If you have flour, lemon zest, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

1
Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
Ingredients you will need
Lemon JuiceLemon Juice
Lemon CurdLemon Curd
ButterButter
SugarSugar
WaterWater
EggEgg
SaltSalt
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Wooden SpoonWooden Spoon
SieveSieve
WhiskWhisk
BowlBowl
Frying PanFrying Pan
2
Make cake: Preheat oven to 350F. Mist 2 8-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl.
Ingredients you will need
Baking PowderBaking Powder
Cooking SprayCooking Spray
Lemon ZestLemon Zest
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
Baking PaperBaking Paper
Hand MixerHand Mixer
WhiskWhisk
BowlBowl
OvenOven
3
Add eggs one at a time, beating well before each addition. Stir in /3 of flour mixture, then half of sour cream. Repeat, ending with last /3 of flour mixture. Stir in lemon juice.
Ingredients you will need
Lemon JuiceLemon Juice
Sour CreamSour Cream
All Purpose FlourAll Purpose Flour
EggEgg
4
Divide batter between pans, spreading evenly.
5
Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.
Equipment you will use
ToothpicksToothpicks
Wire RackWire Rack
OvenOven
6
Make frosting: Using an electric mixer on medium speed, beat together butter, cream cheese and zest until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and let sit at room temperature until the cake has cooled. If frosting becomes too warm, refrigerate it until it firms up, but don't allow it to become too stiff to spread.
Ingredients you will need
Cream CheeseCream Cheese
FrostingFrosting
ButterButter
SpreadSpread
SugarSugar
WrapWrap
Equipment you will use
Hand MixerHand Mixer
Plastic WrapPlastic Wrap
SpatulaSpatula
BowlBowl
7
Assemble cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers.
Equipment you will use
Serrated KnifeSerrated Knife
8
Place one layer on a platter.
9
Spread /3 of lemon curd over cake. Top with second cake layer and spread with another /3 of curd.
Ingredients you will need
Lemon CurdLemon Curd
SpreadSpread
10
Place third cake layer on top and spread with remaining curd. Top with final cake layer. Frost top and sides of cake. Chill cake for up to 2 hours before serving.
Ingredients you will need
SpreadSpread
DifficultyExpert
Ready In45 m.
Servings16
Health Score1
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