LEMON CURD CAKE FILLING 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 WITH LEMON CURD AND DOUBLE CREAM - BBC FOOD



Lemon cake with lemon curd and double cream - BBC Food image

A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 14

350g/12oz butter, softened, plus extra for greasing
350g/12oz caster sugar
4 lemons, zest only, plus juice of 2 lemons
3 large pieces candied lemon peel , finely chopped
6 free-range eggs
3 tsp baking powder
300g/10½oz self-raising flour
50g/2oz cornflour
60g/2¼oz butter
225g/8oz caster sugar
3 lemons, juice and zest
2 free-range eggs
300ml/12fl oz double cream
200g/7oz icing sugar, sifted, plus extra for dusting

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.
  • Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.
  • Slowly beat in the eggs, one at a time, until the mixture is well combined.
  • Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.
  • Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.
  • While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.
  • Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.
  • Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon.
  • Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.
  • For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
  • Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar.

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