LEMON CURD PUDDING CAKE 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     Desserts    Fruit Desserts    Lemon Dessert Recipes

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
? cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2?? 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 CURD PUDDING | JAMIE OLIVER RECIPES



Lemon curd pudding | Jamie Oliver recipes image

This comforting lemon pudding looks great, tastes amazing and is totally hassle free – I love it. It looks good cooked in a clear dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... Very delicious!

Total Time 55 minutes

Yield 4

Number Of Ingredients 6

55 g butter plus extra for greasing
115 g sugar
1 lemon
2 large free-range eggs
55 g self-raising flour
285 ml milk

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Put the butter and sugar in a mixing bowl, grate in the lemon zest and cream together until pale and fluffy.
    3. Separate the eggs, then add the egg yolks and flour, and beat in. Add the milk and 3 tablespoons of lemon juice, and mix well.
    4. Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites.
    5. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.

Nutrition Facts : Calories 371 calories, FatContent 17.3 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 8.3 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 35.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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