Four Layer Cake With Lemon Curd Food

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
• In a medium bowl, stir together the cake flour, baking powder and salt.
• Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
• Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
• For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
• Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
• For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
• To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
• Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
• Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

WHOLE LEMON LAYER CAKE

Steps:

• Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
• Remove any stems from the lemons. Slice into quarters and remove all seeds.
• Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
• Divide batter between the prepared pans.
• Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
• Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

WHITE LAYER CAKE WITH LEMON CURD FILLING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

LEMON LAYER CAKE WITH LEMON CURD

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.

FOUR LAYER LEMON CAKE

Steps:

• For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
• In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
• Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
• Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
• For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
• To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.

FOUR-LAYER CAKE WITH LEMON CURD

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.

ULTIMATE LEMON LAYER CAKE

Steps:

• Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
• Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
• Whisk eggs and yolks in a large non-reactive bowl.
• Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
• Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
• Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
• Pour filling through a fine-meshed strainer into a bowl.
• Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
• Cake: Preheat oven to 350°.
• Grease and flour two 9-inch cake pans and line with parchment paper.
• In a medium bowl, whisk together egg milk, egg whites and vanilla.
• In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed.
• Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
• Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
• With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
• Divide batter evenly between cake pans.
• Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
• Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
• Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
• Set over medium saucepan filled with 1-inch of simmering water.
• Cook stirring constantly until mixture reaches 160°, 5-10 minutes.
• Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes.
• Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
• Assembly: Cut each layer in half horizontally.
• Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
• Place top layer on cakes, smooth out any filling that may have leaked from the layers.
• Refrigerate while you make the icing.
• Spread icing on cake.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 8- or 9-inch round cake pans.
• Line with waxed paper; grease paper.
• In a medium bowl, sift together flour, baking powder, and salt.
• In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
• Beat in lemon rind and juice.
• Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
• Pour into prepared pans.
• Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
• Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
• For frosting: Beat butter in a medium bowl with electric mixer until soft.
• Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
• (makes enough frosting for one two-layer cake).

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
• Combine first 6 ingredients in large bowl.
• Beat until smooth, about 2 minutes.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 28 minutes.
• Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes.
• Remove pan sides.
• Using serrated knife, cut each cake horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Top with second cake layer, cut side up.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Repeat with third cake layer.
• Top with fourth cake layer, cut side down.
• Spread remaining frosting over top and sides of cake.
• Press almonds onto sides of cake.
• Chill until frosting sets, about 2 hours.
• (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
• Add remaining ingredients and beat until well blended, about 2 minutes.

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

Steps:

• Preheat oven to 350F; position rack in middle of oven.
• Crease and flour two 8x2-inch round cake pans.
• Sift flour, baking powder and salt together.
• Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
• Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
• Add remaining 1 1/2 cups sugar and beat until smooth.
• Beat in 1/4 of the milk until just blended.
• On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
• Beat until just blended.
• In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
• Add 1/4 of the whites to batter and fold in with a whisk or spatula.
• Fold in remaining white 1/4 at a time.
• Divide batter evenly between cake pans and smooth tops.
• Bake until tester in center comes out clean- about 35-40 minutes.
• Let cool for 10 minutes, remove from pans and cool completely on rack.
• Cut each cake in half horizontally using a long serrated knife.
• Place one layer on a serving plate, cut side up.
• Spread with 1/3 cup of chilled lemon curd.
• Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
• Top with fourth cake layer.
• Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
• Chill to firm crumb coat for about 30 minutes.
• Spread remaining frosting decoratively over sides and top of cake.
• Scatter top with lemon zest as garnish.
• TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
• Add confectioners sugar in batches and beat until light and fluffy.
• Add lemon juice and beat for 1 minute.
• Can be made a couple of hours ahead and kept covered at cool room temperature.

LAYERED LEMON CAKE WITH LEMON CURD

Steps:

• For cake:
• Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment.
• Beat butter and sugar in medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each. Divide batter between prepared pans. Bake until cakes begin to pull away from sides from pan and tester inserted in center of cake comes out clean, about 28 minutes. Cool cakes in pans on racks 2 minutes. Turn cakes in pans on racks 2 minutes. Turn cakes out onto racks and cool completely. Peel off parchment.
• For lemon curd:
• Whisk eggs and sugar in top of double boiler to blend. Add lemon juice, butter and lemon peel. Set pan over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens to pudding consistency and thermometer inserted into mixture registers 165°F., about 4 minutes. Remove from over water; cool. Press plastic wrap directly onto surface of curd; chill until cold. (Cake and lemon curd can be made 1 day ahead. Cover cake and store at room temperature. Keep lemon curd chilled.)
• Place 1 cake layer on platter. Spread lemon curd evenly over. Top with second cake layer. Place decorative stencil or doily atop cake. Sprinkle heavily with powdered sugar. Carefully remove stencil. Serve cake with whipped cream, if desired.

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

Steps:

• For lemon curd:
• Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)
• For cake:
• Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
• Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.
• Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.
• For syrup:
• Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
• For filling and frosting:
• Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.
• Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
• *Italian cream cheese available at Italian markets and many supermarkets.

1-2-3-4 LEMON CAKE

Steps:

• Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
• In a large bowl, sift together flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
• On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
• Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
• Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
• Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.