BLUEBERRY-ALMOND CAKE WITH LEMON CURD
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
- Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
- Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
- Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
- Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.
LEMON TRIFLE DESSERT
This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it's so easy to make!
Provided by Amy
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
- Prepare pudding according to package directions.
- Make this homemade lemon curd recipe, or buy a jar at the store.
- In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
- Repeat layers in the same order.
- Cover and refrigerate for a couple hours (or overnight.)
- Top with lemon zest and a couple mint leaves, if desired.
- Scoop and serve!
Nutrition Facts : Calories 271 kcal, Carbohydrate 45 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 294 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING
If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.
Provided by Katie Workman
Time 5h35m
Yield 12 servings
Number Of Ingredients 20
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.
WHITE LAYER CAKE WITH LEMON CURD FILLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cakes
Number Of Ingredients 10
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 CURD LAYER CAKE
Categories Citrus Dairy Egg Dessert Bake Kid-Friendly Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 22
Steps:
- Make lemon curd:
- Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
- Make frosting:
- Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.
- Make cake:
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and ‟ teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.
- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.
- Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving 3/4-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead; refrigerate.) Place lemon slices between mounds of frosting. Slice cake and serve.
ULTIMATE LEMON LAYER CAKE
I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.
Provided by SweetSueAl
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 750.7, Fat 28.8, SaturatedFat 16.7, Cholesterol 274, Sodium 498, Carbohydrate 115.1, Fiber 0.6, Sugar 88, Protein 10.9
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE
I've made this cake several times, most recently for my MIL's birthday. It was adored. It looks like it takes much longer than it does to assemble, although I did make the cake layers and curd a day in advance so that the day of assembly would be less stressful and time consuming. This is impressive and beautiful. IHHDRO
Provided by spatchcock
Categories Dessert
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
- Begin making this cake two days before you plan to serve it.
- 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 2 cups 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 1/2 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 1/2 of syrup.
- Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
- Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 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 1/2-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.
Nutrition Facts : Calories 519, Fat 23.5, SaturatedFat 13.2, Cholesterol 275.6, Sodium 167.8, Carbohydrate 71.1, Fiber 0.4, Sugar 53.1, Protein 8
LEMON LAYER CAKE WITH LEMON CURD
Deliciously tangy lemon layer cake with lemon curd!
Provided by Becky
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
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, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g
FOUR-LAYER CAKE WITH LEMON CURD
Categories Citrus Dairy Dessert Bake Thanksgiving Lemon Fall Shower Engagement Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
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.
More about "lemon curd layer cake food"
LEMON CURD LAYER CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (75)
- Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. DO AHEAD Can be prepared 1 week ahead. Cover and keep refrigerated.
- Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and 3/4 teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.
- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.
LEMON CURD LAYER CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
- Soak the gelatine in a small bowl of cold water. Put juice, rind, egg yolks and sugar into a bowl and whisk well to combine. Pour into an enamelled or cast-iron pan. Add the soft butter. Cook, stirring all the time, until the curd has thickened.
- Squeeze gelatine and drop into the boiling water. Swish to dissolve. Stir the gelatine into the lemon curd mixture. Scrape into a bowl and allow to cool completely.
- Cover and refrigerate for several hours or overnight. When absolutely cold, transfer to an electric mixer, beat for a minute to soften and add the 150ml cream. Beat until well incorporated then transfer to a bowl and refrigerate again until lightly set.
LEMON CURD, MASCARPONE AND ALMOND LAYER CAKE RECIPE …
From sbs.com.au
3.8/5 (36)Servings 8Cuisine AustralianCategory Dessert
ICED LEMON CURD LAYER CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
VEGAN LEMON CURD LAYER CAKE - THE BAKING FAIRY
From thebakingfairy.net
5/5 (1)Category CakesServings 8Total Time 1 hr 45 mins
LEMON LAYER CAKE WITH LEMON CURD AND SWISS BUTTERCREAM ...
From ritzymom.com
Reviews 3Estimated Reading Time 7 minsServings 12Total Time 50 mins
- The first step in making this lemon curd is to whisk together eggs, sugar, pinch of salt, and fresh lemon juice in a double boiler over another saucepan with barely simmering water. Once the sugar dissolves, add in butter and continue to whisk as they curd thickens up. This takes about 5-10 minutes. The lemon curd is ready once it leaves a custard like layer on a spoon. Remove from the heat and stir in the lemon zest. Put the lemon curd in a bowl and cover with plastic wrap set against the surface to prevent a skin from forming. Chill lemon curd in fridge for at least an hour.
- Preheat the oven to 350 degrees. Butter and lightly flour three 9 inch cake pans.Use a stand mixer fitted with the paddle attachment to cream room temperature butter and sugar or a few minutes, until fluffy and pale. In the meantime, whisk up the dry ingredients in a large bowl (flour, cornstarch, baking powder, salt and lemon zest).In another bowl, whisk together the oil, lemon juice, buttermilk, and vanilla extract.After creaming the butter and sugar, add the egg whites and whole egg. Save all the yolks left out of the lemon layer cake for Lemon Bars, Banana Split Trifle or creme brulee!Then after a couple of minutes, turn your mixer to lowest setting. Add half of dry ingredients. Then pour in the buttermilk lemon mixture. Finish with the rest of the dry ingredients. Then divide the batter between the cake pans. Bake for approximately 24-28 minutes, until it a toothpick inserted gives a clean crumb. Allow the lemon cakes to cool in the pans for 10 minutes before turning them onto coo
- Begin by whisking together granulated sugar and egg whites in a bowl.That bowl gets set over a pot of barely simmering water. Do not allow the bowl to touch or submerge in the water. Whisk sugar and egg whites until the sugar is dissolved, about 4 minutes. Use your thumb ad forefinger to rub the mixture and check for sugar granules. The mixture will be warm to the touch and smooth. Once it reaches 160 degrees, remove the mixture to the stand mixer set with a whisk attachment. Use setting a high setting, like 8, to beat it for about 5 minutes. It will cool down and be fluffy and glossy. Then turn the mixer to highest speed and add in cubes of butter. Allow time for each to incorporate. Continue mixing for another 5 minutes. Swiss meringue buttercream has a curdling period right before it turns into silky buttercream, so don’t be alarmed! Then finish by adding in your vanilla extract. Remove to a piping bag fitted with a round or star tip.
- Start by putting a lemon cake layer. Then pipe out swiss meringue buttercream in an even layer, making sure to have a higher edge around to hold in the lemon curd. Use a cake spatula to smoth in the inner buttercream before adding a couple tablespoons of lemon curd. Spread the lemon curd. Then put on a another cake layer and repeat. For the middle layer, add extra lemon curd. Then finish off by putting on your last cake layer. Use the last of the vanilla swiss merigue buttercream to top and smooth the sides in a naked look. Top with lemon peels.
LEMON LAYER CAKE WITH LEMON CURD AND LEMON ... - CALL ME PMC
From callmepmc.com
4.9/5 (15)Total Time 44 minsCategory DessertCalories 446 per serving
- In a large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth.
LEMON CURD LAYER CAKE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
Cuisine BritishTotal Time 2 hrsCategory Cakes, Bakes And PastriesCalories 870 per serving
- Place the butter, lemon juice, vanilla extract and icing sugar in a stand mixer bowl and beat until light and fluffy.
LEMON CLOUD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (44)Total Time 5 hrs 2 mins
- Preheat the oven to 350°F. Lightly grease and flour (or line with parchment) two 8" square pans, or two 9" round pans., To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed., Beat in the baking powder, salt, cake enhancer, and vanilla extract., Add the egg whites and the whole egg, beating until the mixture is fluffy.
- Scrape the bottom and sides of the bowl., Beat in the flour in three additions, alternating with the yogurt or milk.
- Scrape the bowl after each addition; the mixture should be fluffy when done., Scoop the batter into the prepared pans.
- Wrap the pans in cake strips, if you have them, to prevent doming., Bake the cakes for 32 to 37 minutes, until a cake tester or toothpick inserted into the center comes out clean., Cool the cake in the pans for 10 minutes, then turn them onto a rack to cool completely., To make the filling: Stir together the pastry cream mix and the milk until blended, about 1 minute, then beat until thick, about 2 to 3 minutes longer., Stir the lemon curd into the prepared pastry cream until evenly blended., Cover the lemon pastry cream, and refrigerate for 2 to 3 hours until firm., To assemble the cake: Gently stir the filling to loosen it, then spread 1/2 cup of filling atop each cake layer; don't stack them yet.
LEMON CURD LAYERED WITH ANGEL FOOD CAKE AND BERRIES
From azgrabaplate.com
5/5 (11)Estimated Reading Time 3 minsServings 4Calories 1001 per serving
- Add the lemon juice, sugar, eggs and egg yolks, and salt to a medium-sized pan over medium heat. Whisk to combine.
- Increase the heat to medium and continue to whisk constantly until the mixture thickens. Use a spoon to pick up some of the mixture. When it falls back into the mixture and the mixture holds its shape, it is finished cooking.
HUMMINGBIRD LAYER CAKE WITH LEMON CURD ... - GOOD FOOD
From goodfood.com.au
Servings 10Total Time 2 hrsCategory Dessert
- 1. Preheat the oven to 170C fan-forced (190C conventional) and grease and line three 22cm round cake tins.
- 2. For the cake, add all the wet ingredients in a large bowl and mix with a wooden spoon. Add the dry ingredients and stir until just combined. The key is making sure all the ingredients have amalgamated into a chunky cake-like batter but that you don't overwork it.
- 3. Divide the batter into your three tins. Pop in the oven for 30 minutes or until lightly golden on top. The usual cake skewer test doesn't work here as there is banana and pineapple all through the cake, and you might get a false result. The key is to wobble the cakes to ensure no movement, and when you press down on the centre of the sponge, it should bounce back to the touch; while not entirely foolproof this is a great guide for checking the doneness of this style of cake. Allow to cakes to cool completely in the tins.
- 4. While the cake is baking, prepare the lemon curd. Whisk the sugar, butter, lemon juice and zest, and vanilla in a saucepan over low to medium heat. Once incorporated, turn the heat to low and whisk in the whole eggs and yolks. Whisk continually until thickened and the curd coats the back of a spoon. Strain through a sieve and store in a jar until ready to use. (Any leftovers will last up to two weeks in the fridge.)
LEMON CURD LAYER CAKE (EASY 3 INGREDIENT RECIPE)
From thesoccermomblog.com
5/5 (1)Total Time 35 minsCategory DessertCalories 190 per serving
- Prepare cake mix according to directions on box. Bake in two 9" round pans. Allow to cool completely.
LEMON MERINGUE CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (1)Calories 452 per servingCategory Dessert
- Preheat the oven 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Prepare one recipe of my 'Basic Vanilla Cake'; recipe linked above in the post. Once you have the batter ready, add the zest of 2 large lemons to the batter and fold in gently. Divide the cake batter evenly between the two pans. Bake the layers in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the lemon curd. Place the eggs and egg yolks into a small sauce pot; save the egg whites for the meringue. Add the sugar to the eggs and whisk for 4 to 5 minutes, until the mixture is thick and pale. Strain the freshly squeezed lemon juice of all pulp and seeds, then add to the mixture. Heat the lemon curd over medium-low heat, stirring constantly with a rubber spatula, for 4 to 5 minutes until the curd thickens. The curd needs to thicken until it holds its shape on the back of a spoon.
- Remove the lemon curd from heat once thickened and add the vanilla extract and butter. Whisk until the butter is completely melted. Cover the lemon curd with plastic to prevent a film from forming. Allow the curd to cool completely in the refrigerator.
- Once the cake and lemon curd have cooled, prepare the meringue. Make sure to start with a super clean mixing bowl and whisk; I wash mine with vinegar and degreasing soap first. Place the egg whites into the mixer bowl and whisk til soft peaks form. Prepare the sugar syrup in a small sauce pot: combine the sugar and water and do not stir! Cook the sugar over medium-high heat until it reaches 238F, about 5 minutes.
LEMON CAKE WITH LEMON CURD AND DOUBLE CREAM - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.
- 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.
- 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.
- 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.
- For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
LEMON CURD LOAF CAKE - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 6Category CakeCuisine BritishTotal Time 1 hr 10 mins
- Preheat the oven to 160°c (140 fan/ 300F/ Gas 1) and line a 2lb (1kg) loaf tin with baking paper. Make sure the baking paper overhangs the tin at two ends, which makes removing the cake from tin that much easier.
LEMON MOUSSE CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (3)Calories 661 per servingCategory Dessert
- Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
- Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don't mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
- While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
VANILLA LAYER CAKE WITH LEMON CURD - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
- In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
ICED LEMON CURD LAYER CAKE | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 3 mins
LEMON CURD CAKE - FOOD WINE GARDEN
From foodwinegarden.com
Estimated Reading Time 2 mins
LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE
From olivemagazine.com
Servings 12Total Time 1 hrCategory Afternoon Tea, DessertCalories 724 per serving
LEMON LAYER CAKE WITH HOMEMADE LEMON CURD AND MASCARPONE ...
From ourtableforseven.com
Reviews 1Calories 653 per servingCategory Cakes
LEMON LAYER CAKE WITH LEMON CURD FILLING RECIPE
From thespruceeats.com
4.3/5 (26)Total Time 1 hr 45 minsCategory Dessert, CakeCalories 437 per serving
LEMON CURD CREAM CREPE CAKE - COOL FOOD DUDE
From coolfooddude.com
Estimated Reading Time 8 mins
LEMON LAYER CAKE WITH LEMON CURD FROSTING - BEAR NAKED FOOD
From bearnakedfood.com
Category BakingTotal Time 40 mins
TRIPLE LAYER LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (24)Total Time 1 hr 30 minsCategory DessertCalories 861 per serving
LEMON CURD CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory DessertCalories 142 per serving
PRIMROSE & LEMON LAYER CAKE RECIPE
From greatbritishfoodawards.com
RASPBERRY & LEMON CURD LAYER CAKE | CAKE, FOOD, LEMON CURD
From pinterest.com
LEMON CAKE WITH RASPBERRY JAM AND SIMILAR PRODUCTS AND ...
From listalternatives.com
LEMON-CHEESE LAYER CAKE | SOUTHERN LIVING
From southernliving.com
LEMON AND CARAMEL CRêPE CAKE RECIPE
From lovefood.com
LEMON CURD LAYER CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRIPLE LAYER LEMON CAKE WITH LEMON CURD BUTTERCREAM – MY ...
From myroilist.com
CANNABIS KETO LEMON CURD RECIPE
From cannabischeri.com
LEMON CURD FILLING FOR A THREE LAYER CAKE RECIPES
From tfrecipes.com
RASPBERRY & LEMON CURD CAKE – THE FOOD NIFFLER
From theculinarycomet.wordpress.com
LEMON CURD VANILLA LAYER CAKE — THE FARMER'S DAUGHTER ...
From the-farmersdaughter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love