I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, October 22, 2010

Lemon Curd Cake

This is such a luscious dessert. A little time consuming, but not hard. If you like lemon, you will love this. This cake is also very good without the curd in the middle.

(serves 15)

*3 cups cake flour
*1 1/2 teaspoons baking powder
*1 teaspoon baking soda
*1 teaspoon ground ginger
*1/2 teaspoon salt
*3/4 cup butter, softened
*2 cups white sugar
*4 large eggs, separated, room temperature
*2 tablespoons fresh squeezed lemon juice
*1 teaspoon pure vanilla extract
*1 1/3 cups buttermilk
*1/4 teaspoon cream of tarter

-lemon curd
*1 cup white sugar
*3 eggs, room temperature
*1 cup fresh lemon juice
*3 lemons, zested
*1/2 cup butter, melted

*8 ounces cream cheese, softened
*3/4 cup butter, softened
*2 cups powdered sugar, sift before measuring
*1/4 cup heavy cream
*1/3 cup of lemon curd

Lemon Curd Directions:
~In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
~Stir in lemon juice, lemon zest, and butter.
~Cook in the microwave for one minute intervals, stirring after each minute.
~Repeat until mixture is thick enough to coat the back of a metal spoon.
~Cool, and refrigerate.

Cake Directions:
~Preheat oven to 350 degrees.
~Grease & flour two 9" round cake pans.
~In a large bowl combine flour, baking powder, baking soda, ginger and salt.
~In another large bowl beat together butter and sugar, until light and fluffy. About 2 minutes.
~Beat in egg yolks, one at a time. Beating well in between each egg.
~Beat in lemon juice & vanilla.
~Beat at low speed, adding flour mixture alternately with buttermilk. Beginning and ending with flour.
~Beat until just barely blended.
~In a small bowl, beat egg whites and cream of tarter until they form small stiff peaks.
~With a rubber spatula, gently fold egg white mixture into cake batter. Do it one third at a time.
~Spread into cake pans.
~Bake for 35-40 minutes.
~Cool cake for 10 minutes.
~Invert onto cooking racks and let cool.

Frosting Directions:
~In a mixer bowl, cream cheese & butter for 2 minutes or until fluffy.
~At low speed mix in powdered sugar, 1/3 cup lemon curd, and heavy cream until smooth.
~Cover, chill for 20 minutes, or until spreadable consistency.

Putting cake together:
-Place on layer of cake on a cake plate or serving plate.
-Spread with 1 cup lemon curd.
-Refrigerate for 20 minutes, to let curd set.
-Top with remaining cake layer.
-Frost cake and refrigerate.
-Bring cake to room temperature before serving.

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