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.


LEMON CURD CAKE
(serves 15)

Ingredients:
-cake
*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

-frosting
*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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