Layered Lemon Cake with Lemon Curd
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plus 1 tablespoon sugar
unsalted butter cut into pieces
For cake: Preheat oven to 325 Butter two 8 inch cake pans with 2 inch high sides. Line bottom of pans with parchment paper.
Beat butter and sugar in medium bowl till 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 2 prepared pans.
Bake until cakes begin to pull away from sides of pan and tester inserted into center of cake comes out clean. About 28 minutes.
Cool cakes on rack 2 minutes. Turn cakes out on rack and cool comepletely. Peel off parchment.
FOR LEMON CURD: Whisk eggs and sugar in top of double boiler to blend.
Add lemon juice, butter and peel.
Set pan over simmering water (do not allow bottom of pan to tauch water). Whisk until mixture thickens to pudding consistency and thermometer registers 165 about 4 minutes.
Remove from water; cool. Press plastic wrap directly on surface of curd chill until cold.
Place 1 cake layer on platter. Spread lemon curd evenly over. Top with second layer. Place decorative stencil or doily atop cake. Sprinkle heavily with powdered sugar. Carefully remove doily.
Serve cake with whipped cream if desired