layered lemon cake with lemon curd

★★★★★ 2 Reviews
susie417 avatar
By susan tinney
from washington, MI

This is an Irish recipe from Bon Appetit May 1996. Good easy spring recipe.

serves 8
prep time 1 Hr
cook time 35 Min

Ingredients For layered lemon cake with lemon curd

  • CAKE
  • 6 Tbsp
    unsalted butter
  • 3/4 c
    plus 1 tablespoon sugar
  • 3 lg
  • 1 tsp
    grated lemon peel
  • 11/4 c
    self rising flour
  • 2 Tbsp
    fresh lemon juice
  • 2 lg
  • 6 Tbsp
  • 6 Tbsp
    fresh lemon juice
  • 1/4 c
    unsalted butter cut into pieces
  • 2 tsp
    grated lemon peel
  • powdered sugar
  • whipped cream (optional)

How To Make layered lemon cake with lemon curd

  • 1
    For cake: Preheat oven to 325 Butter two 8 inch cake pans with 2 inch high sides. Line bottom of pans with parchment paper.
  • 2
    Beat butter and sugar in medium bowl till well blended.
  • 3
    Add eggs 1 at a time beating well after each addition.
  • 4
    Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each.
  • 5
    Divide batter between 2 prepared pans.
  • 6
    Bake until cakes begin to pull away from sides of pan and tester inserted into center of cake comes out clean. About 28 minutes.
  • 7
    Cool cakes on rack 2 minutes. Turn cakes out on rack and cool comepletely. Peel off parchment.
  • 8
    FOR LEMON CURD: Whisk eggs and sugar in top of double boiler to blend.
  • 9
    Add lemon juice, butter and peel.
  • 10
    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.
  • 11
    Remove from water; cool. Press plastic wrap directly on surface of curd chill until cold.
  • 12
    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.
  • 13
    Serve cake with whipped cream if desired

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