Real Recipes From Real Home Cooks ®

layered lemon cake with lemon curd

(2 ratings)
Recipe by
susan tinney
washington, MI

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

(2 ratings)
yield 8 serving(s)
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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