Lemon Curd Cake
Saturday, May 20, 2017
Lemon Curd Cake
Ingredients
To Make The Lemon Curd:
For The Cake:
Vanilla Buttercream
Instructions
source:http://theseasidebaker.com/
Ingredients
To Make The Lemon Curd:
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon salt
For The Cake:
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 whole eggs, room temperature
- 3 egg yolks, room temperature
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon peel
- 2 1/2 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
Vanilla Buttercream
- 1 cup butter, softened
- 6-7 cups powdered sugar
- 1 tablespoons vanilla extract (clear if possible)
- 6 tablespoons milk
- pinch of salt
Instructions
- For the Lemon Curd- Make at least one day ahead of time.
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.
- Put the zest in a food processor fitted with the steel blade.
- Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The lemon curd will thicken at about 170 degrees F, or just below simmer.
- Remove from the heat and cool or refrigerate until cold.
- To Make The Cake:Preheat oven to 350 degrees.
- Grease 3 6- inch or 2 8-inch round pans.
- Make sure all your ingredients are room temperature.
- In a separate bowl, combine flour, salt, baking powder and soda and mix.
- In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla lemon juice and lemon peel at medium speed until pale and fluffy.
- Add eggs, one at a time, scraping the bowl after each addition.
- Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
- Repeat this 3 times, until you have incorporated all the flour and buttermilk.
- Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.
- Cool completely.
- To make the buttercream-
- Cream room temperature butter in a large bowl.
- Mix in vanilla and salt.
- Add in powdered sugar one cup at a time. Keep on mixing until sugar is dissolved. Add a tbsp of milk whenever mixture becomes hard to mix. Add about 6 cups of powdered sugar, then test to see if it is your desired sweetness, if not, add one more cup of powdered sugar.
- Mix until smooth.
- To assemble the cake, place cooled cake layer on cake plate.
- Pipe a thick ring along the edge of the cake, then fill with about 1/2 cup of lemon curd.
- Top with next layer and repeat. Once middle layers have curd, place cake in fridge for 1 hour.
- Once set, frost the outside of the cake. To make the watercolor effect, please refer to my ebay guide for directions.
source:http://theseasidebaker.com/