Secret Recipe

10 Apr

I’m tempted to not share this recipe, because it’s kind of become my signature cake. It’s the perfect mix of sweet and sour, and the lemon flavor is light and rich at the same time. It’s based on a recipe I have for orange marmalade cake, but I altered it to be lemon instead. Personally, I think it’s much better. Anyway, I’ve decided to share it with you. It’s just too good not to share. Hope you enjoy!

Lemon Curd Cake

For the cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 cups sugar
2 tablespoons lemon curd
yellow food coloring
3 large eggs (room temperature, slightly beaten)
1 tablespoon grated lemon zest
1 1/2 teaspoon vanilla
1 cup buttermilk, at room temperature

1. Preheat oven to 325 degrees. Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper. Shake out excess.

2. In a bowl, sift the cake flour, baking soda, and salt.

3. In a bowl with an electric mixer, beat the butter until combined. Add the sugar, a little at a time, and beat until light and fluffy. Add lemon curd and yellow food coloring until you see desired color. Beat in the eggs, lemon zest, and vanilla. Beat in the dry ingredients alternately with the buttermilk until combined well. Beat mixture until smooth.

4. Evenly divide the batter between the pans, smooth the surface, and rap each pan on the counter to remove air pockets. Transfer to oven; bake for 45 minutes until a toothpick inserted in the center comes out clean. Transfer to racks and cool for 20 minutes.

Lemon Syrup:
1 cup freshly squeezed lemon juice
1/4 cup sugar

5. Meanwhile, make the lemon syrup. In a bowl, stir together the lemon juice and sugar until sugar is dissolved.

6. With a toothpick, poke holes at 1/2 inch intervals in the cake layers. Spoon syrup over each layer, allowing the syrup to absorb completely before adding the remaining. Let layers cool completely.

1 jar lemon curd (approximately 1 1/4 cups)

3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream
2 tablespoons grated lemon zest

7. In a bowl, whisk the heavy cream with the sugar and lemon zest until it forms stiff peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.

To assemble the cake:

8. Spread a thin layer of lemon curd over a cake plate. Arrange the first layer on the plate. Carefully peel off the waxed paper and discard. Cover this layer with lemon curd, smoothing it into an even layer. Invert the remaining layer on top of the first layer, peeling off waxed paper. Spoon remaining lemon curd on top. Frost the sides of the cake with the frosting, continuing to the top until you cover the lemon curd completely. Garnish the top with sprinkled lemon zest.


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