lemon curd cake

19 May

since my mother in law is here visiting and she loves lemon as much as we do i decided to make this cake.  i didnt have 8 inch pans so i used 9 inch and decreased the cooking time.  since the layers were thin because of this i didnt slice them in half so the cake only had two layers.   the cake is pretty good, but could be better.  the cake itself is a little too dry for my liking and too crumbly.  and i could have used more icing and lemon curd!  next time i’ll just use boxed cake mix and store bought curd 🙂

Ingredients

For the cake
1 lemon, zest only, grated
1 tablespoon lemon juice
1 1/2 cup self-raising flour, sifted
1 level teaspoon baking powder
6 ounce butter, at room temperature
1 cup sugar
3 eggs
For the lemon curd
1 large juicy lemon, grated zest and juice only
1/2 cup sugar
2 eggs
2 ounces unsalted butter
For the icing
1 large lemon, zest only
1/2 cup plus 2 tablespoons sifted confectioner’s sugar
2-3 teaspoon lemon juice  (used 2-3 tablespoons)

Directions

  1. Preheat the oven to 325°F. Butter the inside of two 8-inch cake pans.
  2. Measure all the cake ingredients into a mixing bowl and beat — ideally with an electric hand whisk — until you have a smooth, creamy consistency. Then divide the mixture evenly between two 8-inch cake pans and bake them on the center shelf of the oven for about 35 minutes or until the centers feel springy when lightly touched with a little finger.
  3. While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened — about 20 minutes. You don’t have to stay with it — just come back from time to time to give it a stir.
  4. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out onto a wire rack. When they are absolutely cold — and not before — carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.
  5. For the icing, begin by removing the zest from the lemon — it’s best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.
  6. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don’t worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.
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