Serves 8
360 min
Lemon Curd-Topped Lemon Cake
Recipe GLPRcc897578dd5568
A bright and zesty lemon cake featuring a delicate crumb topped with homemade lemon curd and vanilla whipped cream frosting. The combination of fresh lemon juice, zest, and tangy curd creates a sophisticated dessert perfect for special occasions. Garnished with fresh blueberries for a touch of elegance.
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Ingredients
3 large eggs
2 tablespoons sugar
1/3 cup freshly squeezed lemon juice
4 tablespoons butter, room temperature, cut into pieces
1 tablespoon lemon zest
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter for the milk mixture
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Water
1 cup whipping cream
Blueberries for garnish, optional
Directions
Prepare the lemon curd first. Fit a fine-mesh strainer over a medium bowl and set aside. Pour water into a saucepan until it reaches 1 inch up the sides; bring to a simmer over medium heat.
Place a heat-resistant bowl over the simmering water, ensuring the bottom does not touch the water. Add 3 eggs, 2 tablespoons sugar, and 1/3 cup lemon juice to the bowl.
Whisk the mixture constantly for 8 to 10 minutes, until it thickens noticeably and reaches an internal temperature of 160°F to ensure food safety. Remove from heat.
Pour the hot mixture through the prepared strainer to remove any lumps or cooked egg bits. Whisk the room-temperature butter pieces into the strained mixture until fully incorporated.
Stir in 1 tablespoon lemon zest. Cover the curd with plastic wrap to prevent a skin from forming. Cool slightly, then refrigerate for at least 4 hours or up to a week until thickened and cold.
Preheat oven to 350°F and position the rack in the middle. Lightly grease a 9-inch springform cake pan with baking spray.
In a mixing bowl, whisk together 1-1/2 cups cake flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
In a small saucepan over medium-high heat, combine 3/4 cup milk and 2 tablespoons butter; bring to a boil. Remove from heat and stir in 1/2 teaspoon vanilla extract and 2 tablespoons lemon juice.
In an electric mixer bowl, combine the 3 remaining eggs and remaining sugar; beat on medium-high speed until pale yellow and doubled in volume, about 3 to 5 minutes.
With the mixer running on low speed, slowly pour in the warm milk mixture, mixing until well incorporated. Turn off the mixer and gently fold in the flour mixture using a spatula until just combined.
Pour the batter into the prepared springform pan and smooth the top. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place the pan on a cooling rack. Open the springform and turn the cake out onto the rack; allow to cool completely.
While the cake cools, combine 1 cup whipping cream with remaining vanilla and remaining sugar in a mixing bowl. Cover and refrigerate for 30 minutes. Beat the chilled mixture until stiff peaks form.
Spread the chilled lemon curd over the top of the cooled cake. Pipe the vanilla whipped cream frosting around the edges using a pastry bag, if desired.
Garnish with fresh blueberries and serve immediately, or refrigerate until ready to serve.
