LEMON LAYER CAKE WITH LEMON CURD
Deliciously tangy lemon layer cake with lemon curd!
Provided by Becky
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
- Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
- Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
- While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
- Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
- Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
- Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
- Cut cooled layers in half and layer with curd.
- Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.
Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g
CURRANT & LEMON CAKE
Make and share this Currant & Lemon Cake recipe from Food.com.
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 8
Steps:
- Place currants, lemon juice, and butter in a pan and heat to melt butter.
- Cool slightly.
- Beat in eggs with a wooden spoon.
- Add sugar, rind, flour and milk. Mix well.
- Bake in a lined roasting dish at 160 C for about 1 hour.
Nutrition Facts : Calories 9702.6, Fat 359.5, SaturatedFat 217.1, Cholesterol 1735, Sodium 9915, Carbohydrate 1582.5, Fiber 84.1, Sugar 1078.5, Protein 133.5
CURRANT TEA CAKES
Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.
Provided by Karen..
Categories Breads
Time 30m
Yield 36 cakes
Number Of Ingredients 8
Steps:
- Cream butter, lemon peel and lemon juice until light.
- Add sugar and cream until light and fluffy.
- Add eggs and blend well.
- In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
- Stir in currants.
- Drop by teaspoonsful onto greased and floured baking sheet.
- Bake at 350* for 10 minutes or until set.
- Remove to a wire rack to cool.
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LEMON AND BLACK CURRANT STRIPE CAKE | KING ARTHUR BAKING
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4.5/5 (11)Total Time 1 hr 45 minsServings 1Calories 480 per serving
- Preheat the oven to 400°F. Line an ungreased 13" x 18" half-sheet pan with parchment., To make the cake: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. (Reserve the whites, holding them at room temperature.) Measure 1 1/2 tablespoons of the sugar and set aside; add the remaining 3/4 cup sugar to the egg yolks along with the lemon juice., Beat on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick.
- Remove the bowl from the mixer and sift half of the flour plus the salt over the yolk mixture., Fold the flour into the mixture, taking care not to deflate it, and repeat with the remaining flour and salt.
- Add the lemon zest and transfer to a large mixing bowl., In the clean bowl of your stand mixer fitted with the whisk, beat the egg whites on medium-high speed until soft peaks form, then slowly pour in the reserved 1 1/2 tablespoons sugar.
- Beat until stiff peaks form., Gently fold one-third of the beaten egg whites into the egg yolk mixture.
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