Iced Lemon Curd Layer Cake

Iced Lemon Curd Layer Cake

Servings 1 cake

Equipment

  • (2) 7-inch springform cake pans
  • Parchment paper
  • KitchenAId mixer (or similar) with paddle attachment

Ingredients

Cake

  • 6 ounces self-rising flour
  • 1 tsp baking powder
  • 12 tbsps unsalted cultured butter, room temperature
  • 6 ounces white sugar
  • 3 large eggs, room temperature
  • 1 lemon, zested and juiced

Curd (double recipe)

  • 6 ounces white sugar
  • 2 large lemons, zested and juiced
  • 4 large eggs
  • 8 tbsps unsalted cultured butter, cut into 1-tbsp pieces

Icing

  • 1 lemon, zested and juiced
  • 2 ounces confectioner's sugar

Instructions

  • Preheat over to 325 degrees F.

Prepare cake pans

  • Cut discs of parchment paper the size of springform pan.
  • Grease bottoms and sides of springform pans.
  • Place parchment paper in bottoms of pan and grease paper.

Prepare cake batter

  • Add all cake ingredients (self-rising flour, butter, white sugar, zest of one lemon, 1 tbsp lemon juice) to bowl of mixer fitted with paddle attachment.
  • Beat at high speed until smooth and creamy.

Assemble and bake cakes

  • Divide batter between two cake pans.
  • Bake for 35 minutes or until centers feel springy when touched lightly.
  • When cakes are done, remove from oven.
  • After 30 seconds, turn cakes out onto wire rack.

Meanwhile, prepare double recipe of lemon curd

  • Add water to bottom of double boiler and bring to a simmer.
  • Add sugar and lemon zest to top of double boiler.
  • In small mixing bowl, whisk together lemon juice and eggs.
  • Pour juice/egg mixture over sugar/zest mixture.
  • Add butter to mixtures.
  • Place top part of double boiler over bottom part, and continue to simmer.
  • Stir mixture frequently until thickened, approx. 20 minutes.

Assemble cake

  • When cakes are totally cold, cut each cake in half horizontally, using a serrated knife.
  • Divide curd into four parts.
  • Place one cake half on plate. With cake spatula or knife, spread 1/4 of curd on top of cake.
  • Place second cake half on top of first half. Spread second portion of curd on top of cake.
  • Place third cake half on top of second half. Spread third portion of curd on top of cake.
  • Place final cake half on top of first half. Spread final portion of curd on top of cake.
  • With cake spatula or knife, smooth curd around outside of cake.

Prepare icing

  • Sift confectioner's sugar into small mixing bowl.
  • Gradually stir in lemon juice by hand, until consistency is soft and runny.
  • Allow icing to stand for five minutes.

Ice cake

  • Pour icing on top of cake.
  • With cake spatula or knife, spread icing to edge of cake, allowing some to run over the edge.
  • Scatter zest over top of cake.
  • Let cake sit 1/2 hour before serving, so icing can firm up.

Notes

Adapted from Delia Smith’s Winter Collection.