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Iced Lemon Curd Layer Cake

If you like lemon curd a lot - I do - then use a double recipe of curd. If you prefer more cake and less curd and a less sweet cake, use a single recipe.
Servings 1 cake

Equipment

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

Ingredients

Cake

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

Curd (single recipe)

  • 3 ounces granulated sugar
  • 1 large lemon, zested and juiced
  • 2 large eggs
  • 4 tablespoons unsalted cultured butter

Curd (double recipe)

  • 6 ounces granulated sugar
  • 2 large lemons, zested and juiced
  • 4 large eggs
  • 8 tablespoons unsalted cultured butter

Icing

  • 2 ounces confectioner's sugar
  • 2-3 teaspoons lemon juice
  • zest of ½ lemon

Instructions

  • Preheat over to 325° 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, baking powder, butter, granulated sugar, zest of one lemon, 1 tablespoon lemon juice, and eggs) 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 until centers feel springy when touched lightly, approx. 35 minutes.
  • When cakes are done, remove from oven.
  • After 30 seconds, turn cakes out onto wire rack.

Meanwhile, prepare EITHER a single or a double recipe of lemon curd

  • Add water to bottom of double boiler and bring to a simmer.
  • Add granulated 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.
  • Whisk 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 layer on plate. With cake spatula or knife, spread ¼ of curd on top of layer.
  • Place second layer on top of first half. Spread second portion of curd on top of layer.
  • Place third layer on top of second half. Spread third portion of curd on top of layer.
  • Place final layer 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 ½ hour before serving, so icing can firm up.

Notes

Adapted from Delia Smith’s Winter Collection.