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Lemon Curd Layer Cake

Listen, I’m not much of a baker but I’m willing to give any new project a try.  My sister-in-laws baby shower was this Fall and she and I share similar tastes esthetically.  Neutral, classic, & clean.  So, I immediately started looking for layer cake recipes.  Here were a few of my inspirations:

 

inspiration

Image 1: 100 Layer Cakelet                Image 2: Style Me Pretty           Image 3: Martha Stewart

 

INGREDIENTS:

 

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 3 cups sifted all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • Grated zest of 2 lemons
  • 3 cups Lemon Curd
  • Sweetened Whipped Cream
  • 12 ounces assorted fresh berries
  • Confectioners’ sugar, for dusting

INSTRUCTIONS:

 

  1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
  4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
  5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
  6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
  7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine sieve.

Link to original recipe on Martha Stewart HERE

 

MY THOUGHTS:

IT WAS SO GOOD YOU GUYS.  Even Brent who has a Southern grandma told me it was one of the best cakes he’s ever tried.  Make it and ENJOY.  Here was my final product.

IMG_1028 IMG_1029 IMG_1030 IMG_1031

Share and Enjoy!
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