Servings: eight to ten.
This light and tender cake flavored with lemon, layered with tangy lemon curd, and coated with a voluptuous lemony butter frosting will make any birthday happy. But why wait until then?
To create curls of zest for garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel; they’ll curl as they begin to dry.
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This is an amazing lemon cake! Super strong lemon flavor. Would be amazing after a heavy meal. The lemon curd was the best I've ever made... very thick, so it didn't get absorbed into the cake. I used three 9-inch cake pans (didn't cut the cakes), which resulted in a relatively short cake, but perfectly acceptable. The only critique would be the icing. It was a bit grainy because of the icing sugar. I would make this again with a lemon buttercream or flour buttercream icing.
This was an amazing tasting cake, albeit a lot of steps to complete it. The sponge was on the heavier side, but vey tender, moist and delicious. The baking time with convection was about 22 minutes. The colour on the top of the cake should barely have any colour.
The lemon curd is out of this world. It will be my new go to lemon curd for cake fillings.
The buttercream frosting was a bit on the sweet and firm side of things, so I would suggest cutting back the sugar to 3 cups and add 3.5 tbsp of lemon juice. This frosting is not as velvety as most butter creams, but don’t get me wrong, it is plenty tasty.
All in all a delicious cake that can be beautifully decorated.
Fantastic! This cake was perfect, everything I hoped it would be. Moist, tender, and very lemony. Everyone loved it, and the person I made it for said it was like something from a bakery.
I was worried that because I have 9" cake rounds rather than 8", the lemon curd layer would be too thin, but it was still amazing. (I also used lemon oil rather than zest in the interest of saving time and clearing out some baking supplies; worked great.)
The only thing I would do differently next time is make 1.5 batches of frosting. Perhaps because I used a different pan size, I ended up with exactly enough frosting for the cake and not a spoonful more. Frosting to cake ratio was perfect and delicious. I would like a little more room for error in my decorating work, though.
I've finally found the lemon cake recipe I've been hoping for. I will be making this again and again, and experimenting to see how it translates to other citrus flavors.
Amazing cake! Made this for a friend's 40th birthday as she wanted "a lemon cake". Even people that don't like cake loved this cake. Secret is is how you measure the flour. To get a light cake measure the flour, then sift, then measure again, and sift one more time. This makes a world of difference.
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