Lemon Curd-Topped Lemon Cake: Sweet and delicious Lemon Cake topped with a bright and creamy Lemon Curd. Citrus-Lovers, REJOICE!
HELLOOOO FRIDAY! WELCOME BACK!
You, guys! It’s my 2nd BLOGIVERSARY!! AND we’re celebrating with LEMON CAKE!!
I can’t believe we’ve been hanging out for two years, straight. Plus a few months before that, but since I didn’t see you for an entire year, (was busy having babies, ‘n all), it doesn’t count… HA! 😉
Technically, my Blogiversary was last week, but I kind of got caught up in the whole, “OH MY GOD! My daughter is starting KINDERGARTEN”-drama, and I just couldn’t focus on anything else. Forgive me, m’kay?
But, here’s what I really wanna say. Straight to the point – I LOVE YOU & I THANK YOU!
I thank you for coming here every single day. I thank you for supporting me. I thank you for every comment that you leave on my blog. I thank you for every email that you send. I thank you for every recipe of mine that you make. I thank you for being YOU!
YOU have been SO GOOD to me, and I truly, deeply appreciate it! YOU are what makes me want to come to “work” every single day, YOU push me to be more creative, YOU help me continue to be none other than ME!
Really, though, no words can express and no gift can represent what your support of Diethood means to me.
I flavored this delicious cake with lemon and then I topped it with a lot more lemon. Looks like I love lemons.
Obviously, I also have a huge fascination with blueberries, especially when there’s lemon involved.
The base for this Lemon Cake recipe is from the continually solid, my-go-to buttery, vanilla sponge cake that I also use to make my Strawberry Shortcake Cake. It’s a no-fail recipe, and I like *that*. I like it A LOT.
And the idea behind the Lemon Curd?? Well… since it is too dangerous to leave me alone with a bowl of cold Lemon Curd, I decided to spread it on top of said cake.
Prepared with eggs, sugar, lemon and butter, Lemon Curd is a soft and velvety pudding-like dessert that has a wonderfully tart, but sweet citrus flavor.
Basically, what I’m trying to say is that this cake is a must-make. Really. It’s crazy-good. It’s soft, it’s moist, it’s tangy and it’s full of flavor. Make it, eat it, ENJOY it!
One more thing. Happy Blogiversary to ME and Happy Weekend to YOU!
Again, THANK YOU from the bottom of my heart! xoxo
GIVEAWAY IS CLOSED
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 to 3 lemons)
- 1 tablespoon lemon zest
- 3/4- cups sugar
- 4 tablespoons butter , room temperature, cut up in few pieces
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter
- 1 teaspoon pure vanilla extract
- 2 tablespoon freshs lemon juice
- 3 large eggs
- 1-1/4 cups sugar
- 2 tablespoons lemon zest
- 1 cup whipping cream
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons sugar
- Blueberries for Garnish , optional
- Prepare Lemon Curd, first. If possible, prepare it the night before, or up to a week before you are ready to use it.
- Set a food-strainer or a mesh sieve over a medium-sized bowl; set aside.
- Pour water into a saucepan; you will need enough water to cover the bottom of the saucepan and come 1-inch up the sides; bring water to a simmer.
- Place a heat-resistant bowl over the saucepan.
- Add eggs, sugar, and lemon juice to the bowl; whisk until blended.
- Continue to cook and whisk constantly until the mixture thickens; about 8 to 10 minutes.
- Remove from heat and pour the mixture through previously prepared strainer so to remove any lumps.
- Whisk butter into the mixture.
- Add the lemon zest and whisk to combine.
- Cover with plastic wrap; this will prevent skin formation on top of lemon curd.
- Let slightly cool.
- Refrigerate for 4 hours, or until thickened and cold.
- Preheat oven to 350.
- Set oven rack in the middle.
- Lightly grease 9-inch springform cake pan with baking spray and set aside.
- In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
- Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
- Remove from heat and stir in vanilla and lemon juice.
- In your mixer's bowl, combine eggs and sugar; beat until pale yellow and doubled in size.
- Mix in lemon zest.
- With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
- Turn off mixer and gently fold in the flour mixture.
- Spread the batter in the prepared springform pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and set pan on a cooling rack.
- Snap open the springform pan and turn out the cake; let completely cool.
- In a mixing bowl, combine whipping cream, vanilla, and sugar.
- Cover and chill in the refrigerator for 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- Spread Lemon Curd over the top of cooled cake.
- Pipe Vanilla Whipped Cream Frosting around the edges of the cake.
- Garnish with blueberries and serve.