Hi everyone. Here is the recipe for the yummy lemon cake I made this last weekend. We celebrated my mother-in-laws birthday by spending the day in Ashland, Or at the Eighth Annual Chocolate Festival. It was fun but a serious chocolate overload, that's why I knew the Lemon Curd Sour Cream Layer Cake would go over great for dessert. I also made a four course meal using the many forms of chocolate (watch for recipes to be posted soon). Each dish had chocolate represented in one of its forms, all had a fun chocolate hint, but still remaining to be a savoury meal. OK... Back to the Lemon Curd Sour Cream Layer Cake.
First make all of your layers of cake ahead of time, wrap in saran wrap and keep in the fridge. Then once you are ready to fill and stack pull then out and go to town. I made two layers of lemon cake and two layers of classic white cake, alternating then as I stacked.
3 cups cake flour
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter (softened)
2 1/2 cups sugar
1/2 tsp vanilla
1/4 cup lemon juice
3/4 cup buttermilk
Classic White Cake
- Heat oven to 350 degrees, butter and flour (2 parchment paper lined) 8 inch cake pans.
- Sift the flour, baking powder, salt and baking soda together. Set aside.
- Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs (one at a time). Beat in the vanilla. Reduce mixer speed to low and add flour mixture by thirds, alternating with lemon juice and buttermilk.
- Pour into the two pans and bake until toothpick inserted comes out clean.
1/2 cup butter (softened)
1/2 cup shortening
2 cups sugar
3 cups cake flour
4 tsps baking powder
1/2 tsp salt
2/3 cup milk
2/3 cup water
2 tsps vanilla
3/4 tsp almond extract
6 egg whites
- Beat butter and shortening at medium speed until cream; gradually add sugar, beating well.
- Combine flour, baking powder and salt; add to butter mixture alternating with milk and water, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
- Stir in extracts.
- Beat egg whites at high speed with mixer until stiff peaks form; fold about one third of egg whites into batter. Gradually fold in remaining egg whites.
- Pour into two greased and floured 8" baking pans. Bake about 18 minutes, or until toothpick comes out clean.
Now for the sour cream filling. YUMMY!!
Sour Cream Cake Filling
1/2 cup sugar
1 cup sour cream
1 cup whipping cream
- Beat sour cream and whipping cream together in an electric mixer.
- Add sugar and beat till med stiff peaks form.
- Keep in refrigerator until ready to fill cake.
Lemon curd...Oh YUMMY...YUMMY!! I love lemon curd!
Lemon Curd Cake Filling4 oz. (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
6 large egg yolks
- Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth.
- Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the back of the spoon; your finger should leave a path. Don't let the mixture boil.
- Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally.
- Refrigerate, covered, until ready to use.
- In large bowl, cream shortening and butter with electric mixer. Add vanilla.
- Gradually add sugar and pudding mix, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Fill and stack cakes using Lemon Curd and Sour Cream Filling in every layer.
Frost Cake with Lemon Butter Cream Frosting. Yumm, this stuff is good!
Lemon Butter Cream Frosting
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter (softened)
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tbls milk
1/8 cup dry instant lemon pudding mix