Am I the only person who loves lemon curd and whipped cream? I think it goes so well together. And this lemon layer cake was so light and fluffy. The lemon curd was just the right amount of tart to offset the sweetness of the cake. This lemon layer cake has such a lovely balance to it. Definitely a keeper! It is a fantastic summer dessert! Top with fresh berries to tie it all together!
Preparation Time 30 minutes
Bake Time 25 minutes
Serves 12
Ingredients
Cake
3 cups / 354 grams flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup/ 228 grams butter- room temperature
1 3/4 cup / 350 grams sugar
3 eggs- room temperature
2 teaspoon vanilla
1 teaspoon lemon extract
1 cup/ 250 ml milk
1 heaped teaspoon lemon zest
1/3 cup/ 80 ml fresh lemon juice
Filling and Topping
1 cup lemon curd (see recipe here)
2 cups sweetened whipped cream
Instructions
Preheat the oven to 180c. Line 2x 8 inch cake pans with parchment. Set them aside.
In a large bowl: whisk the flour, baking powder, baking soda and the salt together. Set them aside.
In another large bowl, beat the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs and mix well between each addition. Mix in the vanilla and lemon extract.
Add the dry ingredients and then the remaining ingredients (the milk, zest and juice). Mix it through on a low speed until just combined. Be careful not to over mix the batter. Scrape down the sides of the bowl and mix it through once more.
Divide the batter between the 2 lined pans. Bake the cake layers at 180c for 20-21 minutes. An inserted skewer will come out clean.
Remove from the oven and cool the cakes completely before removing from the pans.
Trim the cakes down to size then fill the cake with lemon curd and top with whipped cream. Chill the cake for 2 hours before serving.
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