Four-Layer Cake with Lemon Curd Recipe

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Four-Layer Cake with Lemon Curd
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Ingredients
16
Count
Nutrition
443
Calories
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Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup plus 1 tbsp lemon juice
  • 1/2 cup (1 stick) butter
  • 8 large egg yolks
  • 2 tbsp (packed) grated lemon peel
  • 1/4 tsp salt
  • 3 1/4 cups cake flour
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups sugar
  • 8 large egg whites , whisked until blended but not foamy
  • 1 cup whole milk
  • mint sprigs

Directions:

  1. For lemon curd: Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
  2. For cake: Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
  3. Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
  4. Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 443.01 Kcal (1855 kJ)
Calories from fat 136.31 Kcal
% Daily Value*
Total Fat 15.15g 23%
Cholesterol 154.78mg 52%
Sodium 271.34mg 11%
Potassium 230.16mg 5%
Total Carbs 66.55g 22%
Sugars 35.94g 144%
Dietary Fiber 0.74g 3%
Protein 10.48g 21%
Vitamin C 4mg 7%
Vitamin A 0.1mg 5%
Iron 3.3mg 18%
Calcium 54.8mg 5%
Amount Per 100 g
Calories 254.96 Kcal (1067 kJ)
Calories from fat 78.45 Kcal
% Daily Value*
Total Fat 8.72g 23%
Cholesterol 89.08mg 52%
Sodium 156.16mg 11%
Potassium 132.46mg 5%
Total Carbs 38.3g 22%
Sugars 20.68g 144%
Dietary Fiber 0.43g 3%
Protein 6.03g 21%
Vitamin C 2.3mg 7%
Vitamin A 0.1mg 5%
Iron 1.9mg 18%
Calcium 31.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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