Lemon Curd Cake Recipe

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Lemon Curd Cake
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Ingredients
19
Count
Nutrition
2334
Calories
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Ingredients:

Directions:

  1. Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
  2. Make cake: Preheat oven to 350°F. Mist 2 8-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ¹/3 of flour mixture. Stir in lemon juice.
  3. Divide batter between pans, spreading evenly. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.
  4. Make frosting: Using an electric mixer on medium speed, beat together butter, cream cheese and zest until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and let sit at room temperature until the cake has cooled. If frosting becomes too warm, refrigerate it until it firms up, but don't allow it to become too stiff to spread.
  5. Assemble cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers. Place one layer on a platter. Spread ¹/3 of lemon curd over cake. Top with second cake layer and spread with another ¹/3 of curd. Place third cake layer on top and spread with remaining curd. Top with final cake layer. Frost top and sides of cake. Chill cake for up to 2 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2333.72 Kcal (9771 kJ)
Calories from fat 2116.44 Kcal
% Daily Value*
Total Fat 235.16g 362%
Cholesterol 701.58mg 234%
Sodium 138.91mg 6%
Potassium 213.02mg 5%
Total Carbs 58.85g 20%
Sugars 44.18g 177%
Dietary Fiber 0.48g 2%
Protein 8.23g 16%
Vitamin C 3.9mg 6%
Vitamin A 2.8mg 94%
Iron 0.6mg 4%
Calcium 130.7mg 13%
Amount Per 100 g
Calories 587.73 Kcal (2461 kJ)
Calories from fat 533.01 Kcal
% Daily Value*
Total Fat 59.22g 362%
Cholesterol 176.69mg 234%
Sodium 34.98mg 6%
Potassium 53.65mg 5%
Total Carbs 14.82g 20%
Sugars 11.13g 177%
Dietary Fiber 0.12g 2%
Protein 2.07g 16%
Vitamin C 1mg 6%
Vitamin A 0.7mg 94%
Iron 0.2mg 4%
Calcium 32.9mg 13%

* 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

  • 66.2
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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