Lemon Curd Cake Recipe

by Tanya Howell
(Rockford, Michigan, USA)

Lemon Curd Cake Recipe

1 3/4 cups cake flour
1 T. baking powder
1 tsp. salt
1/2 C. white sugar
6 egg whites and yolks seperated
1/2 C. cooking oil
3/4 C. warm water
1 T. lemon zest
1/2 tsp. cream of tartar
1/2 tsp. vanilla
3/4 C. white sugar
1 C. heavy whipping cream
2 1/2 C Lemon Curd (you can use lemon pie filling, or lemon pudding)
Lemon sliced

Preheat oven 350 degrees

Mix dry ingredients, flour, baking powder, salt, white sugar (1/2 c) add oil, eggs yolks, water and zest. Beat till smooth.

Beat egg whites, cream tartar until peaks form. Add 3/4 c. sugar slowly, beat shiny, firm peaks, fold into batter. Remove 1 Cup batter. Bake in two cake pans, tube pan at 350 degrees for about 1 hour or until toothpick clean

Take one cup of batter add vanilla and mix well, bake for 10 minutes seperately to make a crumble crust to sprinkle on top of cake.

Beat whipping cream until stiff, add curd, chill.
Layer between cake by slicing cakes so there are 4 layers, fill with filling.

Use lemon to decorate. Add vanilla cake crumble.

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