Lemon Cake with Creamy Filling and Lemon Curd

By peridot728

From scratch lemon cake with creamy filling and lemon curd

Ingredients

• FOR THE CAKE:
• 5 egg whites, room temperature
• 3/4 cup buttermilk, divided
• 2 lemons, zested
• 3/4 cup unsalted butter, softened
• 1-3/4 cup granulated sugar
• 2-1/2 cup cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• FOR THE FILLING:
• 4 oz unsalted butter
• 4 oz cream cheese
• 2 cup powdered sugar
• 1 cup plus 2 Tbsp lemon curd, divided (Recipe below)
• FOR THE TOPPING:
• 1/2 cup all purpose flour
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, cold
• 1 tsp vanilla extract

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from shugarysweets.com

Preparation

Step 1

To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
In a small bowl, beat egg whites, 1/4 cup of the buttermilk and lemon zest. Set aside.
In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
For the filling, beat butter, cream cheese, powdered sugar and 2 Tbsp lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.
In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
To assemble cake. Lay first layer of cake on a cake stand. Top with all but 1/2 cup of cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.
Serve and enjoy!

Easy Homemade Lemon Curd
YIELD: 1 PINT

5 egg yolks
1 cup granulated sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cold

Instructions:
In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.
Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and zest of 4 lemons to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.
Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.