Lemon Lust Cake

By AzWench

Ingredients

• Lemon Curd:
• 8 large egg yolks
• 1 1/4 cups sugar
• 2 teaspoons finely grated lemon zest
• 3/4 cup freshly squeezed lemon juice
• pinch of salt
• 1/2 cup unsalted butter, cut into tablespoons
• Lemon Cake:
• 3 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups sugar
• 4 large eggs
• 2 teaspoons finely grated lemon zest
• 1/4 cup strained freshly squeezed lemon juice
• 2/3 cup whole milk
• Lemon Cream Cheese Filling:
• 3/4 cup heavy cream
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla
• 1 cup Lemon Curd
• Lemon Soaking Syrup:
• 1/3 cup water
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup sugar
• Lemon Buttercream:
• 1 1/2 cups unsalted butter, softened
• 1 cup Lemon Curd
• pinch of salt

Details

Servings 12

Preparation

Step 1

Make the Lemon Curd: Set a fine-mesh sieve over a medium bowl and set aside. In a medium heavy nonreactive saucepan, whisk together the egg yolks and sugar until blended. Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7 to 10 minutes (do not let the custard boil, or it will curdle). The mixture should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through a sieve, pressing it through with a rubber spatula.

Set the bowl containing the lemon mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn't splash into the lemon mixture). Stir the mixture frequently until slightly chilled, about 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until ready to use. Store in an airtight container in the refrigerator for up to 3 weeks.

Make the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.

Sift together the cake flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended. Beat in the lemon zest and lemon juice until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions and mixing just until blended. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.

Bake the cakes for 22 to 25 minutes, until they are golden brown around the edges and a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.

Invert the cakes onto the wire racks and let cool completely.

Make the filling: In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form. Transfer the whipped cream to the smaller bowl, cover, and refrigerate.

In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese at medium speed until very creamy, about 2 minutes. On low speed, beat in the vanilla. Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute. Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the whipped cream until almost completely blended. Cover the bowl and refrigerate while you make the syrup and buttercream. (The filling can be made ahead and refrigerated for up to a day.)

Make the syrup: In a small saucepan, combine the water, lemon juice, and sugar and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat and set aside at room temperature.

Make the buttercream: In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy and light, about 2 minutes. At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at medium-high speed until creamy and light, about 1 1/2 minutes. Set aside at room temperature while you assemble the cake.

Assemble the cake: Using a long serrated knife, trim off the domed tops of the cakes so that they are even (save any cake pieces and crumbs for snacking). Cut each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another layer cut side up on a cardboard cake round or flat serving plate. Generously brush with some of the lemon syrup. Spoon a scant cup of the filling onto the cake and, using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Top with another cake layer and brush it with more syrup. Top with another scant cup of filling. Repeat with another layer, more syrup, and the remaining filling. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of cake with the buttercream. Serve the cake or refrigerate. If it has been refrigerated, let stand at room temperature for about 45 minutes before serving.

Notes: Lemon lovers are a special breed. They are shamelessly devoted to their favorite flavor, and they like it to be assertive and bold, as it is in this zesty layer cake. The tangy lemon curd, the base for both the filling and frosting, can be made up to three weeks in advance and stored in the refrigerator.
Store in the refrigerator for up to 3 days; bring to room temperature before serving.

Makes one 9-inch cake, serves 12