Layered Lemon Curd Cake

By JanetLynn198

Ingredients

• Lemon Cream Cheese Frosting and Assembly:
• 1 cup plain yogurt
• 1 tsp baking soda
• 6 tbsp fresh lemon juice
• 6 tbsp orange juice
• 2 cups bread flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 1/2 tbsp chopped lemon zest
• 4 eggs, room temperature
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 8 cups powdered sugar
• 2 to 3 tbsp lemon curd, heated in the microwave
• 1 1/2 tbsp chopped lemon zest, optional
• 1 oz pistachios or almonds, toasted & chopped, optional

Details

Servings 12
Cooking time 48mins

Preparation

Step 1

1. Preheat oven to 350F. For the cake, line bottoms of three 6" springform pans or cake pans with waxed paper or baking parchment and spray with cooking spray. Mix the yogurt and baking soda in a bowl. Mix well. Let stand for 10 mins. Stir in the lemon juice and orange juice.

2. Mix the bread flour, baking powder and salt together. Mix the butter, sugar and lemon zest in a mixing bowl. Beat until combined. Add the eggs, one at a time, beating well after each addition. Add the yogurt mixture and dry ingredients alternately. Beat well after each addition. Divide batter evenly among prepared pans.

3. Bake for 12-15 mins or until firm to the touch. Invert onto a wire rack to cool.

4. For the frosting, beat cream cheese and butter in mixing bowl until creamy. Add powdered sugar 1 cup at a time, beating after each addition. Blend in 2-3 tbsp lemon curd. Put one cake layer upside down on a cake plate or platter. Spread half the warm lemon curd over the layer. Top with second cake layer and spread with remaining warm lemon curd. Top with remaining cake layer. Spread the side and top of the cake with the frosting. Sprinkle with the lemon zest. Gently press pistachios around the bottom 1 inch of the cake. Chill, covered, for at least 2 hours or until ready to serve.