Lemon Curd Buttermilk Layer Cake

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The first layer cake I ever made! The icing is to die for; the cake's consistency was a little dense ... I'm wondering if I beat the batter too much.

Make sure you see the blueberry-lemon curd streusel muffin recipe to use up the other half of the lemon curd in this recipe.

This is from Greg Patent's book Baking In America.

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  • 12

Ingredients

  • LEMON CURD:
  • 1 large egg
  • 3 large egg yolks
  • 1/2 C sugar
  • Pinch of salt
  • 1/3 C fresh lemon juice (grate zest first)
  • 6 Tbsp (3/4 stick) cold unsalted butter, cut into small pieces
  • Finely grated zest of 1 lemon
  • CAKE:
  • 2-1/2 C sifted cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C (1-1/2 sticks) unsalted butter, at room temperature
  • 1-1/2 C sugar
  • Finely grated zest of 2 lemons
  • 1 tsp pure lemon extract
  • 4 large eggs
  • 1 C buttermilk
  • FROSTING:
  • 12 oz cream cheese (do not use low-fat)
  • 8 Tbsp (1 stick) unsalted butter, at room temperature
  • Finely grated zest of 1 lemon
  • 1 Tbsp fresh lemon juice
  • 3 C confectioners' sugar
  • Candied violets (optional)

Preparation

Step 1

1. For the lemon curd, beat the egg, egg yolks, sugar and salt in a small bowl with an electric mixer on medium-hgih speed until the mixture thickens, increases in volume, and is pale yellow, 2 to 3 minutes. On low speed, gradually beat in the lemon juice. Scrape the mixture into a heavy 2-quart saucepan, and add the butter. Cook over medium heat, stirring frequently with a heatproof rubber spatula, until the butter melts, then stir constantly, scraping the sides and bottom of the pan, until the mixture thickens and comes to a simmer. Continue cooking, stirring constantly, for 2 minutes more, or until the curd is the consistency of softly whipped cream.

2. Pass the lemon curd through a strainer into a bowl and stir in the lemon zest. Let cool to room temperature, stirring occasionally with the rubber spatula. Cover tightly with plastic wrap, and refrigerate overnight.

3. For the cake, adjust an oven rack to the center position and preheat the oven to 350 degrees. Butter or grease two 9-inch round cake pans. Line the bottoms with rounds of waxed paper or cooking parchment. Butter the papers and dust the bottoms of the pans with all-purpose flour. Knock out the excess flour and set aside.

4. Resift the flour with the baking soda and salt; set aside.

5. In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until smooth. add 1/4 cup of the sugar, the lemon zest, and extract and beat for 1 minute. On medium-high speed, beat in the remaining 1-1/4 cups sugar, 1/4 cup at a time, beating for 20 to 30 seconds after each addition, then beat for 5 minutes. Beat in the eggs one at a time, beating for 30 seconds after each.

6. On low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the lour and beating only until the batter is smooth. Divide the batter evenly between the prepared pans. To level the batter, briskly rotate the pans on your countertops.

7. You need half the lemon curd for the cake. Using two small teaspoons, place small mounds of lemon curd all over the batter using 1/3 cup for each layer and leaving about 1 inch between the mounds.

8. Bake for about 30 minutes, until the layers are pale golden brown and barely spring back when gently pressed and a toothpick comes out clean. Cool in the pans for 10 minutes. Run the tip of a small sharp knife all around the layers to release them, cover with wire racks, and invert. Carefully lift off the pans and papers. Replace the paper liners, cover the layers with other racks, invert, and cool completely right side up.

9. For the frosting, beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth, about 1 minute. Add the lemon zest and lemon juice and beat on medium speed until smooth. On low speed, gradually beat in the confectioners' sugar. Increase the speed to high and beat for just a few seconds, until the frosting is smooth. Overbeating may thin it.

10. To frost the cake, place one of the cooled layers upside down on a cake plate; carefully remove the paper. Spread with about 1 cup of the frosting. Place the other cake layer right side up on the frosting. Spread the remaining frosting over the sides, then the top of the cake, making the frosting on top a bit thicker so that you can then swirl it about with a small spoon. Arrange candied violets, if using, in a circle on top of the cake about 1 inch in from the edge. Refrigerate for at least 1 hour to set the icing. (The cake can be made 1 day ahead.)

11. To serve, slice the cake into portions when cold, and bring the slices to room temperature before serving. Rinse a sharp knife in hot water and shake off the excess water before each cut. Store leftovers in the refrigerator.

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