Lemons are available year round so this Lemon Curd Cake can be made during any season, but it seems especially fitting for summer in Los Angeles. This recipe is from Martha Stewart’s Baking Handbook. I’ve made this a few times and always get requests for the recipe. Lemon curd tops three of the four layers and the frosting is a meringue buttercream , so the flavors are reminiscent of Lemon Meringue Pie. If this (or any) recipe seems overwhelming or like too much work, make it in parts. I made the lemon curd on day one, the cake and the candied lemons on day two, and the frosting on day three.
Things I’ve tried:
- I use the Barefoot Contessa‘s recipe for lemon curd. It’s the recipe used in her Lime Curd Tart, but substituting the limes with lemons.
- I have substituted the sour cream in the cake with buttermilk with excellent results.
Things I’ve learned:
- It is easier to zest lemons when they are cold.
- It is easier to juice lemons when they are warm. Pierce the lemon a few times with a knife and microwave for about 10 seconds before juicing.
- If you don’t have a citrus juicer, use the handles of a pair of cooking tongs to squeeze the lemon halves. I saw Michael Symon do this on Food Network and saved myself from buying another kitchen tool.
- When cooking the lemon curd, it should be thickened when there are no more white streaks in the curd when mixed.
- When slicing lemons for the candied lemons, I had better results using a very sharp knife than using a mandoline, possibly because the skins of my lemons were fairly thick.
Ingredients:
- 2 sticks unsalted butter, at room temperature
- 1-1/2 cups all-purpose flour
- 1/1-2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream or creme fraiche
- Finely grated zest of two lemons (about two Tablespoons)
- 2 Tablespoons freshly-squeezed lemon juice (about one lemon)
- 2 cups sugar
- 4 large eggs
- Lemon Curd (recipe follows)
- Lemon Swiss Meringue Buttercream (recipe follows)
Preheat oven to 350 degrees F. Butter two 9-inch cake pans and line the bottoms with parchment or wax paper. In a medium bowl, combine flours, baking powder, and salt; set aside. In a small bowl, combine sour cream with lemon zest and lemon juice; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, about one minute. Add sugar and continue beating until light and fluffy, about five minutes, scraping down the sides of the bowl as needed. Add eggs, one at a time, beating for one minute after each addition. With the mixer on the lowest speed, add the flour mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour. Beat until just combined, being careful not to overmix. Divide batter between the two pans and smooth with an offset spatula. Bake about 30 to 35 minutes, until golden and a cake tester inserted in the center comes out clean. Let cakes cool completely.
When ready to assemble, slice each cake layer in half horizontally, making a total of four layers. Place one layer on a cake plate and spread 1/2 cup lemon curd over the top. Repeat with remaining cake layers and curd, leaving the top cake layer uncoated. Spread a thin layer of Lemon Swiss Meringue Buttercream over the entire cake to seal in crumbs and refrigerate about 30 minutes. Using an offset spatula, spread entire cake with remaining buttercream. Decorate with candied lemon slices and refrigerate 30 minutes before serving.
Makes one 9-inch layer cake.
Lemon Curd:
Ingredients:
- 4 lemons, at room temperature
- 1-1/2 cups sugar
- 1 stick butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
Remove the zest of the lemons with a microplane or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for two to three minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until well combined. Pour the mixture into a two-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Remove from the heat and set aside to cool. (If refrigerating the curd, cover with plastic wrap touching the curd so a skin does not form.)
Makes about two cups.
Lemon Swiss Meringue Buttercream
Ingredients:
- 4 large egg whites
- 1-1/4 cup sugar
- 3 sticks unsalted butter, at room temperature
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Attach the bowl to a mixer fitted with the whisk attachment and beat on high speed until the meringue holds stiff peaks. Continue beating until the meringue is fluffy and cooled, about six minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several Tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, three to five minutes more.) Beat on lowest speed about two minutes to eliminate any air bubbles. Stir in 1/2 cup Lemon Curd with a rubber spatula.
Makes about four cups.
Candied Lemon Slices
Ingredients:
- 3 lemons, thinly sliced
- 1 cup sugar
In a large saucepan, combine the sugar and one cup water. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Add lemon slices with as little overlap as possible, reduce heat to low, and simmer for about 30 to 45 minutes, until the slices are opaque. (Turn the slices three to four times during the cooking process.) Using a fork, remove the slices from the pan onto a baking sheet lined with parchment or wax paper and let cool completely. When cooled, dip the slices in a bowl of granulated sugar (optional).
Enjoy!
Note: Martha Stewart decorates her finished cake by piping reserved lemon curd into various sized dots on the top of the cake, which makes a cute, whimsical presentation.
