Best 7 Almond Cake Layered With Lemon Curd Recipes

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Almond cake layered with lemon curd is an irresistible dessert that combines the nutty flavor of almond with the tangy sweetness of lemon. This classic cake is often served at special occasions, but it is also easy enough to make at home. With just a few simple ingredients, you can create a delightful almond cake that is sure to impress your family and friends. Whether you are a seasoned baker or just starting out, this article will provide you with all the information you need to make a delicious almond cake layered with lemon curd.

Here are our top 7 tried and tested recipes!

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 15

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
1 tablespoon almond liqueur (optional)
1/2 cup heavy cream (optional)
2 tablespoons confectioners' sugar or as needed

Steps:

  • Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
  • Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
  • Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
  • In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
  • Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
  • Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
  • If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.

ALMOND CAKE LAYERED WITH LEMON CURD



Almond Cake Layered with Lemon Curd image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, plus more for pans
6 ounces almond paste, room temperature
1 cup sugar
4 large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1 cup cake flour
1/2 teaspoon baking powder
Pinch of salt
Lemon Curd for Almond Cake
Streusel for Almond Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined.
  • Divide batter between prepared pans. Spread the batter evenly with a rubber spatula. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up.
  • To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set.
  • When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve.

BLUEBERRY-ALMOND CAKE WITH LEMON CURD



Blueberry-Almond Cake with Lemon Curd image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup milk
2 cups fresh blueberries (about 1 pint)
1/3 cup sliced almonds
1 cup heavy cream
1 cup plus 2 tablespoons confectioners' sugar
1/2 cup lemon curd
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
  • Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
  • Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
  • Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
  • Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

LEMON LAYER CAKE WITH LEMON CURD



Lemon Layer Cake with Lemon Curd image

Deliciously tangy lemon layer cake with lemon curd!

Provided by Becky

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 19

1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5 egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
  • Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
  • Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
  • While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
  • Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
  • Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
  • Cut cooled layers in half and layer with curd.
  • Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
1/3 cup/38 grams almond flour
1/4 cup/30 grams cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup/227 grams salted cultured butter, at room temperature (see Tip)
2/3 cup/130 grams granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 cup/56 grams salted cultured butter, melted
1 to 2 tablespoons buttermilk or whole milk, plus more as needed
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Toasted sliced almonds, for topping

Steps:

  • In a large bowl, stir together flours, cornstarch, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
  • Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
  • Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
  • Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
  • Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

LEMON ALMOND CAKE WITH LEMON GLAZE



Lemon Almond Cake With Lemon Glaze image

Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons/55 grams unsalted butter (1/2 stick), melted and cooled, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3 medium lemons, preferably Meyer lemons
2 cups/225 grams almond flour or meal (or ground almonds)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
5 large eggs, separated
1 1/4 cups/250 grams sugar
1/4 teaspoon almond extract
1 to 1 1/2 cups/125 to 185 grams confectioners' sugar

Steps:

  • Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
  • Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
  • Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
  • Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
  • In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
  • Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
  • Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
  • When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams

Tips for an Irresistible Almond Cake with Lemon Curd:

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  • Use good quality ingredients: Fresh almonds, unsalted butter, and free-range eggs are essential for a rich and flavorful cake. Opt for organic lemons for a bright and tangy lemon curd.
  • -
  • Grind the almonds finely: This will ensure a smooth and even texture in the cake. You can use a food processor or a coffee grinder to achieve a fine grind.
  • -
  • Cream the butter and sugar until light and fluffy: This step incorporates air into the mixture, resulting in a lighter and airier cake. Don't rush this process; it may take a few minutes to achieve the desired consistency.
  • -
  • Beat in the eggs one at a time: This helps prevent the eggs from curdling. Make sure each egg is fully incorporated before adding the next.
  • -
  • Add the dry ingredients gradually: To avoid overmixing, add the flour, baking powder, and salt in small increments, alternating with milk. Overmixing can result in a tough and dense cake.
  • -
  • Bake the cake until a toothpick inserted into the center comes out clean: The baking time may vary depending on your oven, so keep an eye on the cake towards the end of the baking time.
  • -
  • Make the lemon curd while the cake is cooling: This allows the curd to thicken and set properly. You can make the lemon curd ahead of time and refrigerate it until ready to use.
  • -
  • Assemble the cake when it is completely cool: This will prevent the cake from breaking or crumbling. Spread a layer of lemon curd between the cake layers and on top of the cake. You can also decorate the cake with additional lemon curd, sliced almonds, or fresh berries.
  • Conclusion:

    Indulge in the delightful harmony of flavors and textures with this Almond Cake Layered with Lemon Curd. From the delicate crumb of the almond cake to the tangy and creamy lemon curd, every bite is a symphony of perfection. Follow these tips to achieve an impressive and delectable masterpiece that will surely impress your friends and family. Remember, baking is an art form that requires patience, precision, and a love for creating something special. So, embrace the process, savor the experience, and let your taste buds embark on a culinary journey like no other.

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