FOUR-LAYER CAKE WITH LEMON CURD
Categories Citrus Dairy Dessert Bake Thanksgiving Lemon Fall Shower Engagement Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- For lemon curd:
- Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
- For cake:
- Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
- Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
- Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dipak Shahi
d_s85@gmail.comThis recipe is a fail. Don't waste your time.
Sue Marranconi
sue-marranconi@aol.comThe cake was dry and bland. I was disappointed.
Kagisomandla John
k-j63@yahoo.comI've made several lemon cakes in my lifetime and this one is definitely not my favorite.
Mora Steve
mora-s@hotmail.comThis cake is dense and heavy. It's too much of a dessert for me.
Absar Khan
absar@gmail.comI would not recommend this recipe to others. There are better lemon cake recipes out there.
Tyrel Rajaram
tyrel37@yahoo.comOverall, I thought this cake was just okay. It wasn't as flavorful as I expected.
Sherry Blanco
blanco@yahoo.comI found the recipe to be a bit confusing and the cake didn't turn out as well as I hoped.
Rowan Afrikaner
rowan-afrikaner49@hotmail.comThe lemon curd filling was a bit too tart for my taste, but the cake itself was delicious.
MONJUR ALI
m@yahoo.comI'm gluten-free, but I was able to easily adapt this recipe using gluten-free flour. The cake turned out just as delicious.
Lalita Rai
rai-l86@aol.comThis cake is a bit time-consuming to make, but it's worth the effort. It's perfect for special occasions.
Oluchi Mbagwu
m17@gmail.comI've tried many lemon cakes before, but this one is definitely the best. The curd filling was out of this world.
Laina McCormack
laina_mccormack98@hotmail.comThe cake was easy to make and it turned out beautiful.
Arsal Himel
h-a@yahoo.comI'm not a huge fan of lemon desserts, but this cake changed my mind. The curd filling was smooth, tangy and sweet, and it paired perfectly with the moist, fluffy cake layers.
Posher Nnadi
posher51@yahoo.comThis recipe is a keeper! My cake turned out perfectly and it tasted amazing.
Farhan Hossain Niloy
f.niloy@gmail.comI've made this cake twice now and it's always a hit. It's so moist and flavorful, and the lemon curd filling is the perfect balance of tart and sweet.
abuawo wendy
a@gmail.comThis cake was a showstopper! My friends and family could not get enough.