Recipe

Lemon Curd Cake Recipe

	Akarlin / All my dishes 5 months, 2 weeks ago This is an amazing recipe I got from smittenkitchen.com (who in turn adapted it from an Ina Garten recipe). It’s buttery yet bright, and nearly every granule of sugar has been countered by fresh lemon in some form so it never lands cloying or sacc... More Prep:30m Cook:60m Servings:16	Akarlin
	lemon lemon curd cake desserts

Does this look good? Yeah! / Nope

Fans

trigger

notyourmom

greekgirrr

grandmommy

henrie

Ingredients

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

Directions

Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper. You can use a bundt pan or 9x13 pan if you prefer - the variations are limitless! Just be sure to watch the cake while baking, as the baking time may vary.

Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

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Comments

zena824 5 months, 2 weeks ago said:
Sounds delicious....

henrie 5 months, 2 weeks ago said:
I agree with Zena this sounds really good, I love lemon. Got my 5

grandmommy 5 months, 2 weeks ago said:
You know Zena even when my commputer isn't on and someone posts a lemon recipe I can smell it! HA! This sounds way good and when I will allow myself I will have to try it. Thanks very much. By the way, anything Ina touches is good.

trigger 4 months, 3 weeks ago said:
Another fan of Lemon cake.
Delicious

Michael

notyourmomma 3 months ago said:
I love lemon every way and every day. Awesome post.

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