Lemon Curd Cake
From akarlin 16 years ago
- 60 minutes to make
- Serves 16
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 saccharine on your tongue. Read more It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share. See less
Ingredients
- 2 sticks unsalted butter, at room temperature shopping list
- 2 1/2 cups sugar shopping list
- 4 extra-large eggs, at room temperature shopping list
- 1/3 cup grated lemon zest (6 to 8 large lemons) shopping list
- 3 cups all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 teaspoon kosher salt shopping list
- 3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice shopping list
- 3/4 cup buttermilk, at room temperature shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups confectioners’ sugar, sifted. shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
I agree with Zena this sounds really good, I love lemon. Got my 5
henrie
in Savannah loved it
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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.
grandmommy
in Nashville loved it
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Another fan of Lemon cake.
Delicious
Michael
trigger
in loved it
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