Lemon Curd Cake

Name: Lemon Curd Cake
Yield: makes one 9-inch layer cake
Ingredients: 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans; 1 1/2 cups all-purpose flour, plus more for pans; 1 1/2 cups cake flour (not self-rising); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup sour cream or crème fraîche; Finely grated zest of 2 lemons (about 2 tablespoons); 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon); 2 cups sugar; 4 large eggs; 2 recipes Lemon Curd (page 390), 3/4 cup reserved for piping; Lemon Swiss Meringue Buttercream (page 386)

January 24, 2012

The combination of cake flour and all-purpose flour produces a very tender crumb. You will need a paper cornet to pipe the dots and lines of lemon curd that top the buttercream frosting. Fully decorated, the cake looks fresh and whimsical-a perfect choice for a birthday party, baby shower, or other celebration.

Recipe notes

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