Lemon curd whipped cream cake
User Reviews
4.5
6 reviews
Excellent
Lemon curd whipped cream cake
Report
Light and fluffy lemon cake sandwiched with homemade lemon curd and sweetened whipped cream is the tea time treat of dreams.
Share:
Ingredients
For the lemon curd
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 6 egg yolks
- 150 g (¾cup) sugar
- 100 g (½cup) butter
For the cake
- 4 eggs
- 1½ cups caster sugar
- 1 cup oil
- 1 tsp vanilla extract
- 2 cups milk
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
For the whipped cream
- 1½ cups heavy cream / whipping cream
- ½ cup icing sugar / powdered sugar
Instructions
- Combine all the ingredients for the lemon curd in a large bowl.
- Set the bowl over a pan of barely simmering water and whisk continuously until the butter has melted.
- Continue stirring until the curd has thickened (the curd will easily coat the back of a spoon), then pour into an airtight container or jar and allow to cool completely.
- The lemon curd will last for up to 2 weeks in the refrigerator.
For the cake
- Preheat the oven to 180°C/350°F.
- Sift the flour, baking powder and salt into a medium mixing bowl.
- Heat the milk and vanilla in a saucepan until hot, taking care not to allow the mixture to boil.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy.
- The eggs will have tripled in volume. Slowly pour in the oil and allow to whip into the egg mixture.
- Stir the dry ingredients and the milk, alternatively, until the batter is smooth and creamy. Stir in the lemon zest.
- Pour the batter into lined and greased cake pans (approximately 20cm/8inch).
- Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to chill completely.
Make the whipped cream
- Whip the cream with the icing sugar until it stiff peaks form.
Assemble
- Sandwich the cooled cake layers with the whipped cream and lemon curd then serve.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
70g
(23%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
153mg
(51%)
Sodium
316mg
(13%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
591IU
(12%)
Vitamin C
5mg
(6%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 316mg | 13% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream
American
0.0
(0 reviews)
