4.5 from 4 votes
Lemon curd whipped cream cake
Light and fluffy lemon cake sandwiched with homemade lemon curd and sweetened whipped cream is the tea time treat of dreams.
Prep Time
40 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
7 hrs 10 mins
Servings:
12
Calories:
570 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the lemon curd
- ½ cup lemon juice freshly squeezed
- 1 tbsp lemon zest
- 6 egg yolk
- 150 g (¾cup) sugar
- 100 g (½cup) butter
For the cake
- 4 egg
- 1½ cups caster sugar
- 1 cup neutral cooking oil generic cooking 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 or whipping cream
- ½ cup icing sugar aka 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 570
% 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.