I saw a picture of a beautifully powdered cake in some marketing on the net, described as a lemon curd cake. I could not find a recipe that looked like that cake. I decided to get creative and come up with one of my own.
My daughter in law is on her way to Japan today. My son and I decided to meet up for dinner. He cooked salmon, roasted broccoli and baked some crispy potatoes for me. Sounds good right? It was delicious. He’s a chip off the ‘ol Mama block here. Great timing as I made my lemon curd cake late this afternoon and brought it to him warm. The evening was full of wonderful food, lots of catching up, and laughter. A great time was had by both of us. I love my kids. And my son just loved this cake. His words, “It’s moist, and tangy, and everything you make tastes wonderful Mom”. I am so blessed to have kids who are good natured, sweet, and a major boost to this Mom’s ego. You’ll be sure to love this cake too. The curd is tart and lasts in the fridge for about 5 days or freeze and spread on anything that calls for lemon yummyness. Here’s the recipe:
Lemon Curd Cake
9 inch Cake, 12 muffins, 6 Large Muffins Lemon Curd
1/3 cup freshly squeezed lemon juice (about 1 to 3 lemons)
1/2 cup white granulated sugar or up to 3/4 cup, depending on how tart you like the curd
1 pinch salt
4 tablespoons unsalted butter
Measure all ingredients into a double boiler over simmering, but not boiling, water. You can use a saucepan over low heat, but be very careful not to burn.
Whisk all the ingredients together until the mixture warms and the butter melts. Continue whisking constantly until the curd begins to thicken.
The curd is finished cooking when you can dip in a spoon, then run your finger along the back and the curd will leave a definite line, without running. Remove the curd from the heat.
This is optional: spoon the curd through a fine mesh sieve into a bowl or large measuring cup. The sieve will catch all the eggy bits so you have smooth, silky curd.
Spoon the curd into a 1 cup jar and allow to cool to room temperature. Place a lid on the jar and store the curd in the fridge for about 5 days, or freeze for up to two months.
1 ½ cup sugar
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
4 large eggs, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1-teaspoon kosher salt
2 teaspoons pure vanilla
Heat the oven to 350°F and arrange a rack in the middle. Line the cake or muffin tin with parchment paper.
Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in colour and fluffy, about 3 minutes.
Add eggs one at a time, letting the first completely incorporate before adding the second.
Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside.
Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in 1/2 of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated.
Fill the cake or muffin tins half full with batter.
Make a deep well in the batter. Careful not to touch down to the bottom.
Fill two heaping tablespoons of lemon curd into the well.
Take the remaining batter and careful place on top and smooth over the curd. Fill the tin right up to the top with batter.
Place into the preheated oven. Bake for 25 to 35 minutes in the muffin tins or 40 to 45 minutes in a cake tin, or until a cake tester comes out clean.
Cool and then sprinkle powdered sugar over top.