lemon curd cake
Indulge in a lemony delight with Lisi's Kitchen's lemon curd cake. Perfect for spring, this moist, luscious cake served with raspberries and cream is both easy and worth the effort.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lisiskitchen.com.
Cooking tools:
- Stand mixer
- Double boiler
- Fine-mesh sieve
- Sifter
- Microplane
- Springform pan
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Cake tester
- Airtight container
Ingredients
- 4 large egg yolks
- 2 large eggs
- 1 & 1/4 cups sugar
- 1/2 cup plus 3 tablespoons fresh squeezed lemon juice
- 2 cups sifted cake flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoons (half stick) unsalted butter, softened
- 2 teaspoons finely chopped lemon zest (yellow only)
- 6 large egg whites
- 1 tablespoon confectioners’ sugar
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