Lemon Curd Cake Packed with Zesty Citrus Flavor and Creamy Icing
Soft and sweet cake with layers of tangy lemon curd plus silky buttercream. Get a burst of lemon in every mouthful.
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Cooking tools:
- Stand mixer
- Food processor
- Piping bag
- Microplane
- Fine-mesh sieve
- Sifter
- Cooling rack
- Cake pan
- Cake turntable
- Oven
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Toothpick
- Measuring cup
- Measuring spoon
Ingredients
- 170 grams unsalted butter, sliced into 12 pieces, soft but not runny
- 1 teaspoon regular table salt
- 4 teaspoons baking powder
- 260 grams sifted cake flour, like Softasilk
- 2 teaspoons vanilla extract
- 6 large egg whites, at room temp
- 60 millilitres fresh lemon juice, no seeds or pulp
- 180 millilitres whole milk, let it lose the chill first
- 390 grams white sugar, keep some aside
- Zest from 2 lemons, just the yellow bit
- 480 millilitres lemon curd, either homemade or store-bought
- 226 grams unsalted butter, softened up
- 113 grams full-fat cream cheese, bring to room temp
- 480 grams powdered sugar
- 1/8 teaspoon table salt
- 30 millilitres heavy cream, add more or less for texture
- 30 millilitres lemon juice, freshly squeezed
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