Lemon Cake With Creamy Filling Recipe

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Ingredients

Lemon Curd:
5 egg yolks
1 cup granulated sugar
4 lemons (1/3 cup lemon juice, zested
1/2 cup butter, cold

Cake:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup butter, at room temperature
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tablespoon baking powder
1/2 teaspoon salt

Filling:
4 oz butter
4 oz cream cheese
2 cups confectioners' sugar
2 Tablespoons lemon curd

Topping:
1/2 cup vanilla cookie wafers crushed
1/2 cup confectioners' sugar
1/4 cup butter, cold
1 teaspoon pure vanilla extract

Directions

As this cake filling actually only calls for 2 tablespoons of lemon curd, and the cake recipe calls for 5 egg whites, we give you this curd recipe as well that you can make to use up the yolks and a couple options of assembling the cake.

Curd:

Whisk the egg yolks and sugar together either in the top of a double boiler or a heatproof large heatproof bowl immersed in a saucepan filled with one inch of water.

Add 1/3 cup of lemon juice and the zest from the 4 lemons and continue to stir, using a silicone spatula, cooking about 8-10 minutes until the mixture thickens slightly.

Remove from the heat and add the butter one tablespoon at a time, stirring each until it is melted and smooth.

Once all the butter has been added pour the lemon curd into a bowl, cover and refrigerated until thickened and cooled for about 2 hours.

If there is any extra the curd will keep about 2 weeks refrigerated.

Cake:

Preheat oven to 350F.

Cut parchment paper circles to fit two 9 inch cake pans and lightly grease the papers with butter. Set aside.

In small bowl using an electric mixer on low, mix the egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

In a large mixing bowl, using an electric mixer, beat butter and sugar until creamy, about 2-3 minutes.

Add in dry ingredients and mix until combined.

Slowly bet in the egg white mixture. Beat in remaining buttermilk.

Pour evenly into the prepared cake pans and place in the preheated oven on the middle rack.

Bake for about 25-28 minutes, or until toothpick inserted in the center of the cake comes out clean.

Remove and cool in cake pans 5 minutes.

Invert onto a wire rack and cool completely before frosting.

Filling:

In a mixing bowl, use an electric mixer on medium speed to beat the butter, cream cheese, confectioners' sugar and 2 tablespoons of lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.

Topping:

In a small bowl, use your hands to mix topping ingredients until crumbly. Just rub the topping mixture between your hands until it is a good texture. Set aside.

In this photo, we do not show the extra curd going onto the cake. You have the option to use for extra flavor, or you can assemble the cake as shown in the photo.

Assembly:

Lay first layer of cake on a cake plate. Add 1/2 cup dry cake topping. Frost middle layer with all but 1/2 cup of cream cheese filling.

Top with second layer of cake. Spread remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.

If you want to use up all the curd, just spoon a layer between the cakes and a layer on top of the cake before your put the filling and topping.

Notes