Find out the information you need about Lemon Cake With Lemon Curd And Cream Cheese Frosting in this article, all summarized clearly by us.

As I sat by the window, watching the golden rays of sunlight dance across the freshly bloomed lemon trees in my backyard, a profound craving washed over me—the insatiable desire for a lemony treat that would tantalize my taste buds. And so began my culinary adventure, a quest to create the perfect lemon cake, one that would burst with zesty sweetness and leave an unforgettable mark on my soul.

Lemon Cake With Lemon Curd And Cream Cheese Frosting

Lemon Cake: A Slice of Sunshine

A lemon cake is a culinary masterpiece that embodies the essence of summer. Its vibrant yellow hue, reminiscent of sun-kissed lemons, beckons taste buds with a promise of citrusy delight. Each bite is an explosion of sweet and tart flavors, balanced perfectly by a velvety cream cheese frosting that melts in the mouth. Whether enjoyed as a midday indulgence or a leisurely dessert, lemon cake offers a taste of sunshine, bringing a ray of joy to any occasion.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 1/2 cups buttermilk
• Zest of 6 lemons

Instructions:

1. Preheat oven and prepare cake pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs and buttermilk alternately: Add the eggs one at a time, beating well after each addition. Then, add the buttermilk alternately with the dry ingredients, beginning and ending with the dry ingredients.
5. Fold in lemon zest: Stir in the lemon zest until well combined.
6. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lemon Curd Filling:

• 1 cup lemon juice
• 1 cup granulated sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cubed and chilled
• 2 large eggs
• 2 large egg yolks

Instructions:

1. Cook lemon curd: In a medium saucepan, whisk together the lemon juice, sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly.
2. Temper eggs: In a small bowl, whisk together the eggs and egg yolks. Gradually whisk about 1/2 cup of the hot lemon curd mixture into the egg mixture, then pour the egg mixture back into the saucepan.
3. Cook over low heat: Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in the butter until melted.
4. Strain: Pour the lemon curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap and refrigerate for at least 4 hours, or overnight.

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups confectioners’ sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions:

1. Beat cream cheese and butter: In a large bowl, beat together the cream cheese and butter until smooth and fluffy.
2. Add sugar and sour cream alternately: Add the confectioners’ sugar alternately with the sour cream, beginning and ending with the sugar.
3. Beat until light and fluffy: Beat until light and fluffy, about 2-3 minutes. Stir in the vanilla extract.

Assembling the Cake:

1. Level the cake: Use a serrated knife to level the top of the cooled cake.
2. Spread lemon curd: Spread the lemon curd over the top of the cake.
3. Frost the cake: Frost the cake with the cream cheese frosting.
4. Refrigerate: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to blend.

FAQs:

Q: Can I use a different type of citrus zest besides lemon?
A: Yes, you can use orange, lime, or grapefruit zest for a variation in flavor.

Q: How can I make the cake gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend.

Q: Can I store the cake at room temperature?
A: Yes, but only for up to 2 days. For longer storage, refrigerate the cake

Lemon Cake With Lemon Curd And Cream Cheese Frosting

Image: www.pinterest.com

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