Friday, June 5, 2020

Lemon Curd Layer Cake with Raspberry Buttercream

Spices in My DNA





Ingredients



For the cake




  • ii three/four
    cup
    all purpose flour


  • 2
    teaspoons
    baking pulverisation


  • ane
    teaspoon
    baking soda


  • ane
    teaspoon
    salt


  • three
    large eggs


  • ane
    loving cup
    granulated carbohydrate


  • one
    cup
    calorie-free dark-brown carbohydrate, loosely packed


  • one/ii
    loving cup
    unsalted butter, melted too cooled


  • ane/ii
    cup
    vegetable oil


  • ane
    tablespoon
    vanilla extract


  • zest of two lemons


  • 1
    loving cup
    sour cream


  • one
    loving cup
    whole milk


  • raspberries for decorating the cake


  • edible flowers for decorating the cake (optional)




For the lemon curd




  • zest of iii lemons


  • juice of iv lemons


  • ane/ii
    cup
    unsalted butter


  • 4
    big eggs


  • 1 i/2
    cups
    granulated saccharide


  • pinch of salt




For the candied lemon slices




  • one
    lemon
    real thinly sliced (1/eight'' slices)


  • i
    cup
    H2O


  • ane
    cup
    carbohydrate




For the raspberry buttercream




  • 1
    cup
    unsalted butter, softened to room temperature


  • 2
    cups
    fresh raspberries


  • 4 1/ii
    cups
    powdered sugar


  • i/ii
    teaspoon
    vanilla extract


  • pinch of table salt





Instructions



cake




  1. Preheat oven to 350℉. Grease and flour iii 8'' cake pans as well as business the bottoms alongside parchment paper. Set aside.




  2. In a medium mixing bowl, combine the flour, baking pulverization, baking soda, as well as common salt. Whisk to combine and prepare aside. In a large mixing bowl, combine the eggs, granulated saccharide, in addition to chocolate-brown saccharide too whisk until smoothen. Add the butter, vegetable petroleum, vanilla, lemon zest, sour cream, together with milk and whisk until combined.




  3. Add the dry out ingredients to the wet as well as mix amongst a rubber spatula until only combined. Pour the batter evenly into the pans too polish out the tops amongst a spatula. Bake for 22-25 minutes or until a toothpick inserted comes out make clean. Let the cakes cool for 10 minutes, and then remove them from the pans as well as permit cool the remainder of the way on a cooling rack.






lemon curd




  1. In a medium saucepan, melt the butter over medium oestrus. In a medium bowl, whisk together the lemon zest, lemon juice, eggs, table salt, as well as saccharide. Pour a niggling bit of the melted butter gradually into the egg mixture, really tardily, whisking thoroughly after each addition. (This is to "temper" or take the mixture to temperature gradually, so that the eggs don't scramble!) 




  2. Once butter is fully incorporated, add together mixture dorsum into the saucepan. Cook over depression rut until thickened, x-12 minutes, stirring constantly. Be patient, it thickens up inward the concluding few minutes. Be sure non to permit the mixture boil. Remove from the heat and let cool completely. Can be refrigerated for upward to 2 weeks inwards an airtight container.






candied lemon slices (optional)




  1. Bring a pot of water to a boil. Add lemon slices together with boil for i infinitesimal. Quickly take them in addition to home them into an ice bathroom to terminate the cooking procedure.




  2. Combine sugar too H2O in a medium saucepan. Bring to a boil, cut heat, and simmer until sugar is dissolved, almost three minutes. Add the lemon slices in one layer too simmer until transparent, well-nigh 45 minutes. Using a slotted spoon, letting excess syrup drip off, transfer the oranges slices to a wire rack to cool completely.






raspberry buttercream




  1. Place raspberries inward a nutrient processor or blender together with purée until smooth. Strain mixture through a fine network strainer into a bowl. You may demand to assistance force it through alongside a spatula or spoon. This should give y'all nigh iv i/two tablespoons of raspberry juice. Set aside.




  2. Add the softened butter to the bowl of a stand mixer in addition to whip on medium high for ii-three minutes until light and fluffy. Reduce speed to depression and gradually add the powdered saccharide until combined. Add the vanilla, a pinch of table salt, and half of the raspberry juice and increase speed to medium-high and whip for 2-3 minutes. Add the remaining raspberry juice as well as whip for some other i-ii minutes or until super fluffy.






To assemble the cake




  1. To gather the cake, place 1 layer on a plate or the cooling rack (merely and so yous don't mess upwardly the plate y'all are serving on, or the cake stand up!), in addition to spread amongst a layer of lemon curd, leaving iii/iv'' close to on the edges. Top alongside a blob of raspberry buttercream inward the eye and shine it out into a circle (this volition aid keep the cake layers from moving all over the place because the lemon curd is super slippery!) Top alongside another cake layer too spread meridian amongst lemon curd and frosting once more. (You will have lots of leftover lemon curd!) Top amongst the 3rd layer too spread amongst a layer of raspberry buttercream, leaving a petty scrap left for the sides of the cake. Use the leftover frosting to "one-half" frost the sides, to make a "semi-naked" result. Use an first spatula or bench scraper to smoothen out the sides of the cake. Garnish cake amongst the candied lemon slices, raspberries, too flowers if desired. Serve!







Recipe Notes


*The lemon curd, candied lemon slices, as well as cake tin live made ahead of fourth dimension. The lemon curd tin be made a calendar week more or less ahead of time too kept in the fridge in an airtight container. The candied lemon slices tin can live made up to a week inward advance as well as left at room temperature. I wouldn't recommend making the cake more than than ii days inwards advance. It can be stored at room temperature covered inwards wax newspaper overnight, or if yous are making it more than than a 24-hour interval inwards advance, twine layers in plastic wrap and refrigerate.


*Extra lemon curd can be used on toast, in baked goods, eaten alongside berries in addition to whipped cream, or simply by the spoonful. 🙂 


*Candied lemon slices are completely optional, but they add together such a pretty bear upon!


*If yous want to go actually crazy together with brand even more stuff ahead of fourth dimension, the raspberry juice can live made up to 2 days ahead of time as well as kept inwards the fridge in an airtight container.





lemon curd adapted from Ina and candied lemon slices adapted from here.


Overhead shot of a pink cake decorated with candied lemon slices, flowers and raspberries



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