layered lemon cake with lemon curd

How To Make layered lemon cake with lemon curd

• 1

  For cake: Preheat oven to 325 Butter two 8 inch cake pans with 2 inch high sides. Line bottom of pans with parchment paper.
• 2

  Beat butter and sugar in medium bowl till well blended.
• 3

  Add eggs 1 at a time beating well after each addition.
• 4

  Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each.
• 5

  Divide batter between 2 prepared pans.
• 6

  Bake until cakes begin to pull away from sides of pan and tester inserted into center of cake comes out clean. About 28 minutes.
• 7

  Cool cakes on rack 2 minutes. Turn cakes out on rack and cool comepletely. Peel off parchment.
• 8

  FOR LEMON CURD: Whisk eggs and sugar in top of double boiler to blend.
• 9

  Add lemon juice, butter and peel.
• 10

  Set pan over simmering water (do not allow bottom of pan to tauch water). Whisk until mixture thickens to pudding consistency and thermometer registers 165 about 4 minutes.
• 11

  Remove from water; cool. Press plastic wrap directly on surface of curd chill until cold.
• 12

  Place 1 cake layer on platter. Spread lemon curd evenly over. Top with second layer. Place decorative stencil or doily atop cake. Sprinkle heavily with powdered sugar. Carefully remove doily.
• 13

  Serve cake with whipped cream if desired
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