Lemon Curd Cake Recipe

Name: Lemon Curd Cake
Prep time: 55 min
Cook time: 45 min
Total time: 100 min
Yield: 8
Cuisine: Korean
Ingredients: Lemon curd; 150g Water; 120g Lemon juice; 90g Sugar; 35g Corn starch; 30g Unsalted butter; 35g Egg yolk; Lemon cake sheet; 170g Warm milk + 8g Lemon juice; 75g Unsalted butter; 100g Sugar; 75g Egg; 1/2ts Vanilla extract; 190g Cake flour; 1g Salt; 4g Baking soda + 8g Lemon juice; Lemon zest; Whipped cream (100g whipping cream + 10g sugar)

Cooking TreePublished: 2022-10-11 Updated: 2022-10-0501.9K views

Cooking Tree is serving you a delectable recipe for Lemon Curd Cake, and we’ll show you how to prepare it from scratch.

I made a lemon curd cake topped with fresh lemon curd cream~
I used lemon zest for the sheet and baked it a little softer than a pound cake~

I made a generous amount of lemon curd, mixed half of it with fresh cream and sandwiched it on the cake, and decorated half with plenty of it on top of the cake.

After cooling the lemon curd sufficiently in the refrigerator, be sure to filter it through a sieve to obtain a soft and smooth cream.

I applied a thin layer of cream on the side and iced it so that the sheet could be seen.
It has an organic feel. It’s full of fresh feeling, so I think it’s good to eat it when you need a change of mood~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon Curd Cake

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Rating: 5.0/5
( 95 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Lemon curd

150g Water

120g Lemon juice

90g Sugar

35g Corn starch

30g Unsalted butter

35g Egg yolk

Lemon cake sheet

170g Warm milk + 8g Lemon juice

75g Unsalted butter

100g Sugar

75g Egg

1/2ts Vanilla extract

190g Cake flour

1g Salt

4g Baking soda + 8g Lemon juice

Lemon zest

Whipped cream (100g whipping cream + 10g sugar)

Instructions

Put water, lemon juice, sugar, and cornstarch in a saucepan, mix, and heat over low heat, stirring until thickened.

Add unsalted butter and mix, add egg yolk and mix, cover with plastic wrap and cool.

Prepare by mixing lemon juice with warm milk.

Soften unsalted butter, add sugar and mix, then add eggs in 2 batches, mix, add vanilla extract and mix.

Sift the soft flour and salt, mix, add (3) and mix, then add the mixture of baking soda + lemon juice and lemon zest and mix.

Pour into a mold and bake in an oven preheated to 170 degrees for 45 minutes, then cool, cut off the top and bottom, and cut into 2 pieces.

Put half of the lemon curd in a piping bag and put the other half in the whipped cream and mix to make cream.

Apply cream on one sheet, put the other sheet on top, apply a thin layer of cream on the side, and arrange the top side flat.

Squeeze lemon curd on the cake and garnish with apple mint, lemon zest and powdered sugar.

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