Lemon Cake with Lemon Curd and Cream
The combination of lemon cake with lemon curd and cream is something to die for!
The idea of preparing a lemon cake is adapted from Food buzz while the lemon curd has been on my to do list for a long time and the cream is of course to give a balance to the extremely citrussy flavor in the cake and the L.Curd.
I got slightly lazy and impatient on the course of preparing this and it has reflected in the way the cream and the icing looks. And of course I have learnt a lot of lessons that should be taken care of while preparing lemon curd and storing it.
For the lemon curd I followed the recipe from Joy of Baking. I did not follow the recipe thoroughly and so I got to learn that the lemon curd has to be strained as soon as it is taken off heat . This is to get rid of any lumps, as well as to strain the zest of lemon which otherwise will increase the sourness of the lemon curd and gives a slight bitter taste as it sits, and it is also easy to pipe the lemon curd when there is no zest in it which is likely to get stuck in the nozzle…….Here is my slightly bad looking yet very tasty lemony cake.
Ingredients for the lemon cake
Flour – 2 cup (200 gms)
Eggs – 2
Baking powder – ½ tsp
Caster sugar – 2 cup
Vegetable oil – 1 cup
Vanilla Extract – ¾ tsp
Juice of 1 ½ lemon
Zest of one lemon
Method to prepare the cake
Preheat the oven at 180 C. Prepare a pan: butter the pan and dust it with flour. Tap out excess flour.
Sift together the flour and baking powder thrice. In a mixing bowl, place beat the eggs one at a time. Add the caster sugar in 3 to 4 steps at speed 1 and then beat the mix at high speed for about 4 minutes till it doubles in volume. Add the vanilla extract and mix well. Pour the oil little by little while still mixing.
Stir in the flour 2 tablespoons at a time and mix it with a wooden spatula. When half of the flour is used up add the flour, followed by a teaspoon of lemon juice. Repeat the process till the flour and lemon juice is over. Stir in the zest of lemon. Pour the batter into the prepared pan and bake at 180C for 25 – 30 minutes or till a toothpick/ skewer comes out clean.
Let the cake cool completely.
Ingredients for Lemon Curd
Egg – 1
Juice of one lemon
Zest of one lemon
Caster sugar – 50 gms
Butter – 1 tbsp
Place the egg in a pan and lightly beat it with a fork. Pour the lemon juice and add sugar. Mix well.
Prepare a double boiler (A pan with ½ to ¾ boiling water – once the water has started boiling turn to low heat).
Place the pan with the egg mix in the double boiler and mix well. When the egg mix begins to form the consistency of custard, add the zest of a lemon. Continue stirring till the mix gains a thick consistency (about 6-9 minutes). Strain it immediately and add the butter and mix well till the butter is melted. Let it cool completely. Place a cling film or plastic wrap on top of the lemon curd to prevent the formation of a thick layer. Place it in the refrigerator till use.
Whipped Cream – 1 cup
Assembling the cake
Cut the cake into two. Spread the lemon curd, followed by cream. Place the other piece of cake and smother it with lemon curd as seen in the second picture. Spread the whipping cream in the cake evenly. Place few about 3-4 tablespoons of lemon curd in the icing tube (use a nozzle of your choice) and pipe out a preferred design. Place few cherries on top for a color contrast. Serve immediate or chill it and serve. I like the chilled one. Enjoy!!
the recipe goes to Sinful Delights by Vardhini