|Layered Lemon Curd Cake|
For the Lemon Curd:
6 Lemons, Zested
2 Sticks of Butter, Room Temperature
10 Extra-Large Egg Yolks
1C Lemon Juice, Strained
For the Lemon Simple Syrup:
1 Lemon, Zested
For the Cake:
4 Sticks of Butter, Room temperature
6 Large Eggs
4 ½C AP Flour
1 ½T Baking Powder
1 ½C Heavy Cream
1 ½T Vanilla
1t Lemon Extract
For the Cream Cheese Frosting:
2 Blocks of Cream Cheese, Softened
1 Stick of Butter, Softened
2C Powdered Sugar, Sifted
1. To make the lemon curd, zest 6 lemons and place the zest into a blender or food processor along with the sugar. Blend these together until you have a lemon sugar mixture. Put this sugar mixture into a mixing bowl and beat in the butter until it is light and fluffy. While still beating, mix in one egg at time a time, and then slowly drizzle in the lemon juice and salt. Once incorporated, pour this mixture into a deep sauté pan and cook on low heat for about 20 minutes until it thickens (it should thicken at 170 degrees), while also making sure that you constantly whisk, so that the eggs don't curdle. Once cooked, let the mixture completely cool in the refrigerator before you use it on the cake, preferably overnight.
2. To make the lemon simple syrup, constantly whisk the sugar, water, and lemon zest in a pot and bring it a to a boil, then down to a simmer for about 5 minutes. Let this syrup cool in the refrigerator completely before using it on the cake, preferably overnight.
3. To make the cake, preheat the oven to 325 and line three 10-inch round cake pans with parchment paper and spray with Pam, and set aside. In a mixing bowl, beat together the butter and sugar until light and fluffy, about 5-6 minutes. Next, add the eggs one at a time and beat until creamy, while also scraping down the sides. In a separate bowl, sift together the flour, baking powder, and salt. In another small bowl, mix together the heavy cream, vanilla, and lemon extract. With the mixer on low speed, alternate the flour mixture and cream mixture into the butter (make sure you begin and end with the flour mixture). Beat until just combined. Pour the batter evenly into the prepared cake pans and bake for 40-45 minutes or until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes on a cooling rack before you remove them. Then take them out of the pans and let them cool on the cooling rack for another 1-2 hours before you cut (or the cake will crumble). Next, lightly trim off the tops, bottoms, and sides of the cakes. Then, thinly slice each cake into 2 thinner slices of cake (you should now have 6 thin slices of cake).
4. To make the frosting, beat together the cream cheese and butter. Next, slowly add in the sifted powdered sugar and finally the vanilla. Beat until light and fluffy. Set aside for assembly.
5. Now, start layering the cake. Place one slice of cake on your cake stand and brush on some of the lemon simple syrup. Next, spread on about ½C of the lemon curd, and then repeat with cake, syrup, and curd until there are no remaining components. Finally, spread the cream cheese frosting all over the cake until a thick layer surrounds it.
6. Place the cake in the refrigerator and let it firm up for about 2-3 hours (this will help for slicing). Once the cake has cooled, slice the cake into 12 slices (very big, but amazing) and let your slice of cake come to room temperature for about 30 minutes. The cake tastes better at room temperature, but make sure to refrigerate your cake for storage.
7. Serve & enjoy!