Lemon Scented Cake with Lemon Curd Filling
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: makes 1 - 9" cake
 
To adjust for the high altitude I added about ⅓ cup extra buttermilk, look at the texture of the batter when adding, it should be slightly runny when you lift your spatula out of the batter. It shouldn't gloop back down into the bowl but run off. Also bake at 310˚.
Ingredients
  • FOR THE CAKE
  • 5 egg whites, room temperature
  • ¾ cup buttermilk, room temperature
  • 2 lemons, zested
  • ¾ cup unsalted butter, softened
  • 1¾ cup granulated sugar
  • 2½ cup cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
    FOR THE LEMON CURD FILLING
  • ½ cup butter, cut up
  • 1 tablespoon freshly grated lemon zest
  • ½ cup fresh lemon juice (do NOT use the bottled stuff!!!)
  • 1½ cups granulated sugar
  • 5 whole eggs, lightly beaten
    FOR THE SWISS MERENGUE BUTTERCREAM
  • 5 egg whites, room temperature
  • 1 cup granulated sugar
  • 1 cup butter, room temperature
  • 1 tablespoon vanilla extract
Preparation Instructions
  1. TO MAKE THE CAKE
  2. Preheat the oven to 350˚ (unless at high altitude, see notes above). Butter and place a circle of parchment paper in two 9" cake pans (to make the cake pictured I doubled this recipe and used 3 - 8" pans and two 6") set aside.
  3. In a medium mixing bowl combine the egg whites, ¼ cup of the buttermilk and the lemon zest, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3-4 minutes.
  5. In another medium mixing bowl, combine the flour, baking powder and salt.
  6. Alternating between the flour mixture in 3 additions and the buttermilk in 2, add to the butter. Let each addition mix in a little before adding more.
  7. Add the egg white mixture.
  8. Divide between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
    TO MAKE THE LEMON CURD
  9. In a medium saucepan over medium heat, melt the butter.
  10. Once the butter has melted, all the lemon zest, juice and sugar. Cook and stir until the sugar is completely dissolved. Remove from heat.
  11. Whisking constantly, slowly add the beaten eggs.
  12. Return to heat and cook until thick and bubbly, about 10-15 minutes.
  13. Cool to room temperature and store covered in the fridge.
    TO MAKE THE BUTTERCREAM
  14. Place the egg whites and sugar in a heatproof bowl (I always use my kitchenaid bowl) and place over a pot of boiling water, whisk until the sugar has melted, you can test this by rubbing a little of the mixture between your fingers, if it feels smooth you're good to go.
  15. Then place the bowl on your mixer and fit with the whisk attachment and beat at high speed for about 10 minutes or until you have a nice merengue and it is cooled to room temperature.
  16. Once the merengue is cooled, put the mixer on low and add the butter little bits at a time.
  17. Once all the butter has been added, switch to the paddle attachment and beat on medium high until the buttercream becomes smooth and creamy, then add the vanilla extract.
    TO ASSEMBLE THE CAKE
  18. Place the bottom cake layer on a cake board or serving tray, put a thin layer of buttercream over the top, then pipe an edge around the outside of the cake to make a well to keep the lemon curd from oozing out.
  19. Fill the well with lemon curd and then top with the second cake layer.
  20. Cover the whole cake with a thin layer of buttercream and then pop the whole thing in the freezer for about 10 minutes.
  21. After 10 minutes remove from the freezer and proceed to finish icing the cake.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/05/lemon-scented-cake-with-lemon-curd-filling/