Cake, lemon, whipped cream.............all things I love. Ok, if you know me, you already know that there isn't much I don't love! Ever since I made my sister Karrie's lemon bars, I have been fascinated with lemon curd. Check out her great lemon bars:
I'm the cute one holding the Raggedy Ann doll, Karrie is in the middle, and little Tonette is the baby.
Here are the ingredients for the cake:
2 sticks butter
1 3/4 cup sugar
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
3 cups flour
1 1/2 cups whole milk or cream
Cream together the butter and sugar. Add the eggs, vanilla, salt and baking powder. Add the flour, one cup at a time, alternating with the milk.
Divide the cake batter in 4-5 separate cake pans. They will be little layers, but that is ok because this cake is like a pound cake. You will need many layers of lemon curd to get the right balance.
Bake each layer at 350 degrees for 10-15 minutes or until a toothpick comes out clean. Let the layers cool.
To make whipped cream, add 2 cups of heavy cream with 1/2 cup powdered sugar. Whip in the mixer. Taste - add more sugar if you want it more sweet.
Ingredients for the lemon curd:
4 eggs
1 1/2 cup sugar
2/3 cup lemon juice
1/4 cup flour
Pinch salt
1 teaspoon baking powder
3 tablespoons lemon zest
Make sure you get the juice from fresh lemons
Mix all ingredients together and cook until slightly boiling. Whisk constantly. Remove from heat and let it cool.
When the cake layers and lemon curd are cool, it is time to assemble the cake.
When I made this cake I only did three layers. I've updated the recipe
to add more layers so that there is more lemon curd! YUMMY!
At this point it is time to put the final layer on: whipped cream!
This cake is really great! Enjoy!
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