Lemon Cake

Lemon Cake with Lemon curd filling

Written by Aini Amin on November 16, 2018 in Cakes and bakes, Desserts

Lemon Cake with Lemon curd filling Recipe

A delicious and refreshing lemon cake with lemon curd filling decorated with Swiss meringue Buttercream.

Serving : 6

Ingredients

For Sponge

Unsalted Butter 150 g
Caster Sugar 150 g
Whole eggs 3
Plain flour 150 g
Baking powder 10 g
Zest of 1 lemon

For lemon curd

Zest and juice of 1 lemon
Golden caster sugar 55 g
Eggs small 2
Butter 40 g

For lemon sugar syrup

Water 1/2 cup
Sugar 1/2 cup
Lemon juice 2 tbsp
Lemon zest of half lemon

Swiss meringue buttercream recipe

Directions,

Lemon Cake — Preheat your oven at 170 C.Grease and line a 6 inch deep pan with baking paper.

Lemon Cake — 2. Sift flour and baking powder 7-8 times.

Lemon Cake — 3. Place sugar and butter in a bowl.

Lemon Cake — 4. Beat it until pale and fluffy.

Lemon Cake — 5. Add in eggs 1 by 1 and keep beating until mix.

Lemon Cake — 6. Add in lemon zest and keep beating.

Lemon Cake — 7. Add in flour in 2-3 batches.

Lemon Cake — 8. Beat until mix nicely. Do not over mix.

Lemon Cake — Pour into prepared pan. Bake at 170 C for 40-45 minutes.

Lemon Cake — When baked, take it out from oven and let it cool.

For Lemon Sugar Syrup

Lemon Cake — For lemon sugar syrup
Add all above lemon sugar syrup ingredients in a glass jug or cup. Microwave on high for 1-2 minutes.

Lemon Cake — Let the lemon sugar syrup cool nicely.

For Lemon Curd

Lemon curd — In a bowl whisk together eggs, golden caster sugar and zest and juice of lemon, from above lemon curd ingredients.

lemon curd — Add in butter 40 g , whisk and cook on a bain-marie.

Lemon Cake — Keep whisking until thick for 15-20 minutes almost

lemon curd — Sieve it through a fine strainer.

Lemon Cake — Cover with cling film and let it cool.

Now for layering

Lemon Cake — Cut the sponge in 2. Brush lemon sugar syrup on it.
Place a thin layer of swiss meringue butter cream on it. Pipe buttercream on the edges.

Lemon Cake — Fill in lemon curd in it.

Lemon Cake — Cover with 2nd layer of cake. Brush it with sugar syrup. Keep it in fridge for 10-15 minutes.

Lemon Cake — Place a dollop of buttercream on it.

Lemon Cake — Cover the cake with buttercream.

Lemon Cake — In remaining buttercream I added 2 tbsp icing sugar and whisk it. Then using fall colours, yellow and shades of orange I pipe different flowers on small wax papers then freeze them for 10-15 minutes.

Buttercream flowers

Lemon Cake — I also piped some flowers on top of cake. Then arrange frozen flowers on it. Pipe green leaves also.

Lemon Cake

Lemon Cake

Lemon Cake

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