Lemon Cake with Creamy Filling and Lemon Curd
yield: 10-12 BARS
prep time: 3 HOURS
cook time: 25 MINUTES
INGREDIENTS:
FOR THE CAKE:
FOR THE FILLING:
FOR THE TOPPING:
DIRECTIONS:
source:http://www.shugarysweets.com
yield: 10-12 BARS
prep time: 3 HOURS
cook time: 25 MINUTES
INGREDIENTS:
FOR THE CAKE:
- 5 egg whites, room temperature
- 3/4 cup buttermilk
- 2 lemons, zested
- 3/4 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
FOR THE FILLING:
- 4oz unsalted butter
- 4 oz cream cheese
- 2 cup powdered sugar
- 1 cup plus 2 Tbsp [lemon curd|http://www.shugarysweets.com/2013/02/easy-homemade-lemon-curd], divided
FOR THE TOPPING:
- 1/2 cup all purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, cold
- 1 tsp vanilla extract
DIRECTIONS:
- To prepare cake, grease and flour two 9inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
- In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.
- Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
- For the filling, beat butter, cream cheese, powdered sugar and 2 Tbsp lemon curd in a mixing bowl for 3-5 minutes, until fluffy. Set aside.
- In a small bowl, mix topping ingredients until crumbly. It's easiest to use your hands and just crumble the butter with flour and sugar until pea size. Set aside.
- To assemble cake. Lay first layer of cake on a cake stand. Top with all but 1/2 cup of cream cheese filling. Add 1/2 cup lemon curd and 1/2 cup dry cake topping. Top with second layer of cake. Spread remaining 1/2 cup lemon curd on top and remaining 1/2 cup cream cheese filling. Sprinkle the crumb topping over the entire top of the cake. Refrigerate at least two hours.
- Serve and enjoy!
source:http://www.shugarysweets.com