Lemon Curd Filled Cake by @Donna_Fasano

It’s February and we’ve been experiencing a lot of gray, rainy, winter days. Whenever I need a sunny pick-me-up, I bake something lemony. This Lemon Curd Filled Cake is just delicious. Lemon is used three ways: to flavor the cake, the filling, and the icing. And the curd is so easy because it’s store-bought (see notes for more information). It would make a great Super Bowl Party dessert. And if your Valentine loves lemon, this would make a wonderful “I love you!” surprise.

Lemon Curd Filled Cake

Ingredients for the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup butter, melted
• 3 large eggs
• 1 cup buttermilk*
• 2 tablespoon lemon rind, finely minced**
• 3 tablespoon lemon juice

Directions:

1. Pre-heat oven 350° F. Prepare 2 eight-inch round banking pans by spraying with cooking spray. Line bottoms with circles of waxed paper (optional).
2. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir to combine well.
3. Add remaining ingredients and stir until all ingredients are incorporated.
4. Divide the batter between the 2 pans and bake 30-35 minutes, or until wooden toothpick comes out clean.
5. Let cool in pans for 10 minutes, then turn out cakes onto wire rack to cool completely.

Lemon Curd Filling

Ingredients:

• 1 small jar lemon curd (about 10 to 12 ounces)***

1. Place one cake layer on the plate upside down and spread the entire jar of curd on the flat side just to the edges.
2. Top with second cake and frost the cake with Lemon Icing.

Lemon Icing

Ingredients:

• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 1 tablespoon lemon rind, finely minced**
• 2 – 2 1/2 cups powdered sugar, sifted

Directions:

1. In a medium-sized bowl, add lemon juice and rind to the melted butter. Stir to combine.
2. Add 2 cups powdered sugar and stir to combine. Add more sugar until desired consistency is reached.

Notes:

I like a thinner icing so I can smear it over the top and let the icing drip down the sides of the cake. See picture.

* If you don’t have buttermilk on hand, you can create sour milk by adding 1 tablespoon of lemon juice (or vinegar) to a measuring cup and top off with milk to reach the 1 cup needed. Let sit for several minutes to curdle.

**I use a microplane/zester to remove the yellow part only of the lemon. The white pith can be bitter.

***Most grocery stores sell lemon curd in the jelly/jam section. Look on the top shelf, near the specialty jellies. Amazon also sells lemon curd. Or you can make your own.

This February, I’m offering SECOND CHANCE VALENTINE on sale for just 99¢. This book is part of my Ocean City Boardwalk Series.

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