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.

Second Chance Valentine

 

Sour Cream Fudge Cake

This cake is rich, moist, and chocolaty. I recently baked this Sour Cream Fudge Cake for a special occasion, filling it with Nutella and frosting it with vanilla butter cream icing. Everyone loved it! Give it a try.

Sour Cream Fudge Cake

Ingredients

Sour Cream Fudge Cake

For the cake:

  • 1 2/3 cups all purpose flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla

For the filling:

  • 1/2 cup Nutella

For the butter cream frosting:

  • 1 stick butter
  • 3 cups confectioner sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla

Instructions

  1. Heat oven to 350°. Spray two 8 or 9 inch round pans with cooking spray.
  2. In a large bowl, beat together the flour, sugar, cocoa, baking soda, salt, sour cream, milk, oil, eggs, and vanilla until combined, scraping the bowl occasionally, about 3 minute. Pour evenly into pans.
  3. Bake until wooden pick inserted into center comes out clean, about 28 to 32 min. Allow to rest for 15 minutes. Remove from pans and place on wire rack. Cool completely! If you don’t let the cake cool before assembling it, the Nutella will melt and you’ll have a mess on your hands.
  4. For the frosting: Beat the butter with electric mixing until fluffy. Add confectioner sugar, sour cream, and vanilla, and beat until combined, fluffy, and of spreading consistency.
  5. Place one cake layer on a plate. Spread Nutella over it. Top with second layer, and then cover sides and top with butter cream frosting.

*  *  *

This month, I am offering my book HER FAKE ROMANCE for just 99¢ for Kindle readers—a $3 savings off the regular price! Julia, the protagonist in the book, is a caterer and this Sour Cream Fudge Cake is something she might bake. Here are a few reviews for the book:

“I loved the emotional build-up with just the right amount of sexual tension.” ~Kindle Reader

“…strong characters, heated passion.” ~Romantic Times

“The author’s style was pure delight, fun and funky. Modern and very entertaining. I never would have thought that a fake romance could be so funny and emotional at the same time. HJ Top Pick!”  ~HarlequinJunkie.com

About the book:

“Mom, get a life!”

Her teenage daughter’s words are daunting. True, struggling single mom Julia Jones hasn’t had a date in over a decade, but she could still catch a man–if she needed to! So Julia, who claims not to want a husband, finds herself entangled in a fake romance.

Ryan Shane is tall, dark, and devastatingly handsome. And he just so happens to need a no-strings date himself. Their plan is perfectly thought out. Until a conveniently staged good-night kiss turns into very inconvenient passion…

This book contains bonus material that includes several delicious recipes! Grab this deal in the Kindle Store.

Happy Eating and Happy Reading!