Lemon Curd Cake
This recipe makes approximately 12-15 servings
I'm a real lemon girl, and if there's anything better than sweet and sour yellow fruits, it's putting them in a really soft and spongy cake. And boy, if this juicy lemon cake isn't exactly that. Serve the cake as is, with a splash of Lemon Curd, a dollop of whipped cream or a scoop of vanilla ice cream. And perhaps with some crushed Easter eggs sprinkled on top as an extra garnish, as it fits perfectly with the yellow chickens and the season of daffodils.
And remember, if you can't be bothered to make your own Lemon Curd... you can buy it and we won't tell anyone, the cake is still homemade and it will definitely be as good as mine was. The portion of Lemon Curd I make fits this cake, so 2/3 goes on the cake and 1/3 is saved for serving.
However, I would never dream of making such a small portion.. Under Lemon Curd under “Creams and things” there is a recipe that is twice as big, and most of the time I make 3-4 times the portion, because I think it takes a little long, and since the Curd can easily be frozen, why not make a large portion so you always have on freezer for a spontaneous Lemon Curd cake for example
Lemon Curd Cake
Preperation: >30 minutes Cooking time: >30 minutes Total: >60 minutes
Ingredients
This recipe makes approximately. 12-15 servings
Lemon curd cake
120 g sugar
Finely grated zest from 1 large organic lemon
2 eggs M/L
1 dl milk
25 g skyr or neutral yogurt
100 g butter
20 g unflavored oil. I usually use sunflower oil
20 g vanilla sugar
160 g gluten-free flour. I use Red Finax in this recipe
50 g almond flour
8 g baking powder
5 g Xhantan gum
3 g salt
A little icing sugar to sprinkle over the cake at the end.
Lemon curd
1 dl lemon juice + zest from half to a whole organic lemon
2 eggs M/L
100 g sugar
50 g butter, diced + 15 g for assembly
Method
Lemon curd
This portion fits this cake, so 2/3 goes on the cake and 1/3 is saved for serving.
However, I would never dream of making such a small portion. Under Lemon Curd on this site you will find a recipe that is twice as big, and I usually make 3-4 times the portion, because I think it takes a bit long, and since the Curd can easily be frozen, why not make a large portion so that you always have it in the freezer for a spontaneous Lemon Curd cake, for example.
Finely grate the lemon zest and squeeze the lemon juice. In a saucepan, add the eggs, sugar, lemon zest and lemon juice. Heat the pan over a low heat, stirring regularly. Do this at low heat and not above 65 degrees, as you risk the egg whites turning into dull egg white lumps.
Chop the butter into cubes and refrigerate. When the mixture reaches 65 degrees, add the butter a little at a time and stir in. Keep a few cubes aka 15 grams back. Now the curd starts to thicken - yes, this is when it starts to look like a curd and not just a yellow mass. When the Curd reaches 80 degrees and it has thickened, turn off the heat and add the last cubes of butter. Whisk until they are absorbed into the curd. Strain the curd through a strainer and refrigerate it in a tightly sealed container. When it is cold, it is ready.
The Cake
Line the pan, mine measures 21x21 cm, with baking paper and preheat the oven to 180 degrees. Melt the butter and set it aside.
Grate the zest from the washed lemon. Mix the zest and sugar by rubbing the zest into the sugar to release the aromatic oils from the zest. Place the lemon zest and sugar in a mixing bowl and add the eggs. Whisk for about 5 minutes at high speed.
Switch to the k-spatula mixer or the one called Flexi Beater if you have a Kenwood like me. This is the one that looks like a dough scraper. Add the milk, skyr, melted butter, oil and vanilla sugar and mix together.
In another bowl, mix the remaining ingredients into a flour mixture. Add the flour mixture and mix the dough until smooth. Pour the batter into the mold.
Place dollops of Lemon Curd on your cake and make decorative swirls. Finally, sprinkle with a little icing sugar if desired. Bake the cake for approx. 25-35 min. Test with a knife in the center of the cake, don't let too much stick.
Let the cake cool in the pan for a few minutes before moving it to a wire rack. You need to wait a few minutes as the cake is a little loose in the crumb when it's very hot and thus risks breaking if you remove it from the mold too soon. But it's also important to move it from the pan to the wire rack, as too much condensation will form at the bottom of the cake pan, which risks going through the baking paper and into the cake. The cake is ready to serve when you are.
Tips and storage
〰️ For a naturally gluten-free cake, you can replace Red Finax with half wholemeal rice flour/half (sticky) rice flour.
〰️ I make my own almond flour by blending almonds finely. You can roast your almonds in a pan or oven before grinding them for a deeper almond flavor.
〰️ The cake keeps well in a tightly sealed container for 3-4 days.
Easter up your cake:
〰️ Sprinkle crushed chocolate Easter eggs (the ones with dragé on the outside) on the warm cake.
〰️ Add 50g marzipan eggs to the batter and also use marzipan Easter eggs for decoration.
〰️ Make a soft cream of 2 dl cream and 100g mascarpone, whip it into a foam with 45g icing sugar and pour it on top of the cake. Sprinkle with optional Easter decorations and maybe a small edible flower.
