Description
Delightful lemon curd snack cake promises zesty comfort with Mediterranean-inspired flavors. Home bakers can savor this simple yet elegant dessert that combines tangy citrus notes with subtle sweetness.
Ingredients
Scale
Lemon Curd:
- 6 tablespoons (85 g) unsalted butter
- 2 large eggs
- 1 large egg yolk
- ¾ cup (150 g) granulated sugar
- ¾ cup (177 ml) lemon juice
- 1 tablespoon (15 ml) lemon zest
Cake:
- 3 eggs, room temperature
- 8 tablespoons (113 g) unsalted butter, softened
- 1 ½ cup (300 g) sugar
- 1 cup (237 ml) buttermilk
- 2 cups (240 g) flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4 lemons, zested
Frosting:
- 3 ½–4 cups (420–480 g) powdered sugar
- 8 tablespoons (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2–3 tablespoons (30–45 ml) heavy cream
- 1 teaspoon
Instructions
- Lemon Curd Preparation: Construct a double boiler and whisk together citrus juice, zest, sugar, eggs, and egg yolk until the mixture transforms into a luxurious, thick consistency.
- Curd Refinement: Remove from heat, fold in unsalted butter until seamlessly smooth, then transfer to a glass container and refrigerate overnight for proper setting.
- Oven Preparation: Preheat to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper and grease.
- Cake Batter Creation: Cream butter and sugar using an electric mixer, then introduce eggs individually, ensuring thorough integration after each addition.
- Flavor Infusion: Incorporate lemon zest, buttermilk, and vanilla extract, then gently fold in dry ingredients – flour, baking powder, baking soda, and salt – mixing until just combined.
- Baking Process: Pour batter into prepared dish, spreading evenly, and bake for 30-35 minutes until a toothpick inserted into the center emerges clean.
- Cooling and Resting: Allow cake to cool completely within the pan, maintaining its structural integrity.
- Frosting Development: Whip softened butter and cream cheese until creamy, gradually blending powdered sugar and vanilla extract, adjusting texture with heavy cream.
- Cake Assembly: Extract cake from pan, puncture surface with a fork, fill perforations with lemon curd, and lavishly spread frosting across the surface.
- Final Flourish: Embellish with strategic dollops of lemon curd for a visually appealing presentation.
Notes
- Precision Whisking: Continuous whisking prevents egg scrambling and ensures smooth, silky lemon curd texture.
- Temperature Control: Use low, steady heat when making lemon curd to avoid curdling and maintain delicate consistency.
- Overnight Chilling: Refrigerating lemon curd allows flavors to develop and helps achieve perfect, spreadable thickness.
- Gentle Mixing: Fold dry ingredients minimally to preserve cake’s tender crumb and prevent dense, tough texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg