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Layered Lemon Cakes

Layered Lemon Cakes
COOK TIME
1h 10 min
YIELDS
4 servings

Light and fluffy lemon cakes, a refreshing way to end your meal.

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Ingredients

Lemon Pound Cake

1 ⅔
cup pastry flour
½
tsp salt
1
cup unsalted butter softened, but a little cooler temperature (it should not be shiny)
1 ½
cup sugar
5
large eggs, at room temperature
1 ½
tsp vanilla extract
1
Tbsp finely grated lemon zest

Lemon Cream

½
cup whipping cream, whipped to soft peaks
¼
cup sour cream
¼
cup sugar
2
tsp finely grated lemon zest
2
Tbsp fresh lemon juice

Lemon Curd

2
large egg yolks
2
large eggs
cup sugar
2
Tbsp finely grated lemon zest
½
cup fresh lemon juice
½
cup unsalted butter, at room temperature
¼
cup full-fat sour cream
2
Tbsp table cream (18 %)
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Directions

Step 1

Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour, shaking out excess.

Step 2

Sift flour and salt 2 times and set aside. With electric beaters, beat butter until creamy and light-coloured. While beating, gradually pour in sugar, then increase speed and beat until light and fluffy. In a separate bowl, whisk together eggs to blend but not add air.

Step 3

Add beaten eggs in 3 additions, beating for 20 seconds after each addition. If batter looks like it is starting to curdle, wrap a warm, damp tea towel around the bowl and continue beating. Add in vanilla and lemon zest.

Step 4

Fold in flour by hand in 2 additions, spread batter into prepared pan and bake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out onto a rack to cool completely.

Step 5

Stir whipped cream, sour cream and sugar gently together. Stir in lemon zest and juice and chill until ready to serve. Lemon cream will thicken as it sets.

Step 6

For the lemon curd, whisk egg yolks, eggs, sugar, zest and lemon juice in a bowl over a pot of gently simmering water until thick (thick enough so you should be able to spoon it, not pour it). Remove from heat and scrape into a food processor. Pulse in butter, sour cream and table cream until smooth. Scrape curd into a bowl and cover surface with plastic wrap. Chill for at least 3 hours.

Step 7

Cut 12 slices of pound cake, trim crust and divide each slice into two pieces. For each serving, layer 3 pieces of cake with a dollop of lemon cream and lemon curd between the layers.

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My rating for Layered Lemon Cakes
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