Lemon Layer Cake With Lemon Curd Recipes

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

Steps:

• Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
• For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
• Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.