Lemon Curd Layer Cake
With its light, delicate texture, this cake pairs perfectly with tangy lemon curd and a simple whipped cream topping. Serve fresh berries alongside if desired. You can use jarred lemon curd or make your own (see related recipe at left).
Average Customer Rating:
(2 Reviews) 2
0 of 2(0%)reviewers would recommend this product to a friend.
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Customer Reviews for Lemon Curd Layer Cake
Review 1 for Lemon Curd Layer Cake
Bakemaster
,Heber
,Ut
April 10, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Poor results
April 10, 2013
I baked this cake and had very poor results. It never raised in the oven so the end result was a flat dense pancake. Thinking that I had not followed the recipe correctly, I made a second cake . It also was a flat, wet, dense product. I wasted time and ingredients. Perhaps the recipe was missing an ingredient such as baking powder or soda. Lemon curd was good.
Cons: Texture, Confusing, Appearance
Review 2 for Lemon Curd Layer Cake
nhbaker314159
April 1, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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disappointing
April 1, 2013
This cake only sank during baking and was very dense. It was really quite the disappointment at our Easter dinner.
I really wonder if there wasn't a typo in the recipe. There was no leavening included (baking powder or baking soda). Or perhaps we are supposed to use just the egg white instead of the whole egg, the recipe says "eggs".
The eggs and sugar whipped up quite nicely nicely and easily trippled in the mixing bowl. I used cake flower and sifted as directed but the cake only sank and was dense and tough and almost inedible. Embarrassing to serve.
The lemon curd was very good which is the only reason I gave the recipe two stars. Next time I would use a plain white cake recipe with lemon extact and layer with the curd and whip cream.
Cons: Texture, Taste