Southern Lemon Twist Layered Cake

Southern-Lemon-Twist-Layered-Cake
lemons

Southern Lemon Twist Layered Cake

The Lemon Curd Ingredients:

  • 1 tablespoon lemon zest
  • ¾ cup fresh lemon juice
  • 1 ¾ cups granulated sugar
  • ¾ cup butter softened
  • 1 ¾ cups granulated sugar
  • 3 large egg yolks
  • 4 large eggs

Cake Ingredients:

  • 1 ¾ cups granulated sugar
  • 1 cup butter softened
  • 4 large eggs room temperature separate yolk from white
  • 1 tablespoon orange zest
  • 3 cups cake flour
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 cup fresh squeezed orange juice
  • Shortening
  • 3 wooden skewers that are 4 inches long

Lemon Orange Buttercream Frosting:

  • 3 cups sifted and divided powdered sugar
  • ½ cup softened butter

Lemon Curd Prep:

Beat the sugar and butter together on a medium speed with an electric mixer till blended fully. Add the egg yolks and and 4 eggs, one at a time, add the butter mixture, beating till blended. Add lemon zest.

Slowly add in lemon juice to the mixture beating on a low speed till blended after each item is added.

You will mix still it looks curdled then transfer into a large heavy saucepan, cook over medium-low heat, whisk constantly for 14-16 minutes or until mixture thickens and coats the back of the spoon. The ingredients will start to mound slightly when stirred. Transfer mixture to a bowl.

Cover top of bowl with heavy duty plastic wrap over the top of warm curd to prevent a film from forming, and cool for 1 hour, then follow by, chilling for 8 hours.

Preparing Cake: Preheat oven to 350°, beat 1 ¾ cups of sugar and 1 cup of the softened butter with an electric mixer on a medium speed, mix until fluffy. Add the 4 egg yolks one at a time, beat each one until blended before adding another. Stir in orange zest. Sift the cake flour, 2 ½ teaspoons of baking powder, and ¼ teaspoons table salt. Gradually add to butter mixture alternately with 1 cup orange juice, starting with flour mixture and ending with flour mixture. Beat until blended after each addition. Beat 4 eggs whites on a medium-high setting with mixer until you create stiff peaks. Fold ⅓ of egg whites into batter, fold remaining egg whites into batter. Pour batter into 4 seperate 8-inch round pans well greased with shortening and floured, fill with approximately 1 ¾ cups of batter each. Bake at 350° for 17 to 20 minutes test with a wooden toothpick inserted into the center, if it comes out clean its ready. Cool pans on top of wire racks for about 10 minutes, remove cakes from pans onto the wire racks, cool completely which should take about 30 minutes. Put 1 cup of lemon curd into the refrigerator and spread the rest of the curd between the layers and on the top of the cake, approximately ½ cup per layer. Insert skewers 2-3 inches apart into the cake to avoid the layers from sliding. Once done you will need to wrap the cake tightly with plastic wrap and chill for 12-24 hours to set fully to be able to frost properly.

Preparing the Frosting: Beat 1 cup of powdered sugar, ½ cup of softened butter, and 1 tablespoon of orange zest with an electric mixer on a low speed until blended. Add ½ cup of the reserved lemon curd altertanly with the remaining 2 cups of powdered sugar, beat until blended after each time you add in an ingredient, alternating each time. Increase the speed of the mixer to high and beat 1 to 2 minutes or until fluffy. Take the cake from the refrigerator and remove the plastic wrap and skewers, discard the skewers. Spread the frosting on sides first, spread the remaining ½ cup of reserved lemon curd over the top of the cake to create a rich presentation.

No notes for this recipe.

 

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