Pastry Studio's Lemon Curd Cake
4 egg yolks
1/2 C sugar
1/2 C fresh lemon juice
2 C sifted cake flour
3/4 C sugar
1 T baking powder
1/2 t salt
2 oz (4 T) butter @ room temperature
3 T fresh lemon juice
2 t lemon zest
6 egg whites @ room temperature
1 1/2 C sugar
In a heatproof bowl whisk together 4 egg yolks and 2 eggs with a 1/2 cup sugar. Whisk in 1/2 cup lemon juice. Place over a double boiler or bain marie of simmering water, making sure the bowl is not touching the water. Cook until the curd thickens, stirring constantly.
Pour the curd into a clean bowl and place a piece of plastic wrap onto the surface. Cool to room temperature.
Preheat oven to 325F. Prepare a 9” x 3” cake pan with butter, flour and parchment.
Sift cake flour and measure out 2 cups. Then sift cake flour, 3/4 cup sugar, baking powder and salt together.
Beat together butter, lemon juice and lemon zest until thoroughly combined. Mix in lemon curd. Add dry ingredients and mix until just combined.
Whisk the egg whites until frothy. Increase speed and when the egg whites begin to look opaque, slowly sprinkle in the sugar. Whip until the egg whites are shiny and form soft peaks. Gently fold the whipped egg whites into cake batter.
Pour batter into the prepared cake pan and smooth evenly. Bake until a toothpick comes out fairly clean, about 50-60 minutes. Cool completely and turn out onto a cake platter.
Pairs Well With
Lemon Curd Cake
adapted from Four-Star Desserts by Emily Luchetti