Lemon Curd Cake

Описание: This Lemon Curd Cake is bright, tangy, and perfectly balanced with a soft, buttery crumb. The cake is infused with fresh lemon zest and juice, then filled with luscious homemade lemon curd for a burst of citrus flavor in every bite. It’s topped with a light and airy mascarpone frosting, which adds a creamy, slightly tangy contrast that complements the vibrant lemon. Whether for a special occasion or just because, this cake is a refreshing and elegant dessert that lemon lovers will adore.
Recipe: https://www.piesandtacos.com/lemon-cu...
Lemon Curd

Ingredients
6 tbsp unsalted butter, room temperature (84 g)
2/3 cup granulated sugar (133 g)
4 large eggs
1/2 cup lemon juice (120 ml)
3 tbsp lemon zest (15 g)
1/4 tsp salt

Instructions

Beat the butter with an electric mixer for 1 minute. Add sugar and beat until creamy.
Add the eggs one at a time, mixing well between each addition. Mix in lemon juice, zest, and salt on low speed. The mixture may look separated.
Pour into a heavy-bottom saucepan and cook over medium-low heat, stirring constantly. Do not let it boil.
Cook until thick and it reaches 170°F (76°C), or coats the back of a spoon. Transfer to a bowl and chill for at least 2 hours until thickened.

Lemon Cake

Ingredients
1½ cups all-purpose flour (191 g)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1¼ cup granulated sugar (250 g)
2 tbsp lemon zest
1/2 cup unsalted butter, room temperature (113 g)
2 large eggs, room temperature
1/4 cup sour cream (60 g)
1/4 cup lemon juice (60 ml)
1/4 cup milk (60 ml)

Instructions

Preheat oven to 350°F (325°F convection). Line an 8–9 inch springform pan with parchment and grease.
Whisk flour, baking powder, baking soda, and salt.
Rub lemon zest into the sugar to release oils.
Beat butter for 2 minutes until creamy. Add lemon sugar and beat until light and fluffy. Add eggs one at a time.
Mix in sour cream and lemon juice.
Add half the dry ingredients, then milk, then remaining dry ingredients. Mix just until combined.
Spread batter evenly in the pan. Bake 35–40 minutes, until a toothpick comes out clean. If browning too fast, tent with foil.
Cool completely.

Mascarpone Frosting

Ingredients
4 oz mascarpone cheese, cold (1/2 cup)
1/2 cup powdered sugar (62.5 g)
1/2 cup heavy cream, cold (120 ml)
1/2 tsp vanilla extract

Instructions

Beat mascarpone with powdered sugar until smooth.
Whip heavy cream and vanilla to stiff peaks. Fold into mascarpone mixture. Chill until ready to use.

Assemble

Poke holes all over the cooled cake with a dowel or spoon handle. Pipe lemon curd into the holes.
Pipe or spread mascarpone frosting on top. Add more lemon curd in the center and swirl if desired.
Refrigerate at least 30 minutes before serving.

Storage

Store refrigerated in an airtight container for up to 4 days. Let sit at room temperature 15 minutes before serving.