Lemon Layer Cake with Curd and Blueberries Recipe

Lemon Layer Cake with Curd and Blueberries Recipe

Yummy! Yummy!


For The Cake

  • Vegetable oil / Cooking spray
  • 1 ½ Cups cake flour
  • 1 Tablespoon baking powder
  • ½ Teaspoon salt
  • ½ Cupe plus 2 tablespoons granulated sugar
  • ½ cup skim milk
  • ⅓ Canola oil
  • 1 ½ Teaspoons vanilla essence
  • Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
  • 4 Large egg whites, room temperature
  • 1 Tablespoon castor sugar

For the Lemon Curd:

  • 4 Large egg yolks, lightly beaten
  • Finely grated zest of ½ lemon, plus ½ cup fresh lemon juice
  • 1 ⅓ Cups granulated sugar
  • ⅓ Cup cornstarch
  • Pinch of salt   
  • 1 Teaspoon vanilla essence
  •  Cups blueberries, lightly crushed


Directions – Cake

  1. Preheat oven to 170 degrees. Make the cake: Coat two  round cake pans with cooking spray.
  2. Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together ¼ cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
  3. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining ¼ cup plus 2 tablespoons sugar, beating until stiff peaks form.
  4. Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Divide batter among prepared pans. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Let cool completely.

Directions – Curd

  1. Put egg yolks
into a medium heatproof bowl; set aside.
Whisk together lemon zest, sugar, cornstarch,
and salt in a medium saucepan.
Add 1 ½ cups water and the lemon juice;
whisk until sugar and cornstarch have
dissolved. Bring to a boil over medium-high
heat, whisking constantly. Cook 2
minutes. Reduce heat to medium-low;
gradually whisk one-third of the lemon
mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 ½ minutes.
  2. Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour (up to 1 day).
  3. Fold blueberries into curd; set aside. Trim top and bottom of one cake to be flat. Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with 1 cup curd. Repeat with trimmed halves for second and third layers. Top with untrimmed top layer. Dust with confectioners’ sugar.

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