Helen Goh's lemon curd layer cake offers a delightful combination of simplicity and celebration, making it an ideal choice for Mother's Day. This recipe boasts a fine, tender crumb that pairs exquisitely with a soft, creamy lemon mascarpone filling, enhanced by the use of shop-bought lemon curd for ease and depth of flavor. Finished with extra curd and edible flowers, it presents a pretty and unfussy dessert sure to brighten any mother's day.
Lemon Curd Layer Cake Recipe
Preparation time is just 5 minutes, with a cooking duration of 1 hour, serving 8 to 10 people. The ingredients include 330g plain flour, 2½ tsp baking powder, ½ tsp fine sea salt, 225g room-temperature unsalted butter, 225g caster sugar, finely grated zest of 2 lemons, 3 large eggs at room temperature, 160g lemon curd, 250ml whole milk, and small edible flowers for decoration.
For the Lemon Mascarpone
You will need 250g lemon curd, plus extra for decorating, and 250g mascarpone.
Baking Instructions
Begin by heating the oven to 180C (160C fan)/350F/gas 4. Line the base and sides of two 20cm round cake tins with baking paper. Sift the flour, baking powder, and salt into a medium bowl. In an electric mixer with a paddle attachment, beat the butter, sugar, and lemon zest on medium-high for about two minutes until pale, smooth, and creamy.
Add the eggs one at a time, beating well after each addition and scraping down the sides and base of the bowl as needed. With the mixer on low, alternately add the sifted dry ingredients with the lemon curd and milk, about a third at a time, ending with the last of the dry ingredients. Beat just until incorporated, scraping down the bowl a couple of times to ensure an even mix.
Divide the batter evenly between the two lined tins, approximately 660g per tin, and level the tops with a small spatula. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cakes to cool in the tins before turning them out.
Assembling the Cake
To assemble, prepare the lemon mascarpone cream by placing the lemon curd and mascarpone in the bowl of an electric mixer. Beat with the whisk attachment on medium-high until soft waves form and the mix just holds its shape. Place one cake on a serving plate and spread with half the lemon mascarpone cream. Top with the second cake and spread the remaining mascarpone cream over it. Finish by swirling or dolloping a little extra lemon curd on top and decorating with edible flowers.
This recipe is not only straightforward but also yields a visually appealing and delicious dessert, perfect for honoring mothers on their special day. The combination of tangy lemon flavors and creamy textures ensures a memorable treat that is both elegant and easy to prepare.
