Description
A soft, light, and airy cake filled with delicious lemon curd and covered with a lemon whipped cream frosting.
Ingredients
Units
Scale
- 1 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar, divided
- 1/2 cup vegetable or canola oil
- 6 large eggs, separated
- 3/4 cup cold water
- 2 teaspoons lemon juice
- 1-2 teaspoons lemon zest
- 1/2 teaspoon cream of tarter
- Filling:
- 2/3 cup lemon curd (homemade or store-bought)
- Frosting Ingredients:
- 1 1/2 cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoons of lemon curd
- (3) 8″ round ungreased cake pans, lined with parchment
Instructions
- For the frosting!
- Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.
- For the cake!
- Preheat oven to 350° F (180° C).
- In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
- In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
- Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
- In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
- Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
- Divide the batter between the 3 prepared pans. Bake for approximately 30-40 minutes, or until the cake springs back when touched with your finger.
- Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
- To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
- Frost the top and sides with the lemon whipped cream frosting. Chill until ready to serve!
- Prep Time: 30
- Cook Time: 40
