The combination of sweet and sour has always been considered a success. Make a lemon cake with a delicate lemon curd and you will immediately fall in love with this extraordinary dessert!
I present to your attention a delicious lemon cake with lemon curd - a real fireworks of citrus flavor. For lovers of sourness, I hasten to say that this dessert will not turn out to be sour at all. Its gentle lemon note will turn the head of anyone who tastes it. The biscuit cakes for this recipe are very light, porous, delicate pale lemon color. As for the Kurdish, this cream is so easy to prepare that even a child can handle it. By the way, if you want to cook a variation on the theme of this cake and cook a Kurd with a different taste, just replace the lemon juice with any other one, for example, cherry or apple juice. The only condition: the juice must be concentrated, without pulp. So, follow our detailed photo recipe with detailed recommendations and soon a delicious lemon cake will delight you with its delicate taste.
See also how to make lemon tart.
- Calorie content per 100 g - 325 kcal.
- Servings - 8
- Cooking time - 1 hour 40 minutes
Ingredients:
- Flour - 345 g
- Baking powder - 2 tsp
- Butter - 420 g
- Eggs - 8 pcs.
- Sugar - 550 g
- Lemon juice - 250 g
- Yogurt - 135 g
- Milk - 125 g
Step by step preparation of delicious lemon cake:
1. Let's start by making the cake dough. To do this, mix together 300 g of sugar and 225 g of softened butter. Let's mix the components.
2. Drive in 4 chicken eggs and whisk them with a creamy base for shortcrust pastry.
3. You should get a delicate white mass.
4. Combine sifted wheat flour with baking powder and mix with a whisk. Add flour to the dough in parts and beat into a homogeneous tender dough.
5. Pour in classic unflavored yoghurt and milk. Beat the ingredients with a whisk and get a light, medium consistency dough.
6. Rub the lemon zest. For the test, you need no more than 2 teaspoons.
7. The lemon pie batter is ready.
8. Divide the dough into 2 parts and bake the cakes one by one. I used a detachable mold with a diameter of 22 cm. We bake at a temperature of 180 degrees. The bamboo stick test will help determine the readiness of the cakes. As a result, I got 2 leather with a thickness of 3 centimeters.
9. Leave the cakes, turning them over, cool and rise on the wire rack, and then cut each into 2 parts. This will create a 4 layer cake.
10. The basis for the lemon curd will, of course, be lemon juice and zest. Remove the zest from the lemons and squeeze out the juice. I must say that from 2 citruses you can get about 100 ml of juice. To get the right amount, you can use packaged juice.
11. Add the remaining 250 g sugar and 190 g diced frozen butter to the juice.
12. Break 4 eggs into Kurd and mix all 4 ingredients together.
13. We put the saucepan with the Kurd on a small fire and, stirring constantly, bring it to a boil. After a while, the ingredients will mix, become smooth, and begin to thicken. Large bubbles will begin to form and burst on the surface of the Kurd - this is a sign that it is time to remove it from the fire.
14. Cool the cream and rub it through a sieve to remove rind and coagulated protein particles.
15. Brush the cakes with the curd cooled to room temperature, forming a cake.
16. Garnish with coconut flakes, chocolate chips, fresh or frozen berries and mint leaves.
17. Here is a delicious dessert - lemon cake with lemon curd. Delicate, melting in your mouth, it will be an excellent culmination of any holiday. It remains to call everyone to the table and enjoy the citrus taste.
See also video recipes:
1. Lemongrass cake, delicious
2. Lemon custard cake
