The perfect sweet to accompany your afternoon tea.
Ingredients
For the cake:- 5 egg whites, room temperature
- 3/4 cup milk
- 3 Tbsp lemon juice
- 2 lemons zested
- 1/4 cup unsalted butter, softened
- 1/4 cup and 2 Tbsp vegetable oil
- 1 3/4 cup granulated sugar
- 2 1/2 cup flour
- 1 Tbsp baking powder
- 1/2 tsp salt
For the filling:- 4 oz unsalted butter
- 4 oz cream cheese
- 2 cup powdered sugar
For the lemon curd:- 4 egg yolks
- 1 cup sugar
- 1/4 cup butter, cubed
- 1/2 cup lemon juice
- zest of 2 lemons
Directions
Cake:
1. Line two 9-inch round cake pans with parchment paper and preheat oven to 350F
2. In a mixing bowl, beat the egg whites and lemon zest
3. In a cup, add the lemon juice to the milk and stir. Add 1/4 cup of this mixture to the egg whites. Beat until foamy and set aside
4. In another mixing bowl, beat butter, oil, and sugar until creamy
5. Gradually add in dry ingredients and mix until combined
6. Slowly add in egg white mixture and beat in remaining milk mixture
7. Pour evenly into the two cake pans
8. Bake in a 350F oven for about 25 minutes
9. Let the cakes cool completely before adding the filling
Lemon curd:1. Combine all the ingredients in a bowl over a pot of simmering water (bain-marie). Make sure the bowl is not touching the water below it
2. Heat while whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes)
3. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed directly onto the top of the curd to avoid a film from developing, and refrigerate until cold
Filling:1. Beat butter, cream cheese, and powdered sugar in a mixing bowl
2. Add 2 Tbsp of lemon curd and beat until fluffy
3. Place the frosting in a bowl and refrigerate until cold
To assemble:
1. Lay first layer of cake on a cake stand
2. With an offset icing spatula, spread half of the filling on top, making sure to reach all the edges
3. Pour about 1/2 cup of lemon curd on top of the frosting so that it slightly pours down the sides
4. Place the second layer of cake on top, pressing down lightly
5. Add the rest of the frosting on top of the cake. You can do this by spreading it again with an offset icing spatula, or with the help of a piping bag for a more elegant finish
6. Garnish the finished product by sprinkling some lemon zest on top and adding some blueberries and freshly cut mint leaves
Serve with a generous dollop of leftover lemon curd and enjoy with a soothing cup of tea.
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