Learn How to Make This Adorable Lemon Curd Cake

Phyllis Blog Spotlight, Lifestyle 10 Comments

Easter in the South is a big holiday. After church, friends and family gather around the table to share a meal that’s full of classic dishes and sweet surprises. Easter lunch wouldn’t be complete without a showstopping dessert, and this Lemon Curd Cake is just that!

PEEPS and Easter go hand in hand, and our friend Matthew Mead developed this fabulous Lemon Curd Cake for a fun, PEEP-inspired menu that’s featured in Celebrate magazine’s very best of Easter issue.

In it you’ll find 115 recipes and spring table ideas, all of which are sure to delight your guests and add a cheerful touch to your Easter Sunday.

Lemon Curd Cake
Yields 1
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Ingredients
  1. 1 cup butter, softened
  2. 2 1/2 cups sugar
  3. 5 large eggs
  4. 1/2 teaspoon vanilla extract
  5. 3 cups cake flour
  6. 2 teaspoons baking powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 3/4 cup whole buttermilk
  10. 1/4 cup fresh lemon juice
  11. 1 1/2 cups prepared lemon curd
  12. Whipped Cream Icing (recipe follows)
  13. 10 marshmallow PEEPS
  14. Garnish: Candied Lemon Zest (recipe follows)
Instructions
  1. Preheat oven to 350°. Lightly spray 4 (8-inch) round cake pans with baking spray with flour. Line with parchment paper, and spray pans again.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a large bowl, sift together flour, baking powder, salt, and baking soda. In a small bowl, combine buttermilk and lemon juice. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  3. Pour batter into prepared pans. Bake (two pans at a time) until golden and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Spread ½ cup lemon curd between each cake layer, spreading almost to edge. Spread Whipped Cream Icing on top and sides of cake. Decorate cake with icing borders using a pastry bag and decorative tip of your choice. Top cake with marshmallow Peeps. Garnish sides of cake with Candied Lemon Zest, if desired.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/
Whipped Cream Icing
Yields 4
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Ingredients
  1. 6 tablespoons cold water
  2. 2 teaspoons unflavored gelatin
  3. 2 cups heavy whipping cream
  4. 1/4 cup sugar
  5. 1 teaspoon vanilla extract
Instructions
  1. Refrigerate a large bowl and beaters for at least 15 minutes before using.
  2. In a microwave-safe bowl or measuring cup, place 6 tablespoons water. Sprinkle gelatin over water, and stir to combine; let stand until soft, about 5 minutes.
  3. Microwave gelatin mixture on high for 1 minute, stirring at 30-second intervals. Remove from microwave, and let stand at room temperature for 10 minutes. (Gelatin must be liquid but not warm when added to cream.)
  4. Remove bowl and beaters from refrigerator. Add cream, sugar, and vanilla. Beat with a mixer at high speed just until soft peaks form.
  5. Gradually add gelatin mixture to whipped cream in a slow, steady stream, beating constantly. Beat until stiff peaks form. Use immediately.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/
Candied Lemon Zest
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Ingredients
  1. 1/4 cup lemon zest
  2. 1/4 cup sugar
Instructions
  1. In a small bowl, combine zest and sugar, tossing gently to coat. Spread onto a sheet of parchment paper to dry out for 1 hour before use.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/
What is your favorite Easter dessert?

Comments 10

  1. Phyllis, I cannot begin to tell you how much I enjoy your magazines. Each month I scan the book shelves at our local book store looking for the Hoffman Media magazines. I know those are your publications and they are always so entertaining, informative and so pleasing to the senses. Please list the monthly magazines you publish, so that I can buy them all. My husband enjoys them with me, especially the recipes. And by the way, you can purchase really good lemon curd from your local stores, although it is easy to make. Once again, thank you Sweet Lady.

  2. I made this cake when the recipe was originally printed in celebrate magazine. Their was
    an error i n the size of the cake pan. I ended up with a terrible mess in my oven. Maybe
    I will try it again because it sounds ok now.

  3. Yummy Yummy can’t wait to bake for Easter. I’m always partial to White cakes with
    an alternate pastel color to any occasion. Kudo’s to the Cake Designer…..Will pick up
    the publication today to add to my collection! Truly a feel good cake. God Bless,
    Carmel and especially a Happy Easter to all!

  4. Lemon Curd can be purchased at most grocery stores. Also can be found at The Fresh Market and William Sonoma. I am wondering, too, if one is in a hurry , could I adapt a cake mix for this recipe.

  5. Oh my goodness, this is quite the cake. It is so fresh and pretty for Spring and Easter, It appears that it would take quite a bit of time to make, but most likely worth the effort. I have heard of lemon curd, but do not not know how to make it. I am sure that I could find a recipe on the internet, but wondered if you wanted to share the one that is normally used with this particular cake.

    Thank you Phyllis for always sharing such great recipes, beautiful table settings and often memory evoking thoughts. I always look forward to your emails and of course, receiving Victoria every month. Oh that wonders of that magazine!

  6. OH! I love this cake, so cute. That it has lemon curd is a beautiful bonus. Matthew is the creator of much beauty and inspiration, that he creates cakes too is a welcome surprise. Going to go out and find Celebrate today! This will be a showstopper on our Blue and White Easter Brunch table. Thank you so much for sharing this Phyllis.

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