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Perfect Gold Dusted Lemon Curd Layer Cake Recipe for Leo Season Celebration

lemon curd layer cake - featured image
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A bright, bold, and glamorous lemon curd layer cake with gold dusting, perfect for celebrations and quick to prepare in under 90 minutes.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 2 tbsp fresh lemon zest, finely grated
  • 3 large fresh lemons, juiced (about ¾ cup/180ml)
  • 1 cup (200g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tbsp (85g) unsalted butter, cut into cubes (for lemon curd)
  • 1 tbsp lemon zest, finely grated (for lemon curd)
  • 1 cup (240ml) cold heavy cream
  • ¾ cup (90g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract (for frosting)
  • ½ tsp edible gold dust

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter with sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and fresh lemon zest.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently until just combined.
  6. Divide batter evenly into prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the lemon curd, whisk together lemon juice, sugar, eggs, and lemon zest in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes).
  9. Remove from heat and whisk in butter cubes until smooth. Optionally strain through a sieve. Let cool to room temperature.
  10. For the frosting, beat cold heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.
  11. Assemble the cake by placing one layer on a serving plate. Spread half the lemon curd evenly, then add a layer of whipped cream.
  12. Top with the second cake layer and repeat with lemon curd and whipped cream. Use remaining whipped cream to frost sides and top smoothly.
  13. Lightly brush the top of the cake with water or simple syrup, then sprinkle edible gold dust evenly.
  14. Refrigerate the cake for at least 1 hour before serving. Bring to room temperature before slicing.

Notes

Use room temperature eggs and butter for smooth batter. Stir lemon curd constantly on low heat to avoid scrambling eggs. Chill bowl and beaters before whipping cream. Assemble gently to avoid squishing layers. If no edible gold dust, use toasted nuts or colored sugar crystals. Lemon curd keeps up to a week refrigerated; cake layers freeze well.

Nutrition

Keywords: lemon curd cake, lemon layer cake, gold dust cake, Leo season cake, lemon dessert, quick lemon cake, celebration cake

Find it online: https://sparklechew.com/perfect-gold-dusted-lemon-curd-layer-cake-recipe-for-leo-season-celebration/