This month our guest post from Brandy is about cake….and y’all know I love cake. I have personally had a piece of this delicious dessert and it will make your taste buds sing for joy. Make it soon. You won’t be sorry.
The colors of Spring, for me, are lavender and yellow. The lavender of grape hyacinths, lilacs and sweet dresses for little girls. The yellow of daffodils, eggs and strong sunshiny days. This cake is the perfect way to celebrate the arriving warmth of Spring or keep spirits up during the rainy days. I was introduced to it five years ago as a birthday gift from my friend Anna of The Walden Effect.
The cake is mild and lemony, not too sweet. The lemon curd topping is golden and tangy. For this cake, I used my friend Aimee’s eggs from her chickens, with yolks so orange and cheery. I used orange zest, since I didn’t have any lemons on hand. Nobody complained. Here’s how it goes:
Lemon Cake with Lemon Curd Frosting
- 1 3/4 cups flour
- 1/4 teaspoon baking soda
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt, divided (some for the batter and some for the egg whites)
- 1 tablespoon lemon zest
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs (separated)
- 1 teaspoon vanilla
- 3 tablespoon lemon juice
- 2/3 cup yogurt
- Preheat the oven to 375 degrees.
- Mix the flour, baking soda, baking powder, 1/4 teaspoon salt, and lemon zest.
- In another bowl, mix the butter, sugar, egg yolks, vanilla, and lemon juice.
- In a third bowl, whip egg whites with the remaining 1/4 teaspoon salt until they are stiff but not dry.
- Add flour to butter mixture in two parts, alternating with yogurt. Fold in egg whites.
- Bake in two greased and floured round cake pans for about 25 minutes. While baking, make the lemon curd.
- 3 eggs
- 1/3 cup lemon juice
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1/2 stick butter
- Whisk the eggs, juice and sugar together in a small pot.
- Stir constantly over medium heat until the mixture thickens nicely. Be mindful to stir the whole time so your eggs don’t scramble or make the curd lumpy.
- Remove from heat. Stir in butter and lemon zest.
- Once cake and curd are both cool, assemble the cake using the curd as a filling and icing. Store in the refrigerator.
Original recipe here.
Brandy and her family take the impossible way on their little urban homestead in the foothills of Appalachia. They enjoy hiking, knitting (or watching mama knit), minimalist parenting, babywearing, cosleeping and sticking it to The Man. You can visit Brandy at Young in the Mountains.
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