White Cake with Sweet Lemon Frosting

white cake with lemonLast week’s cookie-baking extravaganza left me with six egg yolks, which of course I turned into lemon curd, which I then needed to use up in some creative way. Hence, white cake with lemon curd filling and sweet lemon frosting.

Recipes for single-layer cakes like this one are quite useful, especially if you’re baking for a date night or a small gathering. Tonight, Mike and I will celebrate New Year’s Eve, and this little treat will be perfect for our dessert.

Just a few items to note: my sweet lemon frosting is similar to lemon cream cheese frosting, and it’s based on another lemon frosting recipe I saw recently, with different ratios to increase the sweetness. Appearance-wise, don’t worry if your lemon curd filling and frosting drip over the sides of your cake; this just makes the end result a more charming, old-fashioned-looking dessert.

White Cake

Ingredients

  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3/4 cup milk

Preparation

Preheat oven to 375 degrees. Spray a 9-inch round cake pan with baking spray; line with a parchment circle and spray the parchment.

In a small bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy.

Add egg and vanilla; beat until combined.

Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pan; bake for 25 minutes, until top is golden and a cake tester comes out clean.

Cool cake completely before filling and frosting.

Lemon Curd Filling

  • 1 recipe lemon curd, prepared in advance. Reserve about 2 tablespoons prior to filling the cake for the frosting.

Sweet Lemon Frosting

Ingredients

  • 4 tablespoons butter
  • 2 ounces cream cheese
  • 2 tablespoons lemon curd
  • About 2 1/4 cups powdered sugar

Preparation

In a mixing bowl, beat butter and cream cheese until very well blended, about 3 minutes.

Add 1 cup powdered sugar and 1 tablespoon lemon curd; beat on low to begin, then increase speed and beat on medium until well-blended. Add additional cup powdered sugar and additional tablespoon lemon curd; beat on low to begin, then increase speed to medium and beat until very well-blended. Taste; add another 1/4 cup powdered sugar if desired.

To assemble the cake:

Using a very sharp knife, cut cake in half horizontally. Flip top half onto a cake platter top-side down and spread lemon curd in an even layer. Lemon curd will drip over the sides; this is fine.

Top with the remaining cake half and frost the top of the cake only, so you’ll be able to see the sides. Store in the fridge.

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