Last 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.
- 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
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
- 4 tablespoons butter
- 2 ounces cream cheese
- 2 tablespoons lemon curd
- About 2 1/4 cups powdered sugar
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.