Easter is this next weekend and that means it’s lemon time at our house.
I love just about anything lemon!
Last year, with your help, I put together a pdf full of Lovely Lemon recipes. If you haven’t downloaded a copy you can go here to do so.
I am always looking for and trying new lemon recipes. Not too long ago Gayle sent me a recipe for a Lemon Crumb Cake (I love it when my readers share recipes with me – hint, hint)
Gayle had found this recipe over at Sweet Pea Patisserie. It looked so lovely and lemony I had to give it a try. I decided to give it a test run in preparation for Easter.
The recipe includes an amazing lemon curd – I mean amazing. I could have eaten the whole batch if I hadn’t needed it for the filling for the cake.
Between two layers of white cake is an amazing mixture of lemon curd, cream cheese and whip cream – yum!!
The cake is also frosted with this filling and then a crumb mixture of butter, flour, powdered sugar and vanilla that is pressed over the top and sides of the cake.
Doesn’t it look pretty on my new pink cake stand?
Not only does it look pretty but it tastes pretty amazing too!
You’ll notice that the recipe is pretty long. It’s a pretty involved recipe and takes some time. It also makes a big mess!
But it’s worth it!
I”ll be sharing the rest of our Easter menu in the next few days so be sure and check back.
What are you having for Easter dessert??
- 2¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 4 large egg whites (save the yolks for the lemon curd)
- 1 ½ cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 tsp. vanilla
- ⅓ cup simple syrup (you will need more simple syrup to brush on the cake)
- 1 package unflavored powdered gelatin
- 1 batch of lemon curd (recipe follows)
- 1 pkg. (8oz) cream cheese, softened
- ¾ cup whipping cream
- 2 large lemons
- 4 large egg yolks
- ⅔ cup sugar
- 4 tablespoons butter, cold
- ½ cup flour
- ½ cup plus 2 Tbs. powdered sugar
- 5 Tbs. chilled butter cut into small pieces
- 1 tsp. vanilla
- Sift together the flour, baking powder and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
- Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
- Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
- Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Bake for 30-35 minutes at 350 degrees or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
- Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
- Bloom the gelatin in a few Tbs. of water for about 5 minutes
- Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved
- Set aside to cool
- In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks
- Transfer to another bowl and set aside
- In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed
- Slowly drizzle in the cooled simple syrup, scraping down sides as needed
- Add the whipping cream and beat with the whisk attachment until incorporated
- Chill the mixture until slightly thickened
- Zest the lemons and set aside
- Juice the zested lemons and strain the juice
- In a small mixing bowl, whisk the egg yolks and sugar until smooth
- Stir in the zest and lemon juice
- Pour the mixture into a non-reactive saucepan
- Over medium heat, bring to a simmer
- Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon
- Remove from the heat and pour through a strainer into a glass bowl
- Stir in the butter, 1 tablespoon at a time
- Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set
- In a bowl mix the flour and powdered sugar
- Cut in the chilled butter until small pea sized balls form
- Drizzle the vanilla over and mix to combine
- Chill the mixture until needed
- When the cake cooled, brush the tops of the cake with the remaining simple syrup
- Spread ⅔ of the filling on the bottom half of the cake
- Top with the other layer of cake
- Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake.
- Dust with powdered sugar
- Chill for several hours or freeze to firm up the filling
- Dust extra with powdered sugar before serving
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