6 Inch Sunshine Citrus Cake
Ingredients
Lemon Curd
-
2
large
egg yolks
-
1
large
egg
-
⅔
cup
granulated sugar
-
1
Tablespoon
lemon zest
-
⅓
cup
fresh lemon juice
-
⅛
teaspoon
salt
-
6
Tablespoons
unsalted butter
Cake
-
1¾
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
1½
Tablespoons
citrus zest
-
2
large
eggs
-
1½
teaspoons
pure vanilla extract
-
½
cup
whole milk
-
⅓
cup
freshly squeezed citrus juice
Whipped Frosting
-
6
ounces
full-fat cream cheese
-
¾
cup
confectioners’ sugar
-
1½
teaspoons
pure vanilla extract
-
1½
cups
cold heavy cream
Instructions
- Make the lemon curd by whisking egg yolks, egg, sugar, lemon zest, lemon juice, and salt in a double boiler until thick.
- Remove from heat and whisk in butter until melted and combined. Cool and refrigerate.
- Preheat oven to 350°F (177°C) and prepare three 6-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until creamy, then add citrus zest, eggs, and vanilla extract.
- Gradually add flour mixture, milk, and citrus juice until just combined.
- Divide batter evenly among the prepared cake pans and bake for 18-21 minutes.
- Cool cakes in pans for 30 minutes, then transfer to a wire rack to cool completely.
- Make the whipped frosting by beating cream cheese until creamy, then adding sugar and vanilla.
- Gradually add cold heavy cream and whip until stiff peaks form.
- Mix some whipped frosting with lemon curd for the filling.
- Assemble the cake by layering with lemon curd frosting and crumb coating with regular frosting.
- Chill the cake for 30 minutes, then frost the exterior and refrigerate again before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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