Monday, May 9, 2011

White cake with lemon curd filling

If you like lemon, this is pretty heavenly. I frosted it with a lemon butter cream frosting, but you can use any frosting.

3 cups flour
2 cups sugar
1 Tb baking powder
3/4 tsp salt
1 cup whole milk
1 tsp vanilla

  • Combine flour, sugar, baking powder and salt. Add butter, just until coated with flour.
  • Whisk together eggs, milk and vanilla. Add wet ingredients gradually to the dry until it is well mixed.
  • Bake at 350 degrees for 30-35 minutes.

Lemon Curd Filling

1/2 cup fresh lemon juice
2 tsp fresh lemon zest
1/2 cup sugar
3 large eggs
6 Tb unsalted butter, cut into pieces

  • Whisk together juice, zest, sugar and eggs in a saucepan. Stir in butter and cook over medium-low heat, whisking frequently until curd is thick enough to hold marks of whisk and first bubbles appear on surface. (About 6 minutes.)
  • Put in refrigerator for at least 1 hour.


  1. so glad this is posted... it was so yummy and rich.

  2. Is this the one we had that one Sunday dinner? YUM!!! So glad to have the recipe!