Lemon Curd Filled Butter Cake

Lemon Curd Filled Butter Cake

A classic lemon curd is the filling in this buttery-rich dense yellow cake. If you want to save time, use a jar of purchased lemon curd.

Prep Time

25

Minutes

Total Time

2:40

Hrs:Mins

Makes

12

servings

Lemon Custard
1/4
cup granulated sugar
2
tablespoons cornstarch
3/4
cup cold water
3
egg yolks
1
tablespoon grated lemon peel
3
tablespoons lemon juice
Cake
1
cup butter, softened
1
cup granulated sugar
5
eggs
1 3/4
cups all-purpose flour
2
teaspoons grated lemon peel
1 1/2
teaspoons baking powder
1
teaspoon vanilla
1/3
cup slivered almonds, toasted
1/2
teaspoon powdered sugar, if desired
  1. In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in water and egg yolks with wire whisk until well mixed and no lumps remain. Heat to boiling over medium heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute; remove from heat. Stir in 1 tablespoon lemon peel and the lemon juice. Refrigerate uncovered 20 minutes, stirring once, until room temperature.
  2. Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening; lightly flour. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed about 1 minute or until smooth.
  3. Beat in eggs, one at a time, until just blended, then continue beating on medium speed 2 minutes, scraping bowl once. On low speed, beat in flour, 2 teaspoons lemon peel, the baking powder and vanilla about 30 seconds or until just blended.
  4. Spread half of cake batter (about 2 cups) in bottom of pan. Spoon lemon curd evenly onto batter, spreading to 1/2 inch of edge. Drop remaining batter by tablespoonfuls around edge of curd and pan; spread batter evenly and toward center to cover curd. Sprinkle almonds over top.
  5. Bake 45 to 55 minutes or until center is set, cake is firm to the touch and top is golden brown. Cool in pan on cooling rack at least 1 hour (center will sink slightly). Run thin knife around side of cake; remove side of pan. Sprinkle with powdered sugar before serving. Store covered in refrigerator.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 9g,
    • Trans Fat 1g),
  • Cholesterol 180mg;
  • Sodium 190mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 21g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.