LEMON CURD CAKE with LEMON CURD FILLING

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God Bless and have a great day.

Rosalie Fiorino Harpole

Lemon Coconut Cake with Lemon Curd Filling

 

butter

flour

1 Duncan Hines Moist Deluxe Lemon cake mix

1 (3.9-ounce) package Jell-O instant  lemon pudding mix

3 large eggs

1 1/3 cup water

1/3 cup freshly squeezed lemon juice

1/2 cup mild olive oil

1 tablespoon freshly grated lemon peel

1 teaspoon lemon extract

1 teaspoon butter extract

1 cup shredded coconut 

maraschino cherries

1.  Preheat oven to 350-degrees.  Butter and flour 3 (9-inch) cake pans.  

2.  In large bowl combine cake and pudding mixes; stir together with a whisk.  

3.  Add eggs, water, lemon juice and oil.  Stir mixture by hand; do not over mix.

4. Using zester or grater, scrape lemon peel to make 1 tablespoon lemon zest.  Add zest to batter along with lemon and butter extracts.  Fold in gently until well blended. 

5.  Repeat steps 2, 3, and 4, using another cake mix and jello to make another complete cake to make enough batter for 3 cake pans.  Use leftover batter to fill one large (6-cup) or 12-cup standard cupcake pan. 

6.  Bake cakes for 28 to 30 minutes; cakes may slightly crack on top.  Remove cakes to a cake rack and let cool 10 minutes.  Flip pans over to remove cakes, and let cakes completely cool on wire rack until ready to frost.  Bake cup cakes 15 to 18 minutes.

Lemon Curd Filling

1  double broiler

3 eggs

3/4 cup sugar

1/3 cup freshly squeezed lemon juice

1 tablespoon grated lemon zest

6 tablespoons cold butter

1.  Fill bottom of double boiler pan with 3-inches water.  Bring to boil.

2.  In top pot of double broiler, or bowl, combine the eggs, sugar, lemon juice and lemon zest. Begin stirring mixture over the boiling water with slotted spoon or whisk; continue for 8 to 10 minutes.  The mixture will thicken to a bright yellow satin consistency.  Remove from heat and stir in the butter a few tablespoons at a time, stirring until melted.

3.  Cool the lemon curd, and use over layers and top center of the cake.  This lemon curd can be stored in a glass jar for up to 2 weeks in the refrigerator.     Note:  Make a slit in top of cupcakes, and insert a dollop of lemon curd; frost cupcakes with left-over frosting.

Lemon Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened

1 stick butter

5 cups powdered sugar

1/4 cup freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

1 1/2 teaspoons vanilla

1.  Cream cheese and butter in large bowl with electric mixer. Gradually add the powdered sugar, adding a little lemon juice after each addition.  Continue to mix until smooth.  Add the lemon zest and vanilla.  Complete mixing until well blended and smooth.

2.  Frost sides and top of cake within a 2- inch circle on top of cake.  Fill in circle with lemon curd. 

3.  Pat 1 cup coconut around sides of cake.

Place 3 maraschino cherries in center top of cake.   Makes 12 to 16 slices.