Lemon curd whipped cream cake
Light and fluffy layers of lemon-scented cake sandwiched with homemade lemon curd and sweetened whipped cream. This whipped cream cake recipe is the perfect tea time treat or dessert.
Ingredients needed
For the lemon curd
- Fresh lemon juice.
- Lemon zest.
- Egg yolks.
- Sugar.
- Butter.
For the cake
- Eggs.
- Caster sugar.
- Oil. I used canola oil.
- Flour. Cake flour or all purpose flour.
- Baking powder.
- Salt.
- Milk. Any milk can be used.
- Vanilla extract.
- Lemon zest.
- Fresh cream/heavy cream.
- Icing sugar/powdered sugar.
How to make whipped cream cake (summary)
- Make the lemon curd: Combine all the ingredients for the lemon curd in a large bowl. Set the bowl over a pan of barely simmering water and whisk continuously until the butter has melted. Continue stirring until the curd has thickened (the curd will easily coat the back of a spoon), then pour into an airtight container or jar and allow to cool completely. The lemon curd will last for up to 2 weeks in the refrigerator.
- Bake the cake: Make the cake batter according to recipe instructions. Pour the batter into greased cake pans lined with parchment paper then place in the oven and allow to bake until a skewer inserted comes out clean. Remove from the oven then transfer to a wire rack and allow to cool completely.
- Whipped cream: Whip the cold cream with icing sugar until stiff peaks form. If using an electric mixer or stand mixer fitted with a whisk attachment, start on a low speed. This builds smaller, more stable air bubbles in the cream which will prevent the cream from separating or deflating too quickly once the cake is assembled.
- Assemble: Layer the cooled cake layers with whipped cream and lemon curd. Top with candied lemon slices (optional) then serve.
Can I make this cake ahead?
The cake layers can be made a few days in advance. Wrap them well in plastic wrap and chill in the fridge or freezer. The lemon curd can be made up to 2 weeks in advance and kept in the refrigerator. Assemble the cake and store in the fridge for up to 2 hours before serving.
Summer cake recipes
Lemon curd whipped cream cake
Light and fluffy lemon cake sandwiched with homemade lemon curd and sweetened whipped cream is the tea time treat of dreams.
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Calories: 570kcal
Servings: 12
Ingredients
For the lemon curd
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 6 egg yolks
- 150 g (¾cup) sugar
- 100 g (½cup) butter
For the cake
- 4 eggs
- 1½ cups caster sugar
- 1 cup oil
- 1 tsp vanilla extract
- 2 cups milk
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
For the whipped cream
- 1½ cups heavy cream / whipping cream
- ½ cup icing sugar / powdered sugar
Instructions
- Combine all the ingredients for the lemon curd in a large bowl.
- Set the bowl over a pan of barely simmering water and whisk continuously until the butter has melted.
- Continue stirring until the curd has thickened (the curd will easily coat the back of a spoon), then pour into an airtight container or jar and allow to cool completely.
- The lemon curd will last for up to 2 weeks in the refrigerator.
For the cake
- Preheat the oven to 180°C/350°F.
- Sift the flour, baking powder and salt into a medium mixing bowl.
- Heat the milk and vanilla in a saucepan until hot, taking care not to allow the mixture to boil.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy.
- The eggs will have tripled in volume. Slowly pour in the oil and allow to whip into the egg mixture.
- Stir the dry ingredients and the milk, alternatively, until the batter is smooth and creamy. Stir in the lemon zest.
- Pour the batter into lined and greased cake pans (approximately 20cm/8inch).
- Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to chill completely.
Make the whipped cream
- Whip the cream with the icing sugar until it stiff peaks form.
Assemble
- Sandwich the cooled cake layers with the whipped cream and lemon curd then serve.
Nutrition
Calories: 570kcal | Carbohydrates: 70g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 316mg | Potassium: 215mg | Fiber: 1g | Sugar: 45g | Vitamin A: 591IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 2mg
How about beating hites and yolks separately? Would than make the cake fluffier?
You could but it’s an added step I don’t care to take.
what temperature is the cake baked at? That is not mentioned either.
The temperature is in the recipe card.
How much lemon zest goes in the cake batter? It is not mentioned.
The lemon zest is mentioned in the recipe card. It’s 1 tbsp.
I don’t see lemon zest in the cake ingredients either. Thank you for clarifying