Lemon Cake to Accompany Lemon Curd

Lemon Cake with Ponderosa Lemon Curd Filling

Lemon Cake with Ponderosa Lemon Curd Filling

I thought it might be helpful to give you the recipe for the little lemon cake I made for the lemon curd from the previous post.  This is a small light cake, made in one layer which is then split, into as many layer as you can manage (I can only manage two).  I used a 7″  spring form pan, but an 8″ layer cake pan would be just as good, albeit the cake a little thinner.  Here’s the recipe:

Lemon Cake (adapted from Woman’s Day Encyclopedia of Cookery, Fawcett Publications, NY)

  • 1 egg, separated
  • 1 1/2 tsp. fresh lemon juice
  • 2 tsp. lemon zest
  • Tbsp. sugar
  • 3 Tbsp. hot water
  • 1/2 C. cake flour (lacking cake flour, I removed 1 Tbsp. flour from 1 C. AP Flour)
  • 1/2 tsp. baking powder
  • slight pinch of salt

Beat the egg white until stiff but not dry and set aside.  Beat egg yolk, add lemon juice and beat until pale yellow.  Beat in sugar, one tablespoon at a time.  Add hot water slowly then add dry ingredients.  Mix thoroughly and fold in the egg white.  Pour into a greased pan (7 or 8 inches in diameter) and bake at 350º for about 18 minutes.  Remove from pan and cool then slice horizontally into at least two layers.  Spread lemon curd between the layers, sift confectioners sugar over the top and serve with an added dollop of lemon curd.


1 Response so far »

  1. 1

    Mary said,

    Now you’re really tempting me! I’m sure it’s delicious!! Congratulations on your bumper crop – 2 huge lemons from that little tree!


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