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Meyer Lemon Sponge Cake With Lemon Curd Filling & Buttercream

Submitted by: | website: Red Barn Cafe | Source: my original recipe

Meyer Lemon Sponge Cake with Lemon Curd Filling and Buttercream
2013-07-03 Other
5 2

A light, luscious cake layered with homemade lemon curd and topped with sweet buttercream.


1¼ cups Flour
2 Tbsp Cornstarch
½ tsp Salt
7 Large Eggs, at room temperature, separated (save the 7 yolks in one bowl and 6 of the whites in another
1½ cups Sugar, divided
1½ Tbsp Finely Grated Meyer (or Reg) Lemon Zest
½ cup Meyer Lemon Juice
1½ tsp Vanilla Extract
½ tsp Cream of Tartar
Lemon Curd:
•3 To 4 Meyer Lemons, about 1 pound
•1/2 Cup Sugar
•2 Large Eggs
•1 Stick Unsalted Butter, cut into 4 pieces
Buttercream Icing:
1½ cups {3 Sticks} Unsalted Butter, at room temperature
1 lb Confectioners’ Sugar, sifted
3 Tbsp Heavy Cream
Pinch of Salt


For your pan, use a 9 or 10-inch tube pan with flat (not fluted) sides. Preheat oven to 325º; leave pan ungreased.

Mix the flour, cornstarch, and salt into a bowl and set it aside. In a large mixing bowl, beat the egg yolks and 1 cup of the sugar with an electric mixer on medium-high speed for 5 minutes, scraping down the bowl once. Mixture should be thick and light. Mix in the lemon zest, juice, and vanilla extract on low speed just until blended. Set aside.

In another large mixing bowl, with clean beaters, beat the egg whites and cream of tartar on medium-high speed until the whites are thick and quite foamy. Gradually add the remaining 1/2 cup of sugar while beating the egg whites on high speed until they are stiff and glossy, about 7 minutes.

Fold in 1/3 of flour mixture using a rubber spatula into the beaten egg yolks. Fold in another third of the flour mixture along with a third of the beaten egg whites. Then, fold in the remaining flour, then the remaining egg whites, until the batter is completel;y mixed in. Pour slowly into the tube pan and smooth the top with a spoon. Bake for 50 minutes, remove onto a wire rack and let cool 2-3 hrs. Invert the cake onto a plate and remove pan. Turn right side up and slice with a bread knife all the way around, horizontally. Remove top half and spread lemon curd with a large spatula or spoon. Replace Top and Spread Buttercream all over the top. Garnish with thickly sliced Meyer lemon peels and/or zest; refrigerate ubntil serving time.

Lemon curd directions-

Grate lemons to make 2 teaspoons zest. Juice lemons to make 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl. Add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth, about 5 minutes. Strain curd through a fine sieve set into another bowl. Chill until ready to add to cake. Cover with wax paper before chilling to prevent skin forming.

Buttercream- In a large bowl, whip the butter with an electric mixer on medium speed until smooth (about 1 minute). One cup at a time, add in the confectioners’ sugar and mix on medium-low speed until thoroughly mixed and creamy. Add the salt. Beat smooth (about 1-2 minutes). Mix in the heavy cream, lemon juice and zest on low speed until well blended. Turn to high speed and whip until light and fluffy, 4-5 min.

Helpful Tips:

Yes, this is a tad more complicated than some recipes, but it is truly so delicious and worth every minute! A Cake fit for a special occasion.