Old-Fashioned Lemon Curd White Cake

It’s been awhile since my last post so here’s a quick one. I had the intention of posting a restaurant review but it seems that there isn’t photoshop on the computer that I’m using right now on campus (BOOO!). Still, I hope you enjoy this substitute!


What better way to usher in the holidays with cake!? I love lemon so it was a natural choice for me to plop on some lemon curd I had on hand onto this white cake. The recipe calls for only egg whites so you can sorta say that this is a healthy choice amidst the gluttony to be had this season! ;)

Old Fashioned Lemon Curd White Cake (adapted from Magnolia Bakery)
½ cup             unsalted butter, softened
1½ cup           sugar
2 cups             flour
1 tbsp              baking powder
½ tsp              salt
1 tsp                lemon zest
1 cup               milk
2 tsp                vanilla           
4                      large egg whites
½                    lemon curd recipe
1½cup            heavy whipping cream
2-5 tbsp          sugar

I absolutely love lemon zest! 

1. Preheat oven to 350oF. Grease and lightly flour two 9x2-inch round pans. Line bottom w/ wax paper.
2. In a mixing bowl, w/ a paddle attachment, cream butter until smooth, 3-4 min. 
3. Add sugar and beat until light and fluffy, 3 min. 


4. In a medium bowl, sift flour, baking powder and salt together.
5. Alternate adding the dry ingredients and the wet (milk+vanilla) in 3:2 parts.
6. Beat well after each addition. 

7. In a separate bowl, beat egg whites on high speed to soft peaks. Gently fold into batter until just incorporated. 
 (Use the leftover egg yolks for MORE lemon curd! :D:D Or carbonara, or custard.)

8. Divide batter between the two pans. Bake until toothpick inserted into the centres come out clean, 22-25 min.
9. Let cool in pan for 10 min. Remove and cool completely on wire rack.
10. In a clean bowl, whip heavy cream until soft peaks. Continue whipping, slowly add 2-3 tbsp of sugar until stiff peaks. Add more sugar to taste. 
11. On the first layer, spread a layer of the lemon curd. Ice with whipped cream.

12. Top with the second layer of cake. Spread another layer of lemon curd.
13. Thinly ice the top and side of the cake. Using a 1M tip on a piping bag, pipe rosettes to cover the entire cake surface.
14. Chill in the fridge for 30 min-1 hour. Slice and serve!

 This cake, I was happy with how it turned out! My mom had asked me to bake a cake for her art classmates who were coming over so this was it. I had to jet so I didn’t get the chance to see the cake cut but they devoured it!