posted by Mai 03-14-103 9:24 AM
Tangy Lemon Cake
For The Cake:
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
6 oz. or 3/4 cup (175g) self-rising flour, sifted
1 level teaspoon baking powder
6 oz. or 3/4 cup (175g) unsalted butter, softened at room temperature, (cut into small pieces)
6 oz. or 3/4 cup (175g) superfine sugar
3 large eggs
Solid Vegetable Shortening (such as Crisco), for greasing pans
For the Lemon Curd:
Zest (finely grated), and juice from one large lemon
3 oz. or 6 Tbsp. (75g) superfine sugar
2 large eggs
2 oz. or 4 Tbsp. (50g) unsalted butter
For The Icing:
Zest of 1 large lemon (long curly strips) for garnishing top of cake
1/8 to 1/4 tsp. finely grated lemon zest
2 oz. or 4 Tbsp. (50g) confectioners' sugar, sifted
2-3 teaspoons lemon juice
Preheat oven to 325 degrees F (170 degrees C). Prepare two 7 inch (18cm) cake pans, 1 1/2 inches (4 cm) deep, by greasing them lightly with vegetable shortening, lining the bases with parchment paper and greasing the paper also.
Measure all the cake ingredients into a mixing bowl and beat with an electric mixer until you have a smooth, creamy consistency. Then divide the mixture evenly between the two pans, and bake them on the center rack of the oven for about 30-35 minutes or until the centers feel springy when lightly touched with your finger.
While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter, and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes. You don't have to watch over it, just come back from time to time to give it a stir.
When the cakes have finished baking, remove them from the oven, and after about five minutes turn them out onto a cooling rack. When they have cooled completely (this step is very important, cool cakes until cold-at room temperature), carefully cut each one horizontally into two using a sharp serrated knife. Now spread the lemon curd thickly to sandwich the layers together.
To make the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the confectioners' sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Now stir in the 1/8 to 1/4 tsp. finely grated lemon peel. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then sprinkle the lemon curl strips over the top and leave it for half an hour for the icing to firm up before serving. Store any un-eaten cake in a cool place.