Easter in the South is a big holiday. After church, friends and family gather around the table to share a meal that’s full of classic dishes and sweet surprises. Easter lunch wouldn’t be complete without a showstopping dessert, and this Lemon Curd Cake is just that!
PEEPS and Easter go hand in hand, and our friend Matthew Mead developed this fabulous Lemon Curd Cake for a fun, PEEP-inspired menu that’s featured in Celebrate magazine’s very best of Easter issue.
In it you’ll find 115 recipes and spring table ideas, all of which are sure to delight your guests and add a cheerful touch to your Easter Sunday.
Lemon Curd Cake
2016-03-14 17:09:32
Yields 1
Ingredients
- 1 cup butter, softened
- 2 1/2 cups sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup whole buttermilk
- 1/4 cup fresh lemon juice
- 1 1/2 cups prepared lemon curd
- Whipped Cream Icing (recipe follows)
- 10 marshmallow PEEPS
- Garnish: Candied Lemon Zest (recipe follows)
Instructions
- Preheat oven to 350°. Lightly spray 4 (8-inch) round cake pans with baking spray with flour. Line with parchment paper, and spray pans again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a large bowl, sift together flour, baking powder, salt, and baking soda. In a small bowl, combine buttermilk and lemon juice. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans. Bake (two pans at a time) until golden and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread ½ cup lemon curd between each cake layer, spreading almost to edge. Spread Whipped Cream Icing on top and sides of cake. Decorate cake with icing borders using a pastry bag and decorative tip of your choice. Top cake with marshmallow Peeps. Garnish sides of cake with Candied Lemon Zest, if desired.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Whipped Cream Icing
2016-03-14 17:10:40
Yields 4
Ingredients
- 6 tablespoons cold water
- 2 teaspoons unflavored gelatin
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Refrigerate a large bowl and beaters for at least 15 minutes before using.
- In a microwave-safe bowl or measuring cup, place 6 tablespoons water. Sprinkle gelatin over water, and stir to combine; let stand until soft, about 5 minutes.
- Microwave gelatin mixture on high for 1 minute, stirring at 30-second intervals. Remove from microwave, and let stand at room temperature for 10 minutes. (Gelatin must be liquid but not warm when added to cream.)
- Remove bowl and beaters from refrigerator. Add cream, sugar, and vanilla. Beat with a mixer at high speed just until soft peaks form.
- Gradually add gelatin mixture to whipped cream in a slow, steady stream, beating constantly. Beat until stiff peaks form. Use immediately.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Candied Lemon Zest
2016-03-14 17:11:27
Ingredients
- 1/4 cup lemon zest
- 1/4 cup sugar
Instructions
- In a small bowl, combine zest and sugar, tossing gently to coat. Spread onto a sheet of parchment paper to dry out for 1 hour before use.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
What is your favorite Easter dessert?
