Sheet Cake With Lemon Curd

This lemon cake with lemon curd filling has a few different components but overall it s a super easy recipe to whip up.

Sheet cake with lemon curd. At low speed beat in confectioners sugar cream and 1 3 cup of lemon curd until smooth. Make sure you re constantly stirring the saucepan as you heat the lemon mixture and incorporate the tempered eggs slowly. Spread batter out into an 11x17 inch rimmed baking sheet. How to make lemon curd cake.

I spread the batter evenly in the cake pan and did not have to trim it. Of course trimming the hump is not necessary. To make frosting easier pop the cake in the refrigerator for 30 minutes to firm up the lemon curd and keep frosting at room temperature for up to 2 hours. A trick for the lemon curd filling.

Before topping with the cream cheese frosting spread a thin layer of lemon curd over your lemon sheet cake. Chill 20 minutes until spreadable consistency. Even though it s a moist cake the layers are easy to work with. Four layers of cake made tender and moist with oil in place of butter milk honey and brown sugar are brushed with more honey then spread with a satiny smooth filling that s a cross between lemon curd and cream cheese frosting for the best of both.

To make the lemon cake first whisk together the dry ingredients in a large bowl. Make the lemon curd a few hours before making the cake you want it to be completely cool before using. A bit like a flavorful cup of tea this gorgeous naked cake is infused with honey lemon and a hint of ground cardamom. The slightly sweet lemon flavor of the cake paired with the punch of the tangy lemon filling is truly what makes this cake the best.

Bake in the preheated oven until set about 20 minutes. Beat eggs in a bowl with an electric mixer until light yellow about 30 seconds. Lemon layer cake with lemon curd and lemon buttercream. Using a serrated knife level tops of layers if necessary.

Mix lemon pie filling into cake batter mixture until well blended.