Meyer Lemon Curd Layer Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Granulated sugar: Adds sweetness to both the cake and the lemon curd.

Unsalted butter: Adds richness and moisture to the cake and curd.

Eggs: Provide structure and stability to the cake and curd.

Whole milk: Adds moisture and richness to the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Vanilla extract: Adds a subtle, sweet flavor to the cake.

Meyer lemon juice: The star ingredient, providing a unique, sweet-tart flavor to the curd.

Granulated sugar: Adds sweetness to both the cake and the lemon curd.

Eggs: Provide structure and stability to the cake and curd.

Unsalted butter: Adds richness and moisture to the cake and curd.

When making the lemon curd, ensure you cook it over medium heat and stir constantly to prevent it from curdling. Using a double boiler can help control the temperature more evenly, reducing the risk of overheating. Once the curd thickens, immediately remove it from the heat and stir in the butter until fully melted and smooth. This will give your curd a silky texture and rich flavor.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter, more tender cake.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• whole milk - Substitute with almond milk: Almond milk is a lower-calorie, non-dairy alternative that works well in baking.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• meyer lemon juice - Substitute with regular lemon juice: Regular lemon juice is more acidic but can be used in equal amounts.

• granulated sugar - Substitute with honey: Honey is a natural sweetener that adds moisture and a distinct flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil is a non-dairy alternative that adds a slight coconut flavor.

• To store the Meyer Lemon Curd Layer Cake, first ensure the cake is completely cooled. Wrap the cake tightly in plastic wrap to prevent it from drying out and to keep it fresh. Place the wrapped cake in an airtight container or cake carrier. Store it in the refrigerator for up to 3-4 days.

• If you wish to freeze the cake, start by allowing it to cool completely. Wrap each layer separately in plastic wrap, ensuring there are no exposed areas. Then, wrap each layer again in aluminum foil to provide an extra layer of protection against freezer burn. Place the wrapped layers in a large, resealable freezer bag or an airtight container. The cake can be frozen for up to 2 months.

• For the Meyer lemon curd, transfer it to a clean, airtight container. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Seal the container with its lid and store it in the refrigerator for up to 1 week.

• To freeze the lemon curd, pour it into a freezer-safe container, leaving some space at the top for expansion. Place a piece of plastic wrap directly on the surface of the curd before sealing the container with its lid. The curd can be frozen for up to 3 months.

• When ready to use the frozen cake layers, remove them from the freezer and let them thaw in the refrigerator overnight. For quicker thawing, you can leave them at room temperature for a few hours. Once thawed, assemble the cake as directed.

• To use the frozen lemon curd, transfer it from the freezer to the refrigerator and let it thaw overnight. Stir the curd well before using to ensure a smooth consistency.

• If you have leftover assembled cake, you can store it in the refrigerator. Cover the cake with a cake dome or wrap it loosely with plastic wrap to keep it fresh. It will stay good for up to 3 days.

• For longer storage, you can freeze the assembled cake. Place the cake in the freezer for about an hour to firm up the frosting and curd. Once firm, wrap the entire cake in plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 1 month. To serve, thaw the cake in the refrigerator overnight.

• Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.
• For a quicker method, use a microwave. Slice a piece of the cake and place it on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.
• If you prefer a stovetop method, use a double boiler. Place the cake on a heatproof plate and set it over simmering water. Cover the plate with a lid or foil and steam for about 5-10 minutes until warmed through.
• For an air fryer, preheat to 300°F (150°C). Place the cake in the basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn't overheat or dry out.
• To maintain the lemon curd's texture, you can reheat it separately. Place the lemon curd in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches the desired temperature, then spread it back onto the cake before serving.

• Oven: Used to bake the cake layers at the specified temperature.

• Cake pans: Two 9-inch round pans for baking the cake layers.

• Mixing bowl: For creaming together the butter and sugar, and for mixing the batter.

• Hand mixer: To cream the butter and sugar together and to mix the batter.

• Whisk: For whisking together the flour and baking powder, and for making the lemon curd.

• Saucepan: Used to cook the lemon curd over medium heat.

• Spatula: For stirring the lemon curd and for spreading it on the cake layers.

• Wire rack: To cool the cake layers completely after baking.

• Toothpick: To check if the cake layers are fully baked.

• Measuring cups: For measuring the flour, sugar, milk, and lemon juice.

• Measuring spoons: For measuring the baking powder and vanilla extract.

• Cooling rack: To cool the cakes after they are removed from the pans.

• Serving plate: To assemble and serve the finished cake.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar.

Pre-make lemon curd: Prepare the Meyer lemon curd a day ahead and store it in the fridge.

Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for easier mixing.

Cooling racks: Use cooling racks to cool cakes faster and more evenly.