Table of Contents
Ingredients 1 16 tablespoons (227g) unsalted butter*, at room temperature, at least 65°F 2 2 cups (397g) granulated sugar 3 1 teaspoon salt 4 4 large eggs, at room temperature 5 2 teaspoons baking powder 6 3 cups (361g) King Arthur Unbleached All-Purpose Flour 7 1 cup (227g) milk, whole milk preferred, at room temperature More items…
Stir the lemon curd into the prepared pastry cream until evenly blended. Cover the lemon pastry cream, and refrigerate for 2 to 3 hours until firm. To assemble the cake: Gently stir the filling to loosen it, then spread 1/2 cup of filling atop each cake layer; don’t stack them yet.
To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don’t let the mixture boil. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a rack or serving platter.
Nancy Bathurst entered this cake in King Arthur’s “Great Cake Contest” at the Illinois State Fair, and was the winner of the grand prize. Congratulations, and well done!
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