Ideas for lemoncurd and strawberry cake

17 years ago

I have leftover lemon curd languishing in the fridge, and it occured to me today that I could make a cake as a going away gift for one of my co-workers. I also have strawberry preserves. Single-me is not a cake baker. I am inspired by Sherry's layered cake but I have a tiny kitchen and limited utensils and time, so I'm looking to make something a little less elaborate.

I have only one 9-inch cake pan and can't afford to get another one. I think a round cake is out anyway, won't feed enough for the whole office gang. I have an 11x13 inch rectangular cake pan, an angel food cake pan, muffin tins for 12 cupcakes, and a bundt pan. I also have five pie pans, which is kinda weird since I can't make pie to save my life (but I do love EATING pie, so maybe that explains it).

Here are my questions. Can I put the filling in ahead of time and bake it? Like drizzle the middle of a bundt cake with lemon curd and strawberry preserves and then bake it? Same with a sheet cake or cupcakes? Another option would be to make the sheet cake or make the cake in an angel food cake pan and then slice the finished cake into three sections and put the filling in the middle. That is more elaborate than I would like, but I could try it. I've never tried a regular cake in an angel food cake pan. I could use the bundt pan, but slicing up a bundt cake sounds like a recipe for disaster with my kitchen clumsiness.

Also what kind of cake? What I would most like to do is buy a yellow pudding cake mix. I guess I could make a pound cake but that seems a little too rich but I could be wrong, it could be just the ticket. Or maybe a lemon cake? I don't have cake flour or anything like that, just AP flour, so really something bought and doctored will be best for me.

And the frosting? Buttercream seems to heavy for this kind of cake, but I have never made any other kind. If it was a bundt cake with the filling baked in, I could dust it with powdered sugar, which sounds good to me, and then serve topped with whipped cream. Or is there a whipped cream kind of frosting or something with egg whites?

Advice welcomed, but the simpler the better if there is going to be any possibility of me following through with this. I have the flu now and may not be able to pull anything off unless I get better. But I do want to make this cake sometime soon or the lemon curd is going to go bad on me! My main goal is to make some kind of cake and use up the lemon curd with it.

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Comments (8)

lindac
17 years ago
Head to the Salvation Army and buy another round cake pan the same size as the one you have.....will cost about fifty cents.
Bake a white cake mi8x according to the directions, fill with strawberry jam and topw ith lemon curd.
Linda c
sheshebop
17 years ago
Lori,
Why not just bake the cake and frost it with the lemon curd. As long as you keep it covered and refrigerated it will keep just fine. I have done that before. Or you could make a stripe of lemon curd, then a stripe of your strawberry preserves, on and on. (Although I am not fond of strawberry preserves as a cake topper, probably just because they are just so sweet.) But lemon curd on top would be lovely. I have done it with a box mix white cake before, but it would probably be even better with a yellow cake.
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Well, maybe, but this is one of my favorite lemon cake recipes, from "Joy of Baking" and it has 1/4 cup of lemon juice in addition to lemon zest AND lemon extract but has TWO teaspoons of baking powder instead of the one in the above recipe. Very lemon-y but not fluffy... Lemon Cake 1 cup (226 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 4 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon 2 cups (280 grams) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) fresh lemon juice Icing: 1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted 2 tablespoons fresh lemon juice Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan. For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering. This cake will keep for several days in an airtight container. Makes one - 9 inch (23 cm) cake. Annie
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deborah_ps
17 years ago
Lori,
You could use this method...but using muffin tins instead of the paper molds...
And filling some with lemon curd, some with strawberry...

Here is a link that might be useful: lemon curd cupcakes
deborah_ps
17 years ago
This recipe and pic looks even nicer :)

Here is a link that might be useful: lemon curd filled cupcakes
lpinkmountain
Original Author
17 years ago
I don't want to pay any amount of money for something I will never use. I don't even want a free round cake pan because it will take up space in my kitchen I could use for other things that I do use. Also, as I mentioned in my post, the problem is a double layer cake will not be big enough to serve our office crowd. If I really wanted a double layer cake I could bake a cake in the one round cake pan I have--twice.

I'm wondering if I could make a lemon bundt cake or a yellow bundt cake and put the strawberry preserves in the middle before I bake it and then use the lemon curd as a glaze? Or maybe little yellow cupcakes frosted with lemon curd and a dollp of strawberry preserves?

Has anyone baked cupcakes with jam in the middle? I have seen recipies for muffins done that way.
lpinkmountain
Original Author
17 years ago
Thanks for the ideas guys! I'm starting to think cupcakes because then I could make two batches. Deborah those cupcakes are so cute!

Just regular old cupcakes, or angel food or pound cake? And what kind of frosting? It can't be something that falls apart when it sits for a while, because folks will be coming and going at the going away party.
stacy3
17 years ago
Hi Lpink. This recipe was posted by riverrat and I've made it - it's fabulous. I was wondering if you could use the frosting from it? It has kind of the same flavors you're talking about.

Stacy

LEMON BUTTERMILK CAKE WITH STRAWBERRIES Âriverrat
Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.
CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened
strawberries, thawed
FROSTING
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled.

FOR CAKE: Position rack in center of oven and preheat to 350Â°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Serves 12.
Bon AppÃ©tit
June 1995
Jeanne Thiel Kelley: Los Angeles, California
dottieq
17 years ago
I made an angel food cake with lemon curd filling for Easter.....Southern Living magazine April issue. You slice the Angel food cake in thirds and spread with the lemon curd. Word of caution....this does not work well with a box cake mix. You must make the cake from scratch. The only box cake mix that I love is Angel but the texture does not hold up well when slicing into thirds. The cake is then frosted with cream cheese frosting. I was not that happy with the one in the magazine....I will be trying Stacy's recipe above next time.

Ideas for lemoncurd and strawberry cake

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lindac

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Ideas for lemoncurd and strawberry cake

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lindac

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