Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
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#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
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How to Make Lemon Curd: A Deliciously Easy Recipe!
How to Make Lemon Curd: A Deliciously Easy Recipe! Get your lemon fix with this quick and delicious lemon curd recipe. In this video, I share how to make the best lemon curd in less than 20 minutes. This is your ultimate guide to making the perfect lemon curd at home. Fill your cakes and cupcakes with it or top your toast, scones or ice cream with it. This easy lemon curd recipe is sure to brighten your day!
INGREDIENTS:
2-4 Lemons
1/2 Tablespoon of Lemon Zest
1/3 Cup of Fresh Lemon Juice
1 Whole Egg
5 Egg Yolks
1/2 Cup of Granulated Sugar
2 Tablespoons of Unsalted Butter
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Zester with Cover:
Handheld Citrus Juicer:
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Stainless Steel Bowls:
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How to make ★Gluten Free★ Blueberry & Lemon Curd Coffee Cakeブルベリーレモンカードコーヒーケーキ
ingredients
85g unsalted butter
125g granulated sugar
2 eggs
1/2 tsp vanilla extract
115g rice flour
20g mochi flour (glutinous rice flour)
6g baking powder
1.5g baking soda
pinch of salt
180g sour cream
100g Blueberry (fresh or frozen)
1 loaf tin lined cooking paper
Put half of cake batter, and spread 100g lemon curd.
Then put the rest of the cake batter.
Preheated oven at 180℃ bake for about 1 hour.
Put tin foil after 30 minutes.
Lemon icing
3 tbsp icing sugar
1 tbsp lemon juice
Lemon Curd Coffee Cake
Full Recipe -
Lemon Curd Coffee Cake is a bright and lemony twist on classic coffee cake. It features layers of moist sour cream lemon cake, lemon curd, and cinnamon streusel topped with a drizzle of vanilla icing.
Eggless Lemon Curd Cake with Easy Buttercream Frosting
Eggless Lemon Curd Cake – The cake turned out so soft and moist. This eggless lemon curd is so easy to make and yet you can’t really tell it’s made without eggs. I added some colours to it with the help of turmeric powder, it’s absolutely optional. I thought this is a good way to avoid a chemical product and yet taste just the same. You can either omit or use a yellow food colouring. It is well blended with eggless Buttercream. Instead of using powdered sugar I used condensed milk. The sweetness is so delicious, and the amazing thing is the buttercream is not grainy at all, it’s soft and smooth. Since I’m using the curd as the filling, I made it slightly thicker, so that the layer is firm and nice. You can make the lemon curd in advance and store in fridge for at least 5 days. I hope you’re inspired to make this at home.
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Ingredients:
• Eggless Lemon Cake
240ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
1 tbsp lemon zest
30ml [2 tbsp] lemon juice
• Eggless Lemon Curd
100g [½ cup] sugar
20g [3 tbsp] cornstarch
120ml [½ cup] lemon juice
120ml [½ cup] milk
30g [2 tbsp] butter
¼ tsp tumeric powder ***
1 tbsp sweetened condensed milk
***Remark: for colouring purpose, optional. You can substitute with yellow food colouring
• Buttercream Frosting
250g [1 cup + 2 tbsp] unsalted butter
130g [⅓ cup + 2 tbsp] sweetened condensed milk
1 tsp vanilla extract
syrup [1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Eggless Lemon Cake
1. Preheat oven at 180°C/355°F.
2. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix until combined.
6. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
7. Add in the lemon zest and lemon juice. Mix until combined.
8. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
9. Bake in preheated oven at 180°C/355°F at 30-35 minutes or until inserted skewer comes out clean.
10. Let it cool completely before slicing.
11. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges (optional). Set aside
• Eggless Lemon Curd
1. In a non-stick pot, add sugar and cornstarch. Give it a quick stir.
2. Add in the lemon juice. Stir until no lumps.
3. As you are stirring, add in the milk. Continue stirring until incorporated and no lumps.
4. Cook the mixture over low heat. Stir constantly and cook until the mixture is thickened and translucent. Using your spatula to lift up the mixture and you’ll see the mixture is translucent.
5. Off the heat and remove the pot. Add in the butter. Mix until the butter is melted.
6. In a small bowl, add the turmeric powder and condensed milk. Mix until well combined***
***remark: This is to make some colouring into the mixture. This is totally optional. But since the mixture is very pale, it’s nice to have some colours in it. Alternatively, you can also use yellow food colouring.
7. Add the mixture into the curd. Mix until well incorporated.
8. Strain the mixture to prevent lumps.
9. Cover with a cling film directly on top of the mixture to prevent formation of skin during the cooling process. Set aside for cooling completely before use.
• Buttercream Frosting
1. In a large mixing bowl, add the butter. Butter is lightly softened, but not too soft. Mix until creamy, pale and fluffy.
2. Add in the condensed milk and vanilla extract. Mix until combined. Not only the buttercream is soft and creamy, it is not grainy.
• Assemble the Cake (as per video)
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