For last 2 weeks, I have decided to prepare lemon cake with this lemon dream cake recipe. Finally, yesterday I prepared it, and surprisingly it tastes so good that I can’t help myself sharing this recipe with you. This can add a rich moist flavour in your dessert section for any type of parties, special days, and gatherings. The recipe is written below.
Table of Contents
Lemon Box Cake Recipe:
For clear directions, I have categorized the ingredients list and direction. It may help you a lot. Also, you can prepare it taking 2 days. I usually prepare it in 2 days, cause the flavour sets completely by this time.
Ingredients We Need for Yellow Cake with Lemon Filling:
- 50 gm of butter, softened
- 250 gm of caster sugar
- 2 tbsp of vanilla bean paste
- 4 eggs, lightly beaten
- 225 gm of self-raising flour or all-purpose flour
- 25 gm of cornflour
- 1 tsp of baking powder
- 50 ml of whole milk
- 300 ml of double cream, whisked to soft peaks
- Icing sugar for serving
For Lemon curd:
- 3 eggs
- 1 egg yolk
- 160 gm of caster sugar
- 150 ml of lemon juice (from about 4 juicy lemons)
- Finely grated rind of 2 lemons
- 160 gm of softened butter
For the Meringue:
- 180 gm of eggwhites (from about 4 eggs)
- 300 gm of caster sugar
Method of Preparing Lemon Dream Cake Step by Step:
For lemon curd:
Step 1: Take a medium heatproof bowl, and whisk 3 eggs, 1 egg yolk and 160 gm of sugar in the bowl.
Step 2: Combine the all ingredients finely, whisking them in 150 ml of lemon juice, and rind.
Step 3: Place the bowl over a medium-sized saucepan, make sure you keep it over simmering water. But do not boil the water.
Step 4: Stir the mixture with a whisk just not to cook the curd too quickly around the edge of the heatproof bowl until they reach at the temperature of 85 degrees C. Check this out with a sugar thermometer.
Step 5: Cook them like that for 25 to 30 minutes or until the consistency of the curd thickens like whipped cream.
Step 6: When done, remove from heat, and let cool for 10 minutes.
Step 7: Cover the bowl with a plastic wrap, and place them into a refrigerator to chill. Keep them there for at least 4 hours to overnight to allow the curd to set.
For the lemon cake mix:
Step 1: Start by preheating the
Step 2: Now, line up the 22cm diameter soring form (2) cake tins with baking paper.
Step 3: Beat 50 gm of butter, 250 gm of caster sugar, and 2 tbsp of vanilla bean paste in the electric mixture. Beat until they get pale and fluffy, and it won’t take more than 5 to 7 minutes.
Step 4: After that, gradually add 4 eggs, beating them finely until completely mixed up.
Step 5: Take a sieve, and a small bowl. Sieve 225 g of all-purpose flour, 25 g of cornflour, and 1 tsp of baking powder into the bowl. Then add them into the egg mixture bowl, as if there is no dry ingredients left.
Step 1: To prepare this, you need to whisk the eggwhites, and 1 tsp of sea salt in an electric mixer. Keep it on the medium speed, and mix them for 3 to 4 minutes or until the mixture forms like soft ribbon.
Step 2: keeping the mixer on, gradually add sugar in a few batches for 5 to 7 minutes or until you get a gloss-like meringue.
Step 3: Dot the meringue evenly over each cake (taking almost half of the meringue). Bake them in the preheated
Step 4: Removing the heat, cool them completely. It will take almost 3 hours or else you can’t taste it because of the meringue.
Step 6: When completely cooled, remove them from the tins as well as peel the baking paper off carefully.
Step 7: Spread lemon curd evenly over the bottom of the cakes. Top them with the prepared whipped cream (I use lemon cool whip frosting), dusting with icing sugar.
Serve the cake finely with your favorite drinks.
Though it takes quite a lot time to prepare, yet the whole taste is worth the patience. One of the best part is all can be prepared at home with less ingredients. So, without any further delay, start preparing pockets of lemon cake, and satisfy your cravings with the lemon pie filling cake.