Meyer Lemon Cream Cake

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This is a little cake that I made recently for a work party and also for a Sunday dinner dessert.  It is such a sweet little cake and tastes divine warmed up in the microwave.  My favorite part of the cake is the whipped cream and lemon curd filling and topping -- just so sweet and tart and yummy.  You would think that something so delicious as lemon curd would have a more appealing name.  There is just something about the word curd..
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 The cake is made with Meyer lemons.  If you haven't tried them, you should try them.  They taste like a mix of lemon and orange and they are juicy, but they are not as tart as traditional lemons.   Would you chocolate lovers hate me if I say that I like lemon desserts better than chocolate?  It's true!  I am a big citrus fan!  If you can't find Meyer lemons, traditional lemons will still be delicious.

 Meyer Lemon Cake Recipe

Recipe adapted from Silver Palate Cookbook

8 tablespoons butter (1 stick), softened

3/4 cup granulated sugar

2 eggs, separated

Grated zest of 4 Meyer lemons

1 -1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh Meyer Lemon Juice

Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans.  I always use Baker's Joy when making cakes. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and the lemon zest. Mix the flour with baking powder, baking soda, and salt. Add dry ingredients alternately with the lemon juice to the batter. Beat the egg whites until stiff and fold them into the batter. Pour batter into the prepared pan.  Bake for 22 to 25 minutes or until sides of  cake pull away from the pans or until cake tester comes out clean.  Place cakes on cooling rack and take out of pans after 10 minutes.  Cool and then top with lemon cream below.

Lemon Curd Cream

=Mix one part lemon curd with 1 part freshly whipped cream.  You wouldn't want to make this with an artificial whipping cream!  I used 2/3's ciup lemon curd and 2/3's cup whipping cream.  I used Trader Joe's lemon curd as I had some on hand as  Jeannie, my sister, had sent me some in the mail.  The Trader Joe's Lemon Curd is especially delicious.  You can find other brands lemon curd at most stores.  I have used Richardson's Lemon Curd before and it is good.  Spread have of lemon curd cream between the layers of the cake and spread the remaining half of the lemon curd on the top of the cake.  Decorate with a sugared lemon peel.

Notes:  This is a small cake.   There is not a lot of batter to divide between two layers.  My daughter Tati, 15 years-old, loved this cake warmed up in the microwave.  Well, truth be told, she loves all cakes warmed in the microwave. 

Thanks for sitting a spell on my couch.

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I'm Lovn It, Foodie Friday, Weekend Wrapup, Met Monday, Made By You Monday