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Using Lemon Curd in a cake recipe

cjwmschow May 13, 2012 10:42 AM

Has anyone tried adding lemon curd to a cake recipe to make it more lemony? If so do you have any suggestions on amount? I love lemon cake, but some recipees just don't seem to have enough of the lemon flavor to make me really happy. Any suggestions would be wonderful.

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    LauraGrace RE: cjwmschow May 13, 2012 12:08 PM

    I would think adding more zest would up the lemony flavor -- I ADORE lemon curd, but it seems like a waste to put the good stuff IN the recipe rather than ON it or as a filling. Maybe jarred lemon curd in place of some of the fat and/or eggs?

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      Isolda RE: cjwmschow May 13, 2012 12:26 PM

      I agree with LauraGrace. Try adding more lemon zest and juice to your recipe, then use the curd as a filler between the layers. That should be lemony enough. Another option would be to save that curd for tarts, where it will really shine. To fix your cake, just make whatever lemon cake you've been making, then right after you take it out of the oven, poke holes in it with a skewer or chopstick and pour a mixture of lemon juice and powdered sugar over it. I make mine really tart and the lemon flavor really comes through, especially after it sits for a day.

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