Citrus Cake Recipe

summary

directions

Citrus Curd Directions:

1. Place a fine mesh strainer over a heatproof bowl and set aside. In a small saucepan, whisk together the sugar, orange zest and salt. Whisk in the citrus juices and the egg yolks until well combined. Add the butter and set over medium low heat, whisking constantly until the butter has melted.
2. Switch to a wooden spoon and continue cooking over low heat until the mixture thickens and coats the back of the spoon (do not boil), about 5 minutes.
3. Strain the mixture into the heatproof bowl and cover with plastic wrap pressed directly on the surface. Refrigerate until firm, at least 4 hours.

Cake Directions:

1. Preheat the oven to 350°F with a rack in the center position. Line the bottoms of two 8-inch round cake pans with parchment and coat with nonstick baking spray.
2. In a large bowl, sift together the flour, 1 cup of sugar, baking powder, salt and baking soda.
3. In another bowl, whisk together the sour cream, milk, oil and lemon extract. Whisk the wet ingredients into the dry until it forms a smooth, thick batter.
4. Using a stand mixer fitted with the whisk attachment, whip the eggs whites and the remaining sugar until firm, but not dry, peaks form, about 5 minutes. Using a rubber spatula, stir about ⅓ of the egg whites into the batter to loosen, then gently fold in the remaining egg whites in 3 additions.
5. Divide the batter into the two pans. Firmly tap the pans on the work surface to release any large bubbles, then smooth the tops with an offset spatula.
6. Bake until the cakes are golden brown, firm to the touch, and a cake tester inserted into the center comes out clean or with moist crumbs, 35–40 minutes.
7. Allow the cakes to cool in the pans for 3 minutes, then run an offset spatula around the outside of the pans to loosen. Working with one cake at a time, invert onto a cutting board and remove the parchment paper, then reinvert onto wire racks to cool completely.

Buttercream Directions:

1. While the cakes cool, combine the egg whites, sugar and salt in the heatproof bowl of an electric stand mixer and set over a pot of gently simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F, about 2 minutes.
2. Transfer to the stand mixer fitted with the whisk attachment and whip on high speed until the mixture forms stiff, glossy peaks and has cooled to around 90°F, about 6 minutes. Add the butter 1 tablespoon at a time and continue whipping until all the butter has been incorporated, about 6 minutes.
3. Scrape down the sides of the bowl and switch to the paddle attachment. Add the vanilla and beat on medium-low until the mixture is smooth and glossy, about 5 minutes longer.

Assembly Directions:

1. Trim the domes from the tops of the cakes and set aside. Place about ⅓ cup buttercream in a piping bag fitted with a ¼-inch round tip (or use a zipper-lock bag with one corner snipped). Pipe two concentric rings of buttercream on top of one cake layer around the outside edge, forming a wall of buttercream about ¼-inch tall and ½-inch wide. Fill the center of the buttercream ring with the citrus curd and smooth to an even layer. Top with the second cake layer.
2. Apply a thin layer of buttercream on the top and sides of the cake, forming a crumb coat, and refrigerate until firm, about 45 minutes, then frost with the remaining buttercream.
3. Decorate the cake with a mixture of dried and candied citrus. Store in the refrigerator for up to 3 days; bring to room temperature before serving.

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