Tangy and creamy, the lemon curd here makes this cake pure bliss for lemon lovers. Oat fiber (not to be confused with oat bran or oat flour) is an inexpensive low-glycemic flour, so it makes this cake budget friendly, too.This recipe is in the “Sweet Treats – Family Cakes” section of the Trim Healthy Mama Cookbook, page 299. This recipe makes a family-serve cake.
Lemon Curd Layer Cake
Description
Tangy and creamy, the lemon curd here makes this cake pure bliss for lemon lovers. Oat fiber (not to be confused with oat bran or oat flour) is an inexpensive low-glycemic flour, so it makes this cake budget friendly, too.This recipe is in the "Sweet Treats - Family Cakes" section of the Trim Healthy Mama Cookbook, page 299. This recipe makes a family-serve cake.
1 Family Serve Recipe
Ingredients
For the Cake:
For the Lemon Curd:
For the Frosting:
Instructions
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Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with coconut oil spray.
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Make the cake. Put all the cake ingredients in a food processor and process for about 1 minute. Pour into the prepared pan and bake for 20 to 25 minutes, or until lightly golden. Allow the cake to cool.
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Meanwhile, make the lemon curd. Melt the butter in a small saucepan. Turn the heat to medium-low and add the remaining ingredients. Heat slowly, whisking well, until the mixture begins to thicken. Once the curd reaches a slow simmer, whisk constantly for about 2 minutes as it thickens more. Take it off the heat and place in the refrigerator.
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Remove the cake from the pan and cut horizontally into 3 layers. Put the bottom layer on a cake stand or large plate and spread half the curd on it. Add the middle cake layer, and spread it with the remaining curd. Add the top layer.
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Make the frosting. Combine the ingredients in a blender or beat with an electric egg mixer until smooth. Use to frost the top of the cake.
Note
NOTE: You can find oat fiber at www.trimhealthymama.com
