Sam’s “Welcome Back” Cake

A celebratory confection for very special occasions

Lemon Cake with Mascarpone-Lemon Curd frosting
Yield: Makes 12-16 servings

Lemon curd

  • 3 cups sugar
  • 9 lemons
  • 6 eggs
  • 3/4 cup butter (1 1/2 sticks)

Cake

  • 6 large eggs, separated
  • 14 tablespoons sugar
  • 1 3/4 cups sifted cake flour (sifted, then measured)
  • 1/4 teaspoon salt

 

For lemon curd:
Grate zest from lemons to equal 3 Tblsp. Cut lemons in half. Squeeze juice into measuring cup to equal 1.5 cups. Pour through strainer to remove seeds.

Want to read the rest?

Members receive access to everything.

Eucatastrophe members have unrestricted access to the whole site!

Eucatastrophe members have unrestricted access to the whole site!