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Lemon Layer Cake with Curd and Blueberries

Recipe photo courtesy of Elizabeth Watt

Layered and light, the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.

Source: Martha Stewart Living, June 2006
Servings

Ingredients

FOR THE CAKE

FOR THE LEMON CURD

Directions

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Reviews

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How would you rate this recipe?
76
  • jdhemecogmail
    19 JUN, 2017
    I'm a pretty experienced home baker, and I have to say this one is a dud. My cakes were only about an inch thick, so I didnt slice them into layers. I also baked the cake an extra 6 minutes and it still didnt turn golden like in the picture. In fact, the cake was very white all the way through, not yellow like above. The cake in the picture almost looks like a box mix to me - very fluffy and golden.
    Reply
  • shalomsalaam
    28 MAY, 2015
    This recipe was really disappointing. I followed the recipe to the letter, bought fresh cake flour, and folded my batter extra gently, but it still fell flat. The cake was thin, dense and a total flop. Tried again the next day with regular flour hoping for better results, but nope. Same flop. I'm not used to having cake fails! So sad! That being said, the curd was totally amazing. Martha's Swiss Meringue Buttercream elevated the sad, flat cake but won't make this cake again.
    Reply
  • marilisa64
    24 MAR, 2015
    I used pink grapefruit curd for the filling which was a lot of work but well worth it and delicious! The cake however came out dry. In the photo the cake layers look thicker. My cake layers turned out very thin. I added grapefruit rind to the cake batter but couldn't taste it after I bsked it. The cake is bland and dry. I might give it a last go by baking it in a sheet pan and brushing pink grapefruit juice into the cake before spreading on the curd. It might work better as a Swiss roll instead.
    Reply
  • ervinc
    10 MAY, 2014
    A friend made this cake for a party recently, and it was the highlight of the evening. I'm not sure how he transported it, as the layers are balanced precariously. The cake itself is light and airy, almost like a chiffon, and the lemon curd is sinfully rich. The whole mouth sensation was 'Wow!' It's my new favorite cake.
    Reply
  • stevoe
    10 APR, 2013
    Don't these layers slide? It looks precarious!
    Reply
  • quietbay34
    1 APR, 2013
    I made this for Easter yesterday and it was a HUGE hit. I secured it with 4 skewers so it wouldn't shift as we drove. The recipe was easy to follow and the lemon curd was fantastic. Thanks again!
    Reply
  • kristyn770
    14 JUN, 2010
    The nutritional info from the magazine, per serving: 350 cals; 10 g fat; 82 mg cholesterol; 63 g carbohydrate; 278 mg sodium; 4 g protein; 1 g fiber
    Reply
  • RobsDiva
    16 MAY, 2009
    What is the nutritional info on this cake? I don't see it listed anywhere. Thanks!
    Reply
  • Lyggie
    12 MAR, 2009
    The instructions are included for the Curd. Read the recipe properly.
    Reply
  • Lyggie
    12 MAR, 2009
    The instructions are included for the Curd. Read the recipe properly.
    Reply

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