Lemon Curd Almond Butter Cake (2024)

FAQs

Does a cake with lemon curd need to be refrigerated? ›

The curd in this lemon curd cake does not need to be refrigerated within the first 24 hours but should be after that. Although it may be possible to keep your lemon curd fresh at room temperature, it will last longer, and you'll avoid growing mold or bacteria when it's stored in the fridge.

If you've cooked the curd well beyond the recommended time and it's still thin like water, chances are your measurements were off and you added too much juice—or not enough egg. To thicken it, whisk an egg yolk in a small bowl.

The most common reason why your homemade lemon curd split is cooking the curd on too high temperature. Because lemon curd is an egg yolk based "sauce," it requires gently cooking so that the egg doesn't become scrambled.

In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

Instead, it is best to keep lemon curd in the refrigerator to maintain peak freshness. Put the lemon curd into a clean, airtight container before placing it in the fridge. There, it will stay good for one to two weeks before it begins to decline in quality.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Simply crack an additional egg and separate the yolk from the egg white. Place the yolk in a small bowl. Gradually add a small amount of the curdled lemon curd to the bowl containing the additional egg yolk, which is essetnailly a stabilizer.

What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Why is my cake dry? Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Why is my lemon cake heavy? ›

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Why does my lemon curd taste metallic? A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

Let's peel back the layers of this zesty enigma. It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

The cake can be stored in the refrigerator for 4-5 days. To freeze the whole cake, refrigerate it until it's firm. Then wrap it in plastic wrap so it's completely covered. Then wrap it in aluminum foil and freeze.

Since there's fresh sour cream in the frosting, you can store this cake in the fridge. However, I tried to avoid keeping my cakes in the fridge as it can dry them out. So my preference is to store the cake in an airtight container at room temperature and only making the frosting when I'm ready to serve it.

The Best Way to Store Cake Layers

Wrap these tightly in plastic wrap, top, sides, and bottoms, so the plastic is touching the sides of the cake (that is to say, don't just drape the plastic over the top). If you don't have plastic wrap, opt for a plastic zip-top bag.