Mother’s Day calls for a special tribute to Mamas. Why not celebrate with a Queen Cake and it’s layers of filling of cream and lemon curd. Recently, I found this appropriately named royal tower on Louisiana Cookin’ magazine’s website (http://louisianacookin.com/queen-cake/). I remembered reading this Mother’s Day Brunch article in our local library, so off I went to revisit that article.
The magazine was introducing it’s Queen Cake for the first time with a plan to showcase an updated version in their future May/June issues to honor Moms. I think they should call it the official Louisiana Queen Cake since there already is a King cake. This way, Mamas will always be associated with a beautiful confection.
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The pretty, tall, four layers sandwiching a lemon cream filling is what enticed me to bake this cake. The vanilla layers are moistened with buttermilk and sour cream (here is the recipe http://louisianacookin.com/queen-cake/). I substituted vanilla bean paste for regular vanilla extract in the batter. It adds that whole bean flavor but is much more affordable than purchasing the whole bean in a jar. I like the rich vanilla taste! The paste can be found in the cake decorating section in stores.
The creamy filling is my favorite. It calls for store-bought lemon curd, but I thought I’d make my own and share the recipe with you. It’s easy! I used my mandoline to take the zest off of 4 lemons and chopped it fine. Then I put the zest into the food processor along with some butter and sugar.
While processing, whole eggs, and yolks are added one at a time.
Next, I poured the juice from the 4 lemons into the top while still processing, then moved the mixture to a bowl. In the microwave, I cooked the curd with some stirring until it was thick. There’s no need to stand over a hot stove for a long period of time.
The last step is to refrigerate until cold or serve it warm on just about anything. I like it best on a spoon. Here’s the recipe:Print
A sweet, creamy lemon curd that is easy to make and kept in the refrigerator for up to two weeks. No need for those store bought ones.
3 tablespoons lemon zest (from 4 lemons)
1/2 cup butter, softened
2 cups sugar
2 egg yolks
1 cup lemon juice (from 4 lemons)
Place zest, butter, and sugar into a food processor. Process until all ingredients are blended well adding eggs and yolks in one at a time. While processing add lemon juice continuing to blend well. Place ingredients into a medium microwavable bowl. Microwave on high for 5 minutes. Stirring after every minute with a whisk until thickened or when curd stays coated on the back of a spoon. Cover bowl with plastic film and refrigerate for at least 2 hours.
May be kept in the refrigerator up to a couple of weeks.
- Cuisine: American
- Serving Size: 1/4 cup
If this stacked beauty intimidates you a bit, I suggest baking the batter in a 9 x 13 pan and frost the cooled cake with the cream filling. Your taste buds will never know the difference. Before serving, refrigerate, and keep the cake cold for up to 3 days.
If evolution really works, how come mothers only have two hands? Milton Berle