Mother’s Day calls for a special tribute to Mamas. Why not celebrate with a Queen Cake and it’s layered 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 the 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 in the juice from the 4 lemons while still processing then moved the mixture to a bowl. In the microwave I cooked the curd with some stirring until it was thick. No need to stand over a hot stove for a long period of time.
The last s
[/caption]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:
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.
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 cake cold for up to 3 days.
If evolution really works, how come mothers only have two hands? Milton Berle