My daughter has been a baking machine lately. Every chance she gets she asks if she can make some cupcakes. Cupcakes are her thing. As a matter of fact she is measuring sugar in front of me as I right, only to bake away an orange dream cupcake creation. On the contrary, I am not a baker by any means, probably because I am not that much into sweets. I do love ice cream, but not so much a fan of cakes, pies, and unfortunately, cupcakes. BUT, I do try my best to help her out and give whatever guidance I can outside of her cupcake journal. Yes, she keeps a journal of her recipes which I think is pretty awesome. So recently I wanted to show my daughter that you can make other types of desserts that does not require heating the oven on a summer day. That’s when the lemon curd cake came into play.
Lemon Curd Cake Recipe
Let’s get started.
1 pint of heavy cream
1 1/2 tsp vanilla extract
2 heaping tbsp powdered sugar
10 oz jar of lemon curd
11 oz box of Nilla Wafers
1/2 tsp cinnamon powder
The cool thing here, and a great teaching moment for my daughter, is making homemade whipped cream.
Start by chilling your mixing bowl, and whisk in your freezer. I think this always helps when making whipped cream. Chill those two for about 15 minutes, then remove and get ready to make your whipped cream.
I use my KitchenAid mixer, and once attached, pour in the heavy cream, vanilla, and powdered sugar. Mix on a medium-high speed until the heavy cream thickens and forms stiff peaks on your whisk. This should only take a matter of minutes. If you want a sweeter whipped cream, add more powdered sugar prior to mixing.
Once you have whipped cream, get a 12×8 baking dish out, something in that range, and get ready to make the lemon curd cake.
Lemon Curd Cake Ingredients
I say cake here, but it uses those delicious Nilla wafer cookies. Once set however, and placed in the refrigerator for a period of time, those Nillas soften up and make this great cake like te...