Thursday, February 27, 2014

Tri Citrus Cake with Lemon Curd - 52 Church PotLuck Desserts

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Now we are gettin FANCY!!!

This cake is a celebration of Citrus!  Each layer has a distinctive taste of Lemons or Oranges or Limes.  Not so subtle differences are achieved with the zest of the fruit.  Built in BIG FLAVOR Enhancement comes from a couple of layers of Pucker Up Lemon Curd (yesterday's Post, go ahead and click the blue letters to see the recipe).

There are a couple of tricks to get the curd to behave.  The pressure of a layer cake will cause the curd to seep out the sides.  Even after a night in the fridge, the curd is still soft enough to seep out the sides as you cut the cake.  So be sure to follow the directions, especially to cut the muffin top portion of the cake off so that you have a flat surface.  Then apply the curd one layer at a time so that there is time for some to seep into the nooks and crannies. Slice carefully with a thin sharp knife and all works well!

the distinctive look and various flavors will make this a crowd pleaser.  Lots of OOHS and AAHS When it's served and when it's eaten!

OK... Here's what I did...

Tri Citrus Cake
with Lemon Curd

  • 5-1/4 Cups Flour
  • 7 tsp Baking Powder
  • 1 tsp Salt
  • 1-1/3 Cup Shortening
  • 3-1/2 Cups Sugar
  • 6 Large Eggs, room temperature
  • 2-1/4 Cups Milk
  • 3 tsp Vanilla
  • For the Lime Layer, 3 tsp Lime Zest
  • Several Drops Green Food Coloring for desired look.
  • For the Orange Layer, 3 tsp Orange Zest
  • Several Drops Orange Food Coloring for desired look.
  • For the Lemon Layer, 3 tsp Lemon Zest
  • Several Drops Yellow Food Coloring for desired look.
  • 2 Cups Pucker Up Lemon Curd, divided
  • 1 Cup Buttercream Frosting
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Prepare three 9-inch Springform cake pans. Sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  4. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 35 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  6. Take a LONG Serrated Bread knife and carefully cut the "muffin top" portion of 2 of the layers off so that you have two layers with flat tops.
  7. Add 1 Cup Lemon Curd onto the two flat layers. spread to within 1/2 inch of the edge. By cutting the muffin top off you expose the nooks and crannies of the cake providing surface area for the curd to seep into the cake, Move each layer to a refrigerator for several hours (over night). DO NOT STACK THEM YET OR THE CURD WILL SEEP OUT.
  8. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost and with ButterCream Frosting. Refrigerate until serving.
  9. Serve Chilled and ENJOY!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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