Ww Lemon Blitz Cake-Points:3
Submitted by kidvicious
Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
12 hrsA three-layer lemon cake that stays light without sacrificing that bright, puckery lemon punch. The filling is essentially a homemade lemon curd made lean: cornstarch and sugar thickened with skim milk, then sharpened with fresh lemon juice and zest. It chills overnight until it sets thick enough to hold between the layers.
The topping is lemon yogurt folded into light whipped topping. It spreads over the top and sides like frosting but tastes airy and tangy rather than heavy and sweet.
You slice the cake horizontally into three thin layers with a bread knife, spread the filling between each, then frost the whole thing. A couple hours in the fridge lets everything meld and firm up.
Kitchen Tips
- Whisk the cornstarch and sugar together dry before adding the milk. This prevents lumps that no amount of stirring can fix.
- Use freshly squeezed lemon juice, not bottled. The flavor difference in a lemon-forward dessert like this is huge.
- Chill the filling overnight, not just a few hours. It needs the full time to thicken properly or it’ll ooze out between the layers.
- Use a long serrated bread knife and a gentle sawing motion to split the cake. Pressing down compresses the crumb.
Variations
- Use lime juice and lime zest for a key lime version.
- Fold fresh blueberries into the filling for a lemon-blueberry layer cake.
- Top with fresh raspberries or strawberry slices before serving for color and a fruity contrast.
Ingredients
Directions
To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well.
Use a wire whisk to slowly whisk in the milk.
Place over medium heat, and bring to a boil, stirring constantly.
Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly.
Remove the milk mixture from the heat, and whisk in the lemon juice and rind.
Cover and chill for several hours or overnight to thicken.
Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping.
Set aside.
To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers.
Stir the filling. Place the bottom cake layer on a serving platter, and spread with half of the filling.
Repeat with the second layer.
Top with the third cake layer, and spread the topping over the top and sides of the cake.
Chill the cake for 1 to 2 hours, slice, and serve.
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