Stella Cake: aka Citrus cake with Lemon Curd Filling and Lemon Orange Icing

In Desserts on November 5, 2011 at 4:14 pm

Ah why is my life so busy I can’t post yummy cakes online??
Here is the recipe, a couple of friends and I made it a few weeks ago – the icicng needed some tweaking because the original one called for way too much butter (yes, there is such a thing) but if you feel the need to find the old one, here it is!

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
grated zest of 2 oranges
grated zest of two lemons
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup whole milk
Blood oranges, regular oranges, lemons, limes sliced to arrange on top of the cake
fresh mint, also to arrange on top of the cake

Lemon Curd Filling (adapted from RealSimple)

4 large eggs
1 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
pinch salt
1/2 cup (1 stick) unsalted butter, cut into pieces

Fresh Orange Lemon Frosting
1.5 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
2 tablespoons fresh orange juice
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch salt


Heat oven to 350°F. Butter two 8″, 9″ or 10″ round cake pans, line the bottoms with parchment (wax paper works for the poor college student :P), butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes.  Mix in the grated zest of the oranges and lemons.  Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (don’t over mix).

Divide the batter equally between the prepared cake pans, leveling the top of each with a large spoon or rubber spatula.  Bake until a toothpick from the center of the cake comes out clean, 25 to 30 minutes for 8-inch pans, 22 to 25 minutes for 9-inch pans and 20 to 22 minutes for a 10 inch pan.  Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

While the cakes are cooling – have some sugar time with the icing and filling!

Directions for filling:

In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened (like the consistency of mayonnaise), 12 to 15 minutes. It takes a while (probably longer) but if you have an awesome person like Morgan whisking it, you will not have to worry!

Pour the mixture through a fine-mesh sieve into a medium bowl.  Place a piece of parchment or wax paper directly on the surface of the lemon curd (so it doesn’t dry with a crust on it) and refrigerate until completely cool, at least 2 hours and up to 2 days.

Directions for icing:

Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes.  Add the orange juice.  Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.  Ice the cake!  It’s helpful if you let it refrigerate first so the icing doesn’t droop down the cake.


I did two different iterations – ultimately I liked the first one better but had three hungry people waiting to eat so I just left it 😛

Ta da! YUM.



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