I’m heading back to San Fransisco for one last workshop! I’ve packed my carry-on to the brim, and I’ve filled my backpack with snacks that are as bad for you as they taste good. To be fair, they are emergency snacks in case of a low blood sugar attack. I wish this wasn’t my reality and all I really need are a few almonds and a pack of gum to satisfy. But, when a bag of Skittles is all that is standing between me living and dying, I welcome the judgmental eyes as I chomp on the artificial balls of lifesaving sugar.
It’s been a weird week. I mention this only to gain some sort of clarity, or maybe it’s just a defense mechanism? I was told by DM that I was gross, fat, a mess, and that I need to see a nutritionist. This person has no clue what I do to survive in any given day. Nor, how I eat for that matter. This person has no clue as to the number of times I give myself a shot or a poke in a day just to live an extra hour.
Yes, I’ve gained weight since being insulin dependent. Yes, there are times when I’m insecure about it. My current health priority is living to see another day. My current health priority isn’t having a beach body. It isn’t looking good on camera, or on fleek, or fitting into a straight leg denim. All things I want, none of which I need.
This is why I surround myself with people like Lena. A strong, intelligent, beautiful soul who has my heart. She runs her own food blog and has recently started a prop rental business called Propology for the Portland, Or area. Not only is she one of the first people to come to my defense, she has gone out of her way to make me laugh. Which, if you know me, is what I really, really, love to do.
This weekend, Lena threw a retreat at her house sponsored by Kroger to celebrate the launch of Propology. She ordered these White Lemon Cakes with a Citrus Curd because she is one of those people that supports her friends in tangible ways. I used Simple Truth butter and Simple Truth whole milk to complete the theme of the day. Hello—love them!
It was a beautiful event with charcuterie boards piled with pickled peppers, aged cheeses, and savory/sweet crackers. Lena is the QUEEN of the charcuterie board. I chatted my heart out with some of my favorite blogging friends and finished the evening slicing into the cakes and serving them to any and all who would eat them.
And, this cake is as delicious as it looks pretty. I mean, it does look a little too good to eat. That’s what you go for when it’s serving cake to a room full of food bloggers. We aren’t going for subtle. Thank you to my girl Heather of Sea of Roses for providing the beautiful florals! Couldn’t have been prettier! She has such a gift.
Thank you Kroger for sponsoring this post!
Lemon White Cake with Citrus Curd
This cake always reminds my customers of a classic southern cake. Recipe for Lemon White Cake with Citrus Curd will have you loving white cake again!
- Prep Time: 3 hours
- Cook Time: 35 minutes
- Total Time: 3 hours 35 minutes
- Yield: 10 servings
Ingredients
|| Lemon White Cake ||
1 cup butter
2 cups sugar
2 teaspoons vanilla
zest of one large lemon
6 egg whites
3 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup whole milk
|| Citrus Curd ||
1 large lemon, juice of
1/2 grapefruit, juice of
1 blood orange, juice of
1 1/2 cups sugar
3 eggs
1 stick butter
|| Frosting ||
2 cups butter
2 teaspoons vanilla
2 pounds powdered sugar
2-4 tablespoons heavy cream
|| White Chocolate Ganache ||
1 cup white chocolate chips
1/3 cup cream
1 tablespoon Americolor, white
Fresh organic flowers, white sprinkles, and 24K gold leaf for decoration.
Instructions
|| Lemon White Cake || Preheat oven to 350 degrees and grease three 6-inch pans. Cream room temperature butter and sugar together until fluffy. Add the vanilla and lemon zest. Add the egg whites all at once and continue to mix until combined.
In a separate bowl, sift the flour, salt, and baking powder and add to the butter mixture. Mix on low and then slowly add the whole milk. Scrape down the sides of the bowl and mix again until creamy.
Divide the batter between the cake pans and bake in the oven for 30-35 minutes.
|| Citrus Curd || Whisk the citrus juices together with the eggs and sugar until combined. Pour into a saucepan over medium heat until the sugar has dissolved. Cut the butter into dice-sized cubes and add to the mixture. Raise the heat up to medium/high and continue whisking until the mixture starts to thicken. Lower the heat if it starts to boil. Once the mixture has thickened, transfer to a bowl and cover with plastic wrap. Refrigerate for two hours.
|| Frosting || Cream the butter and vanilla together on low. Slowly add the powdered sugar. Continue to mix until the mixture is no longer chunky. Add the cream one tablespoon at a time until you reach your desired texture. Keeping the mixer on low and using the paddle attachment will insure a creamy and smooth buttercream.
|| White Chocolate Ganache || Use a double boiler to melt the white chocolate chips with the cream and Americolor. The mixture should drizzle when hot. If it’s too thick, add more cream and test again. Wait for the ganache to cool a bit until you get your desired consistency for the drip you want.
Place cakes between layers of citrus curd. Frost cake. Add drips of ganache to edge of cake. Decorate with organic fresh flowers, sprinkles, and gold leaf as desired.
Keywords: cake, citrus, curd, lemon
That is one beautiful cake! And, I think you look just as lovely as always Karlee-keep staying true to yourself!
Thank you so much, Mary!! I can’t let them bring me down
Karlee, You are gorgeous, intelligent, witty, charming and talented. Period. I am old and I know these things. Do not give some sad individual your joy! Simply carry on with your brilliance and thank you for sharing yourself and your amazing creativity with us! Beautiful cake – not sure I can come close to replicating but I am going to give it a try!!
Deb!!! Thank you so much!!! I promise to not let it rob me of my joy. I mean, it did for a second… lol but I’m good now. I so appreciate you and what you said!! And thank you for the cake love!! It’s definitely worth the college effort!!
This cake is gorgeous – just like you, my friend. OK, do you have a pic of it sliced? I want to see the inside. Love you!
Lol!!! The one thing I missed!!!
Just discovered your blog and I am pretty much undone! Filled with inspiration! Years ago I had the honor of stepping in to sub in your mama’s classroom kitchen and fell in love with her creativity & passion. On Monday my mama and I will bake the lemon white citrus curd cake! Blessings on your beautiful head!
That is the sweetest, Jane!!! I love hearing that and I so appreciate you reaching out and saying this! My mom is a talented/passionate individual and is my forever inspiration!!
Made this cake for my daughter’s 2nd bday party this past weekend and it was a BIG hit. Love love loved it!!! Thanks for sharing the goodness!
Oh em gee, YAY! I’m so happy you loved it! I’m actually making it this weekend too 🙂 Thanks so much, Nichole!