Lemon Praline Cake

This crunchy Lemon Praline Cake and tart is a lemon lover’s fix! Lemon curd and lemon buttercream nestled over a honey sponge cake. Then you add the pralines…….excuse me, I have to go make this cake NOW!

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

Category: Desserts Servings: 8

Ingredients:

Cake:

2/3 cup all-purpose flour

1/2 teaspoon baking powder

4 eggs

1/2 cup superfine sugar

4 tablespoons butter, melted

2 tablespoons honey

Pralines:

1/2 cup superfine sugar

1/4 cup sliced almonds, toasted

Lemon Frosting:

1 cup unsalted butter – at room temperature

2 cups confectioners sugar

2 teaspoon pure lemon extract

1 pinch kosher salt

2 tablespoons heavy whipping cream

Lemon Curd (You can use jarred if you do not want to make your own)

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3/4 cup fresh lemon juice

1 tablespoon grated lemon zest

3/4 cup sugar

3 eggs

1/2 cup unsalted butter, cubed

Instructions:

Preheat oven to 350F. Lightly grease a 13 x 9 baking pan, line with parchment paper and grease again.

In a medium bowl sift the flour and baking powder 3 times. Reserve.

Whisk egg and sugar with an electric mixer over high speed for 8-10 minutes, or until pale, thick and tripled in volume.

Sift half the flour mixtures over the egg mixture and gently fold with a spoon. Repeat with the remaining flour.

Mix to combine butter and honey. Add to cake batter and gently fold.

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Pour batter into the baking pan and bake for 15 – 18 minutes, or until golden and springy. Let it cool completely after you removed it from the oven.

Prepare the pralines:

Increase the oven temperature to 400º F. Line a baking tray with parchment paper and lightly grease it. Sprinkle sugar evenly on the baking tray. Cook for 12- 15 minutes, or until sugar is melted and golden. Remove from oven and sprinkle almonds over the melted sugar. Allow to cool. When cooled break the praline into pieces and process in a food processor until fine.

Prepare the frosting:

With an electric mixer on medium speed cream butter for 8 – 10 minutes until light and fluffy. Adding confectioners sugar and beating after each addition. Beat in lemon extract ,salt, and heavy whipping cream until desired spreading consistency is reached, about 2 minutes.

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Prepare Lemon Curd:

In a 2 quart saucepan, combine lemon zest,lemon juice,eggs, butter , and sugar. Cook over medium-low heat until thick , about 6 minutes.

Assemble the cake:

Carefully cut the sponge cake horizontally into 2 equal parts. Trim the edges if necessary to make it even. Spread lemon curd, frosting, then a second layer of lemon curd over one layer and sprinkle with pralines. Repeat with the other layer, finishing with a layer of frosting and pralines.

This crunchy Lemon Praline Cake and tart is a lemon lover’s fix! Lemon curd and lemon buttercream nestled over a honey sponge cake. Then you add the pralines…….excuse me, I have to go make this cake NOW!