Spice Cake with Lemon Curd Filling

Spice Cake with Lemon Curd Filling

A moist and tender spice caked filled with a surprise of luscious lemon curd!

This month our Blogger Recipe Challenge group was fortunate enough to be sponsored by Love Cooking Company. They sent each of us a Mrs. Fields Fill N Flip Round Baking Pan and put us to work! This pan is like nothing I'd ever seen before. It's unique design leaves a spot in the center of the cake to add a filling, then the other half of the cake goes on top and covers it all up! Super cool if you ask me.

It took me quite some time to come up with the combination of cake and filling that I wanted to go with, but I'm super pleased with my results! You may think at first that spice cake and lemon curd aren't a pair, but let me assure you they are. This cake is so moist and tender, with just a hint of the wonderful spices. Filled up with tangy lemon curd and it's a winning combination. Top it off with a simple light glaze and it's a cake everyone will love.

Spice Cake with Lemon Curd Filling
Recipe written by The Chef Next Door
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Ingredients:
1 stick unsalted butter, room temperature 
1 cup granulated sugar
1 cup light brown sugar
1/2 cup coconut oil, melted and slightly cooled
4 eggs
2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
1 cup milk 
1 jar prepared lemon curd

For the drizzle:
1/2 cup powdered sugar
2 Tbsp milk

Preheat the oven to 350 degrees. Spray the Fill N Flip Pan with non stick baking spray and set aside. (Alternately, you can use two 9-inch cake pans)

In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. In the bowl of a stand mixer, cream the butter with both sugars. Add the coconut oil and mix well. Next add the eggs, one at a time, beating well after each addition. Alternately add the flour mixture and the milk to the batter, mixing well. 

Pour the batter evenly into the prepared pans. Bake until the center of the cakes spring back when lightly touched, about 25 minutes. Remove the cakes from the oven and cool on a wire rack for about 45 minutes. Invert them onto the cooling rack to finish cooling completely. 

Add the jar of lemon curd to the cake half with the opening and smooth it out. Add the other half of the cake onto the top to completely enclose it.

Whisk the powdered sugar and milk together to make the drizzle, then lightly drizzle it over the top of the entire cake. Slice the cake into pieces and serve. 

Bon Appetit!

Learn more about Love Cooking Company by visiting their website, or you can find them on Facebook, Twitter and Pinterest

Disclaimer: I received products from Love Baking Company for review at no charge but was not monetarily compensated for this review. All opinions, as always, are my own.