Recipes

Lemon Pound Cake with Lemon Curd

Lemon Pound Cake with Lemon Curd Recipe
  • Servings: 8
  • Difficulty: Easy to Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/3 cups unsalted butter
  • 6 eggs
  • 1 1/3 cups sugar for cake, 1/2 cup for macerated berries
  • 1 teaspoon salt
  • 1/2 tablespoon baking powder
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon vanilla extract
  • Zest of 3 lemons for cake, zest and juice of 1 lemon for berries
  • 1/4 cup heavy cream
  • 1 pound fresh blueberries

Directions

For Lemon pound cake:

1. Preheat oven to 350 degrees F. Spray a 9x5x3 inch with non-stick spray.

2. Cream butter until light and fluffy in stand mixer with paddle attachment, about 3 minutes on medium speed.

3. Add eggs one at a time, beating after each and scraping down sides of bowl.

4. Combine sugar, salt, baking powder, and flour in a separate bowl, then add to butter mixture. Mix on low speed until flour is incorporated.

5. Add vanilla extract, lemon zest, and heavy cream, mixing well and scraping down sides of bowl.

6. Place mixture in loaf pan and bake for 1 to 1 � hours or until toothpick inserted in center comes out clean. Cool completely on a baking rack.

For Macerated blueberries:

1. Lightly toss blueberries, sugar, zest and lemon in a large bowl. Taste and add more sugar if needed. Set aside for at least 1 hour.

For Lemon curd:

� cup plus 1 tablespoon fresh lemon juice (about 4 medium lemons)
� cup plus 1 tablespoon sugar
4 egg yolks
4 whole eggs
� teaspoon salt
Zest of 2 lemons
� cup unsalted butter
1. Place a heat proof bowl over a medium pot of simmering water. Whisk in lemon juice, sugar, egg yolks, whole eggs, salt and lemon zest, whisking until mixture thickens and coats back of a spoon, about 5 to 8 minutes.

2. Remove bowl from heat and add butter in small chunks, mixing until butter is melted. Strain mixture through a fine-mesh strainer into a clean bowl.

3. Cover with plastic wrap and refrigerate at least 2 hour.

This cake can be made up to 3 days in advance.

To serve:

1. Slice pound cake into 8 pieces. Place each piece on hot greased grill for about 30 seconds on each side.

2. On serving plate, top pound cake with 2 tablespoons of lemon curd and top with blueberries.

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