EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
EARL GREY POUND CAKE WITH LEMON CURD
Lemon and tea are a classic pairing. Try the duet in this wonderful Earl Grey Cake with Lemon Curd. These are meant to be baked in mini bundt pans.
Provided by Annacia
Categories Dessert
Time 50m
Yield 12 mini cakes
Number Of Ingredients 11
Steps:
- Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
- In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
- Add granulated sugar; continue beating 5 minutes.
- Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
- Beat in vanilla (Mixture may appear curdled).
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
- Spoon batter into prepared pans, filling two-thirds full.
- Bake 25 minutes or until pick inserted near center comes out clean.
- Cool in pans on racks 10 minutes.
- Remove; cool on racks.
- TO FINISH:.
- Split cakes in half. Place tops on plates upside down; spread with curd.
- Add bottoms to creat a proper looking bundt cake.
- Sprinkle powdered sugar.
- *TIP:.
- For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).
Nutrition Facts : Calories 519.6, Fat 31.4, SaturatedFat 18.7, Cholesterol 169, Sodium 430.6, Carbohydrate 52.7, Fiber 0.9, Sugar 26.2, Protein 7.6
LEMON CURD POUND CAKE
Steps:
- Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients. 3. Pour batter into a greased and floured 10-inch (16-cup) tube pan. 4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. 5. Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired. Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.
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