The soft, delicate texture, strong flavours of the lemon cake pair up with a satin-smooth lemon curd for a beautiful dessert.
My family is crazy after citrus..... and crazier after lemons! This lemon cake with the lemon curd ticked off all boxes when it came to their request of a lemony-lemon dessert.
One of the easiest desserts to put together, the cake itself is super soft. I let it bake on the top rack of the oven for an extra couple of minutes to get this crisp, charred crust that everyone at home loves!
The lemon curd comes together in just 5 minutes and sets beautifully, once chilled for an hour or so in the refrigerator. The proportions of the recipe make just enough to fulfill your craving, without leaving you with too much of the strong flavours of lemon.
Make the lemon curd ahead to save time.
The proportions of the lemon curd will give you a bit extra, which you can happily use across some interesting breakfast recipes during the week, pair up with a Dutch baby pancake or even spread it over some crisp toast for a quick tea-time snack. So let's get cracking!
INGREDIENTS
For the LEMON CURD
3 large eggs
1/2 cup granulated sugar
3 tbsp grated lemon zest (optional)
1/3 cup lemon juice
1/2 cup butter
For the CAKE
1.2 cups all purpose flour
2.5 tsp baking powder
1/2 cup or 100 gms granulated sugar
1 egg (room temperature)
1/2 cup or 125 ml milk
3 tbsp melted butter (cooled)
1.5 tbsp lemon zest
METHOD
For the LEMON CURD
Whisk the eggs with sugar till they become light and fluffy.
To this, add the lemon juice and whisk just till combined.
Place the mixture in a sauce pan over the stove on low heat and stir for 2 mins.
Add the butter and continue to stir.
Take the pan off the heat and pass through a strainer to remove lumps for a smooth texture.
Cover the lemon curd and once at room temperature, chill in the refrigerator for at least 1 hour.
For the CAKE
Preheat your oven to 200 C and grease a parchment lined loaf pan or baking dish.
In a bowl, mix the flour, baking powder and sugar.
In a separate bowl, whisk 1 egg till turns fluffy and add the milk, butter and continue to whisk.
Pour this mix into the bowl with the dry ingredients and add the lemon zest.
Using a spatula, fold the mix gently without overdoing it to retain lots of air for a fluffy texture. The batter will be a bit stiff.
Pour the batter into the prepared baking dish.
Bake for 20-25 minutes at 200 C and let the cake cool completely before pulling out of the baking dish.
Either spread the lemon curd over the cooled cake or serve with a dollop on the side. Enjoy!
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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