Friday, August 28, 2009

Lemon Curd Pound Cake


Ok, so, I know 'curd' doesn't sound all that appetizing, but if you like Lemon Bars, it's the SAME thing, I promise. Very tasty! I'm not one that loves pound cake, but something about this recipe caught my eye. It might have something to do with the fact that I had most of the ingredients ;)
My best friend (and adopt-a-sister ;) ), Kelly, gave me this cookbook for my birthday. I'm finally getting to making something from it, and this is the first recipe I chose!

Wait to prepare the Lemon Curd until the cake comes out of the oven so it will still be warm when spread over the cake.

Makes 10 to 12 servings

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; carefully brush Lemon Curd over top and sides of cake. Cool completely on wire rack.

Lemon Curd

2/3 cup sugar
1 1/2 tablespoons butter, melted
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten

Stir together first 4 ingredients in a small, heavy saucepan; add egg, stirring until blended.
Cook mixture, stirring constantly, over low heat, 10 to 12 minutes or until mixture thickens slightly (cooked mixture will have a thickness similar to unwhipped whipping cream) and begins to bubble around the edges. Remove from heat. (The curd should be brushed immediately over cake, as mixture will continue to thicken as it cools.)

Doesn't this look delicious?! Grab a glass of milk and dive in :)
I had some additional batter that I made some mini-bundts with :)
If you'd like, you can follow along with the recipe here.


  1. That's wierd... I thought that I commented on it earlier, but you don't have any comments.

    My comments were something like this: Oh my gosh, YUMMY! Please mail it to me, I LOVE, LOVE lemon pound cake!!!

    It looked so yummy that I am on the site again to show it to Nick and to let my mouth water...

  2. I'm thinking about making it tomorrow... although I really don't need it.

  3. Ok this is for sure the cake Stori wanted me to make. I sent you an email but don't think it went through.



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