March 23, 2011
Lemon Curd Cakes!
We've surprisingly received some snow here last night--just when we thought spring was here. Why not brighten your day with these gooey, sweet + tart treats? The cake was simple to make, but don't let that fool you: the silky lemon curd and butter gives it a satisfying dense richness. I love the bits where the lemon curd caramelized on the crust.
Lemon Curd Cake
variation of Heidi Swanson's Lilikoi Passionfruit Curd Cake via 101 Cookbooks
7-8 ramekins (or one 4x8 loaf pan or one 9"-10" springform pan)
1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 t baking powder
3/4 t salt
1-1/2 sticks unsalted butter
1 cup sugar
3 large eggs
1 t vanilla extract
3/4 c lemon curd (or curd of choice)
Preheat oven to 350ºF. Butter and flour baking vehicle of choice.
Sift together both flours, baking powder, and salt.
In another bowl, beat the butter until smooth and creamy, about 3 minutes. Add sugar and beat until smooth, about 3 more minutes. Add eggs one by one, beating after each addition and only adding the next one when batter is smooth. Stir in vanilla extract.
Gently fold the flour into the batter until flour just barely disappears. Don't over mix or cakes will be dense and tough! The batter will be pretty thick.
Divide half of the batter amongst the ramekins (or loaf/cake pan). Spread it around till smooth and then add a healthy dollop of lemon curd over the batter, avoiding the sides. Add the rest of the batter over the curd and smooth out the top. Divide the remaining curd on top of the batter and swirl a knife around for a marble effect.
Bake for 25-30 minutes if using ramekins, probably 50-60 minutes if using larger pans, until top of cake bounces back a bit when pushed with a finger. The curd will make it very moist, so trust your instincts.