Introduction
Dive into a world where citrus meets sweetness in the most delightful way with our Luscious Lemon Curd Cake. This cake, boasting a thick, soft, and dense texture, is an ode to all lemon lovers out there. It isn’t just a cake; it’s an experience where every bite transports you to sunny orchards filled with the freshest lemons. Whether you’re hosting a summer party or just looking for a slice of sunshine on a gloomy day, this Lemon Curd Cake promises to be the star of the show.
Ingredients
For the Loaf Cake:
All-purpose flour – 188 grams (1 1/2 cups)
Baking powder – 1 1/2 teaspoons
Salt – 1/2 teaspoon
Granulated sugar – 200 grams (1 cup)
Lemon zest – 2 tablespoons (From roughly 2 medium lemons)
Unsalted butter (room temperature) – 4oz (1/2 cup)
Vegetable oil – 2oz (1/4 cup)
Large eggs (room temperature) – 2
Fresh lemon juice – 3 tablespoons
Greek yogurt or sour cream – 4oz (1/2 cup)
Lemon curd – 4oz (1/2 cup)
For the Lemon Glaze:
Powdered sugar (sifted) – 125 grams (1 cup)
Lemon juice – 3 tablespoons
Lemon zest – 1 teaspoon
Heavy cream – A splash
Directions
Preparation: Start by preheating your oven to 350°F/180°C. Meanwhile, grease a 9X5 loaf pan, setting the stage for our lemony creation.
Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. This mixture will give our cake its perfect structure.
Infusing Lemon Zest: Using an electric mixer, combine the sugar and lemon zest. Blend for about 3-4 minutes, allowing the sugar to fully absorb the zesty lemon flavors.
Creaming Butter and Oil: To this mixture, add the butter and blend until it’s fluffy, which should take around 3-4 minutes. Follow this by adding the oil and mix for an additional couple of minutes.
Adding Eggs and Wet Ingredients: Introduce the eggs to the mixture one by one, ensuring each is well incorporated. Stir in the lemon juice, followed by the Greek yogurt or sour cream. The goal is a smooth, unified batter.
Combining Dry and Wet Mixtures: Gently fold in the previously set aside dry ingredients, ensuring not to overmix.
Layering with Lemon Curd: Pour 1/3 of the batter into the prepared loaf pan. Add dollops of lemon curd (1/3 of the total) on top and gently swirl with a knife. Repeat this layering two more times, finishing with a top layer of lemon curd.
Baking: Place the cake in the oven and let it bake for 40 minutes. To prevent the lemon curd from darkening too much, cover the cake with foil and bake for an additional 20-30 minutes. The cake is ready when a toothpick inserted in its center comes out clean.
Cooling: Once baked, transfer the cake to a wire rack and let it cool for about 30 minutes before inverting it out of the pan. Carefully turn it right side up and let it cool for another 30 minutes.
Glazing the Cake: While the cake cools, prepare the lemon glaze. In a bowl, whisk together powdered sugar, lemon juice, lemon zest, and a splash of heavy cream. Drizzle this luscious glaze over the completely cooled cake.
Notes/Conclusion
The Luscious Lemon Curd Cake is a celebration of the vibrant flavors of lemon, combined with the richness of curd and the sweetness of the glaze. It’s not just a dessert; it’s a journey of flavors and textures, promising a burst of sunshine with every bite. Serve it with a cup of tea or a scoop of vanilla ice cream for an elevated dessert experience. Remember, while the cake can be enjoyed immediately, allowing it to rest for a few hours will help the flavors meld beautifully. Store in an airtight container and refrigerate to savor its freshness for longer. Happy baking!