Lemon curd cake

From Lemon curd cake

Lemon curd cake

Ingredients

Lemon curd

  • 1/3 cup strained, fresh lemon juice
  • 2 tsp fresh lemon zest
  • 5 tbsp sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
In a small sauce pan combine sugar and lemon juice. Heat over medium heat until dissolved. Add zest and stir. In a medium bowl, lightly beat egg. Whisking constantly, very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes, then transfer back into the saucepan. Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla. Set aside.

Topping

1/4 cup all-purpose flour
1/8 cup sugar
1+1/2 tbsp cold butter
1/4 cup coconut flakes

Batter
1+1/8 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
6 tbsp cold butter
1/3 cup evaporated milk
1/2 cup sugar
1/2 tbsp lemon juice
1 tsp lemon zest
1 egg
1/4 cup lemon curd

Preparation

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs, then stir in coconut. Set aside. Preheat oven to 350 F. In a large bowl, combine the flour, salt, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the sugar, evaporated milk, lemon juice, lemon zest, and egg. Stir into crumb mixture. Spread half of the batter into a greased 8-inch loaf pan. Sprinkle with half of the topping mixture, then spread the lemon curd. Carefully spoon the remaining batter over lemon curd, and sprinkle the remaining topping mixture on top. Bake at 350F for 25 to 30 mins or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.

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Trackbacks/Pingbacks

  1. Lemon curd cake | Soph n' Stuff - April 14, 2014

    […] Lemon curd cake […]

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