Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen (Page 2 ) | June 25, 2024
Annonce:
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Method
- Prepare the Lemon Curd:
- In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- Remove the saucepan from the heat and add the butter, stirring until it is completely melted and incorporated.
- Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface of the curd with plastic wrap and let it cool to room temperature, then refrigerate until ready to use.
- Prepare the Pound Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and lemon zest.
- Layer the Cake and Lemon Curd:
- Pour half of the pound cake batter into the prepared loaf pan and spread it evenly.
- Spoon a layer of lemon curd over the batter, being careful not to let it touch the sides of the pan.
- Top with the remaining pound cake batter, spreading it evenly to cover the lemon curd.
- Bake the Cake:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
- Serve:
- Slice the Lemon Curd Pound Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
