Lemon Drop Cake with Lemon Curd

 

The lemons at the local wrestling ring (aka grocery store) are HUGE.  And not only are they huge, they actually have great flavor and juice.  So I decided to continue the lemon theme we’ve had going this weekend with a Lemon Drop Cake with Lemon Curd.

I had never made curd of any kind, that I could remember, until I made this carrot cake Carrot Cake with Orange Curd.  When I realized how ridiculously simple it was, it became a go-to for cake fillings.

The only catch I can possibly think of is that you must be diligent about stirring – preferably with a whisk – the entire time it’s cooking.  Otherwise you get scrambled eggs, and that’s just not going to work.  The Pack likes them, but not for filling a cake.  To make this cake, I upped the recipe by 1/2, and anywhere it says orange, sub in lemon.  I have made this as a lime curd as well, and it’s veddy zippy but awesome.

The cake is my old go to, Mom’s Sour Cream Pound cake.  The recipe is earlier in the blog, but basically cream together 2 sticks of butter with 3 cups (I decreased to 2.5 cups for this recipe) of sugar.  Blend in 6 eggs one at a time, add 1 tsp of flavoring.  For this application, we used lemon extract.  Blend in 1/4 tsp each of salt and baking SODA (yeah, I’m that person who says SODA or POWDER out loud and rechecks the recipe a dozen times to make sure I’ve got the right one).  Add in, in batches, 3 cups of cake flour and 1 cup of sour cream.  Mix on medium until it looks like you should sit on the floor and eat it with a spoon.  Pour into 3-9″ pans, and bake at 325 degrees.  Start checking it at 20 minutes, and bake until lightly golden and the tops spring back to the touch.

lemon drop cake in progress

The frosting is another old standby, and for this I increased the recipe by 1/2 again.  Blend 1.5 blocks, about 12 oz., of cream cheese with 1-1/4 cups plain old granulated sugar.  Zest in one lemon.  Now with the whisk attachment, whisk in about 1-1/2 to 1-3/4 cups of super cold heavy cream, to the desired consistency.  This is also a stolen recipe, sited earlier in the blog.  If you want to fill inbetween the layers and on top of the curd, you are going to want to double the recipe.  That was actually my original plan, but in my excitement to put it all together I forgot the cream layer, which ended up being okay since I would have needed more icing.  Make sure everything is cool, and put it all together.

Lemon Drop Cake full view

Can’t wait to cut into this one!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s