I had some friends over for a Ladies Luncheon to celebrate a birthday. (the chicken salad post was from the same day) It was very fun–I need to do it more often! This was the dessert we had–it turned out very pretty and delicious! I used the cake recipe from my Barefoot Contessa ‘Parties’ cookbook. I also made Lemon Curd for the first time! I LOVED it! I have been eating it with yogurt and fruit, stirred into my oatmeal, on toast, scones, pancakes…the list goes on! It is very tangy–so a little goes a long way! This time I folded it into whipped cream and topped it with berries. My cake never raised in the center as it baked. It turned out fine–because it ended up making a perfect little indention for the cream and berries. Next time I think I will try to add a few extra tablespoons of flour, (since I live at high altitude) and see if that helps. This cake recipe makes two cakes–I froze one to use later.
Country Cake with Lemon Curd, Cream and Berries
For the cake:
*bring everything to room temperature first
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
4 extra large eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1/2 tsp kosher salt
1 tsp baking soda
Preheat oven to 350. Butter and flour two 8 in cake pans.
Cream butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour batter evenly into pans, smooth the tops with a spatula, and bake in the center of the oven for 40-50 minutes, then remove to wire racks and let cool to room temperature.
Lemon Curd Cream
1 cup of whipping cream, chilled
3 tablespoons sugar or powdered sugar
1/2 tsp vanilla extract
1-2 tablespoons of Lemon Curd *Recipe here
I made the lemon curd the night before so it was nice and chilled in the fridge. Then I whipped the cream, with the sugar and vanilla using my hand mixer until it was firm. I then folded in carefully 1-2 big spoonfuls of the lemon curd.
Top one cake with the lemon cream and then with washed and dry fresh berries. I used strawberries and blackberries. Raspberries and blueberries would be great too!