Lemon Curd Pound Cake

Do you love lemon? I love lemon? There is something down-to-earth, homespun, delicious and comforting. Now, add the tang of lemon to that and it is really something special!

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Planning

  • Prep Time:

    45 minutes

  • Bake/Cook Time:

    45-60 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    24

Preparation

  • Materials

    Stand mixer with
    Paddle & whisk attachments
    9”-10” Tube Pan
    Baking Sheet
    Parchment Paper
    Mixing bowls
    Flour sifter or sieve
    Medium-coarse stainless steel strainer
    Prep Bowls
    Zester
    Hand whisk
    Spatula
    Measuring Cups & Spoons
    Scale
    Thermometer

  • Prep

    Lightly oil pans and line sides with parchment paper, then lightly oil the paper (to make it stay)

    Sift the flour and confectioner’s sugar.

    Whisk together sifted flour, salt, baking soda, baking powder in a mixing bowl.

    Whisk together buttermilk or sour cream, lemon juice, and zest in a separate mixing bowl.

    Set the butter, sour cream, and eggs out to bring them to room temperature.

    Separate the eggs and strain the egg whites. Set aside the yolks and the whites in separate bowls on the countertop until you are ready for them.

    Zest and juice the lemons. Strain the juice and set aside

  • Oven/Stove

    350F for 45-60 minutes.

  • Shopping List

    Cake Flour (T45)
    Butter
    Buttermilk or Sour Cream
    Granulated Sugar
    Cornstarch
    Confectioner's Sugar
    Eggs
    Baking Powder
    Baking Soda
    Salt
    Lemons 6-8 large

Ingredients

  • Pound Cake

    Buttermilk or Sour Cream 224g (8 oz=1 Cup)
    Granulated Sugar 450g (2.25 Cups)
    Confectioner’s Sugar 10-15g (2-3 tbsp)
    Eggs, 3 large
    Baking Powder 3g (½ tsp)
    Baking Soda 3g (½ tsp)
    Salt - ½ tsp
    Lemon Zest 45ml (3 tbsp)
    Lemon Juice 45ml (3 tbsp)
    Flour (T45) 360g (3 Cups)
    Cornstarch 16g (2 tbsp) + 8g (1 tbsp)
    Butter 226g (1 Cup= 2 Sticks)

    OPTIONAL: Strawberry kefir. Substitute 25g to 50g sour cream with kefir. The cake will be tangier, more moist and delicious, but it may also fall, be falling apart, or gooey. For presentation, omit. For orgasmic taste, include.

  • Lemon Syrup

    Granulated Sugar 100g (3 oz = 6 tbsp)
    Lemon Juice 25ml (1 oz = 2 tbsp)
    Water 25ml (1 oz = 2 tbsp)
    Lemon Extract 5ml (1 tso)

  • Lemon Curd

    Lemon Juice 125 g (½ cup+
    Lemon Zest 2 tbsp
    Granulated Sugar 200g (1 cup)
    Eggs, 180g (6 large yolks) OR 5 yolks and 1 whole egg
    Butter, unsalted, cold, small diced 86g ( 6 tbsp or ¾ stick)

  • Icing Glaze

    Confectioner’s Sugar 2 Cups
    Lemon Juice 30ml (1 oz = 2 tbsp
    Water 30ml (1 oz = 2 tbsp

    Frosting Variation
    This cake is amazingly delicious with Susie’s cream cheese buttercream frosting.

Steps

  • Pound Cake

    STEP 1: DRY INGREDIENTS. Whisk together sifted flour, salt, baking soda, baking powder in a mixing bowl.

    STEP 2: Whisk the buttermilk or sour cream.

    STEP 3: Whisk the egg yolks, lemon juice, and zest by hand.

    STEP 4: Whisk the egg whites to a firm peak with a hand mixer. Start on low and when you see a little foam, mix in the cornstarch. As it thickens and increased volume increase to medium speed and add in the confectioner’s sugar, little by little increasing speed to medium high. Whip to a firm peak.

    STEP 5: Cream the butter and sugar in the mixer on medium speed with the paddle attachment just until the butter becomes lighter in color, smooth, and creamy (about 3 minutes). Scrape the sides frequently.

    NOTE: You must use only the paddle to cream butter and sugar (whisk will not get the desired result. Also do not over whip over the cake may fall.

    STEP 5: Drizzle the egg yolks into the creamed butter little by little whisking on medium in the stand mixer. Do not over-mix - just until combined.

    STEP 7: Whisk in the buttermilk/sour cream on medium speed.

    STEP 8: Mix in the dry ingredients gently with the mixer on low, scraping down the bowl as you go. Mix just enough to combine with no lumps or dry bits.

    NOTE: Do not over-mix or the cake will fall.

    STEP 9: Fold in the whipped egg whites by hand with a large spatula. Make sure it is fully incorporated and smooth. Whisk in the mixer on low if you need to, but be careful not to over mix or loose the fluffiness.

    STEP 10: Pour the batter into the prepared pans and level with an offset spatula. Tap the pan a couple of times on the countertop to get rid of air bubbles.

    STEP 11: Bake at 350F for 45-60 minutes on the middle oven rack. Bake to a light golden. There should be no jiggle in it and a cake tester in the center should come out clean.

    NOTE: Cake strips around the outside of the pan or a bain marie will ensure an even bake without over browning the outer edges.

    NOTE: Make the syrup, and the curd while the cake is baking. Don’t make the icing glaze until you are ready to use it.

    STEP 12: Turn off the oven and crack the oven door 4”-6” with a fan blowing in to circulate the air. Leave it for 30 minutes. Then move it to the countertop and cover with a cake dome. Let it sit 30 minutes.

    STEP 13: Remove the cake from the pan and set it on a cooling rack.

  • Lemon Syrup

    STEP 1: Put water and sugar in a melting pot over medium heat stirring constantly as the sugar dissolves.

    STEP 2: When the syrup is completely dissolved stop stirring and let the mixture come to a low boil.

    STEP 3: Reduce to medium heat and let it thicken a little as it simmers, gently bubbling.

    STEP 4: When the mixture is thickened, but still pourable (soft-ball stage 230F) remove from heat and set aside to cool a bit (but not completely - just very warm!)

    STEP 5: Stir in the lemon juice and brush over the top and sides of the cake layers. Let each brush of syrup soak in then you can brush on more.

    STEP 6: When the cakes are cool, transfer them to a cake stand for serving and drizzle with glaze.

  • Lemon Curd

    STEP 1: Whisk together confectioner’s sugar, water, and lemon juice. Add the sugar gradually to get the consistency you like. Add more if you need to.

    You want it as thick as possible while still being pourable.

    STEP 2: Spoon or drizzle the glaze over the top of the cake and let it run down the sides. Allow the glaze to set for 1 hour before serving.

  • Icing Glaze

    STEP 1: Boil water in a double boiler.

    STEP 2: Cream the eggs and sugar In a mixer and add zest and juice. Whisk until the eggs are pale color, light and fluffy with volume. Put the mixing bowl in the double boiler and continue whisking by hand until thick.

    STEP 3: Whisk in butter little by little until it is all incorporated and mixed in well. Let each few pieces of butter melt before adding more until all is incorporated and continue whisking over heat until the curd is thick enough to coat the back of a wood spoon.

    STEP 4: Remove from heat and strain the curd with a medium-coarse stainless steel strainer into a bowl.

    STEP 5: Cover with plastic wrap (touching the surface). Set aside to cool to room temperature (about 1 hour) then refrigerate for at least 3 hours.

Notes

SERVING
This cake is very rich. You may want to serve small slices.
It really doesn't need anything added, but the flavor of fresh strawberries and vanilla whipped cream goes very well with it.

STORING
Store at room temperature in a cake stand with a dome or in an airtight container.

You can freeze the cake after the syrup is added and soaked in but without glaze. Store in an airtight container.

Thaw on the countertop at room temperature overnight sealed in an airtight container or well wrapped in plastic wrap.

TIPS

Creaming Butter
The butter should be at cool room temp when you cream it 68F-70F. Below 68F its too firm. Above 70F it won’t whip.

To Whip or Not to Whip
You can whip the butter well on high, but never whip the cake batter. You just want to incorporate the dry ingredients into the wet ingredients thoroughly. Do this in the mixer on medium-low or fold the dry into the wet by hand. The best way to add dry ingredients is with a sieve.

Sweetness & Tartness
Cake with syrup, curd, and glaze is very sweet and lemon tartness makes it seem moreso. If you want to cut down on the sweetness just don’t use as much syrup or glaze. I already use a very thin layer of curd and it’s very sweet. You might want to omit this.

Also if the lemon is too tart, just use a higher proportion of water to lemon juice in the syrup and glaze. I love lemon, and if you like it very tart do like I do with full strength lemon juice in the syrup and glaze (no water).

NOTES

Baking Pans
If you want a layer cake use two 8” round cake pans.

For smaller cakes use three 8” loaf pans or two 9” loaf pans

I use a single 10” pan and it comes out a healthy *2” tall and takes 45 minutes to bake. A drop bottom pan also works well.

I cover the bottom and sides of my pan with parchment paper, sticking it on with coconut oil. I set it on a large cookie sheet with lips covered by a sheet of parchment. This is just in case of a leak and it is also easier to move in a out of the oven.

Ingredients Combining
I have been creaming egg yolk + sugar and some of the sugar to whip the egg whites - that works better
Use 3 whole eggs - separated and 1 extra egg white.
Reduce the total lemon juice to 2 tbsp and add 1 tbsp lemon extract and 1 tbsp vanilla extract and 1 tbsp butter extract to the oil. Use vegetable or grapeseed oil instead of butter or shortening. We are adding some lemon juice to the sour cream - make that half lemon juice to sour cream and half lemon juice to egg yolks to help them firm.
I am also replacing 2 tbsp flour with 2 tbsp cornstarch.

While the yolks are creaming, whip the egg whites then fold the egg whites into the creamed yolks.


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