Lemon Pound Cake with Lemon Curd
Source of Recipe
Food Expert Emeril Lagasse
List of Ingredients
Makes 6 servings
2 sticks plus 1 tablespoon butter, cubed and at room temperature
2 cups plus 1 tablespoon all-purpose flour
Juice of five lemons, about 1 cup
2 cups sugar
6 eggs, at room temperature
1 teaspoon baking powder
Pinch of salt
2 tablespoons finely grated lemon zest
1 cup powdered sugar
1/4 cup water
1 recipe of Lemon Pastry Cream (recipe follows)
1 1/2 cups sweetened whipped cream
1 cup macerated fresh blueberries
Recipe
Preheat the oven to 325 degress F. Grease a 9 x 5 x 3-inch loaf pan with 1 tablespoon of the butter. Flour the pan with 1 tablespoon of the flour.
Combine 1 cup of the sugar and lemon juice in a saucepan over medium-high heat. Bring to a boil and cook until the mixture reduces by half, 2 to 3 minutes. Remove from the heat and cool.
In an electric mixer fitted with a whip, cream the remaining butter and mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining flour, baking powder and salt.
With the mixer running, add 1/2 cup of the flour mixture at a time. Mix well. Fold in the lemon zest. Pour the filling into the prepared pan. Bake for about 50 minutes or until the center is firm. Remove from the oven and cool on a wire rack for 10 minutes. Remove the cake from the pan and place back on the wire rack.
Using a wooden skewer, make several holes in the top of the cake; pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup.
In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread evenly. (The frosting will run over the edges of the cake.) Place the cake in the refrigerator until the frosting sets.
Slice the cake into 1-inch slices. Spread the lemon cream evenly over the half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds.
Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries.
Fresh Lemon Pastry Cream
Ingredients
Makes about 3 1/2 cups
5 large egg yolks
3/4 cup cornstarch
3 cups heavy cream
1/2 fresh lemon juice
1 1/2 cups sugar
Preparation
In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottom saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentile boil, about 10 minutes.
Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed.
Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
When cooled, pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
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