Friday, October 29, 2010
In my last post, I made Lemon Curd. I also mentioned that you could incorporate it into some whipped cream and make a Lemon Curd Cream. It tastes really awesome with plain cakes or scones or crackers. Just a dollop or two makes all the difference.
What you are seeing in my photos is lemon on lemon - Lemon Cake served with Lemon Curd Cream. :) The cake itself is buttery, yet not excessively rich, and the cold, luscious topping just completes it. They are soulmates.
Lemon Curd Cream
The recipe can be found here. After you have whipped your desired amount of cream to soft peaks, add in the lemon curd and fold to combine. Cover and refrigerate immediately.
It depends how strong you want your cream to taste of lemon but I would suggest a ratio of 1 part curd to 3 parts cream (approximately). It worked just right for me. I would also suggest that you consume the cream the same day you make it because it doesn't keep.
Lastly, I don't know if it works on non-dairy cream and I'll never know because I can't imagine eating non-diary in the first place, really.
Lemon Butter Cake
(tweaked slightly from my Orange Butter Cake recipe)
- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 170g butter, softened
- 200g sugar
- 2 eggs
- 1 1/2 tbsp lemon zest
- 8 tbsp whole milk
1. Preheat oven to 190 degrees celsius. Butter and line an 8-inch cake pan.
2. In a medium bowl, whisk together flour and baking powder.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.
4. Beat in orange zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. The batter should look thick and creamy.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.
9. Allow the cake to cool before slicing. Serve with chilled Lemon Curd Cream.