Did you hear the birds singing this morning? I did! I could actually open my windows for a brief time (very brief!). The sound of the signing birds made me so happy for spring. It really is one of my favorite seasons. The colors are so vibrant!
One of my favorite colors is yellow. I always have at least one room in my house that is painted yellow. I read once that the color yellow will promote an appetite (thus the golden arches at McDonalds). This could be why I'm hungry most of the time. I don't care, yellow is such a happy color. Reminds me of lemons, which reminds me of this cake. A simple cake for the springtime.
Lemon Curd Cake
Two 9" round cake pans (Fat Daddio's round pans)
Whisk (Fat Daddio's Whisks)
Cooling Rack (Fat Daddio's Cooling Racks)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, softened
1 tablespoon vanilla
1 1/4 cups milk
1/2 cup freshly-squeezed lemon juice
1/3 cup sugar (or 1/2 cup, if using regular lemons)
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons unsalted butter, cubed
- Prepare the cake: Heat oven to 350°F. Grease and flour two 9" round baking pans. Set aside.
- Stir together flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Divide batter evenly between prepared pans. Bake 25-30 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling racks. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Prepare the lemon curd: Place a mesh strainer over a bowl, and set aside.
- In a double boiler, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
- Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
- Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
- Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.
- When cakes are cooled and ready to serve, spread lemon curd over the top. Add a simple garish of chocolate sprinkles.
Recipe adapted from David Lebovitz.
For more inspiration, visit our Springtime Cakes and Things board on Pinterest.