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This is hands down my favorite. The lemon curd filling is sweet and tart and pairs so beautifully with the cake, which is a lighter variant of a traditional pound cake. One friend who ate it claimed: “There should be a warning about the lemon curd—it’s so awesome, it could cause injury.”
Meyer Lemon Curd:
Heat a saucepan with about an inch of water over medium high heat. In a metal bowl large enough to function as a double boiler, whisk together the juice, zest, sugar and egg. When the water is simmering, turn the heat down to low and place the metal bowl over the saucepan. Whisk the lemon mixture until it thickens, about 5 to 6 minutes. You should be able to coat a spoon and draw a clean line on the back with a finger.
Remove the bowl from the heat and stir in the butter one piece at a time, letting each piece get fully incorporated before adding the next. If you want, you can force the curd through a sieve to remove the zest, but I liked the extra flavor it added and the mixture was not lumpy, so I let it remain. Transfer the curd to a clean container and layer plastic wrap directly on the curd surface to prevent the formation of a skin. Keeps for up to 2 weeks.
Meyer Lemon Cake:
Preheat oven to 325°F. Grease up a 12-cup bundt pan and set aside. Whisk the flour, baking soda, and salt together in a bowl. In a separate bowl, cream the butter and sugar together until light and fluffy, and then add the vanilla and the eggs, one at a time. Whisk together the sour cream, crème fraîche, zest, and juice. Gradually add the flour mixture and the lemon mixture to the bowl, alternating between wet and dry ingredients and mixing only until just combined.
Pour most of the batter into the bundt pan, reserving roughly 2 cups worth. Using a piping bag or a freezer bag with a corner cut off, pipe the lemon curd in a circle on top of the batter, making sure to keep away from the inner and outer edges of the pan. Cover with the remainder of the batter and bake until a cake tester comes out clean, about 1 hour and 10 minutes.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!