Lemon Curd Swirl Cake

Published on October 30, 2012 by in Recipes

 

 

 

 

France’s got her recipe from Super Natural Cooking by Heidi Swanson.  She picked it because, she loves baking and this recipe is a pretty fool proof and popular recipe among her friends!

 

 

 

Lemon Curd Swirl Cake

You can substitute any curd or even pumpkin butter for this versatile recipe

1 1/2 cups whole-wheat pastry flour

1 1/2 teaspoons aluminum-free baking powder

3/4 teaspoon fine-grain sea salt

3/4 unsalted butter at room temperature

1 1/2 natural  cane sugar

3 eggs

1 teaspoon pure vanilla extract

3/4 cup fresh rasberries, halved (or any berries)

3/4 cup lemon curd

Powdered sugar, for dusting

Preheat the oven to 350 degrees F and position the racks in the middle of hte oven. Choose your cake pan and butter it generously.

Combine the flour, baking powder, and salt in a small bowl and whisk to combine.

In a large bowl, use a stand mixer or handheld mixer to beat the butter unil smooth and creamy. Add the sugar and beat again. Scrape down the sides of ht mixing bowl once or twice during the process so you end up with a nice, even, creamy blend.  Beat in teh eggs one at a time, incorporating each fully before adding the next and scrapind down the sides of hte bowl a few times. If you don’t beat well enough at this stage, you’ll end up with little buttter-sugar flecks throughout the batter in the end. Stir int he vanilla until evenly incorporated. Add the dry ingredients and gently fold them in by hand just until the last of hte flour barely disappears; don’t overmix. Fold in the berries.

Scoop hald of the cake batter inot the prepared pan.  It’s pretty thick, so you may need to spread it around abit with the back ofa spoon. Now spread about half of the curd over the batter, staying clear of the sides of hte pan. Add the rest of the batter adn smooth the top until level, then plop big spoonfuls fo the remaining curd on top the the cake (again staying clear of the sides of the pan). Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd to create a marbled effect.

Bake for 50 to 60 minutes, or until the cake bounces back a bit when you push the top of it with your finger. The baking time will vary depending on pan size and shape.  The cake should be very moist, so don’t overcook it; trust your eyes, nose, and instinct. Let cool in the pan. Slice and serve at room temperature, dusted with a bit of powdered sugar and with a side of softly whipped cream if you like.

Serves 12

 
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