Anne's Lemon Cake with Citrus Curd

In the summer, a traditional cake with frosting feels too rich and heavy to me. This lemon cake is very light and airy. Adding blueberries makes it colorful and delicious. The citrus curd is a jar of sunshine! The curd lasts for weeks in the refrigerator and can be used for many things-including eating right out of the jar...I might have done that a few times.

Lemon Cake

Adapted from original recipe by Dorie Greenspan

Ingredients

Butter for greasing the pan

1 cup (204 grams) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt 6 large eggs, separated, room temperature 1 cup (300 grams) sugar Finely grated zest of 2 lemons 1/2 cup (120 milliliters) neutral oil, like canola Juice of 1 lemon (2 to 3 tablespoons) 2 teaspoons pure vanilla extract 1/4 teaspoon pure lemon extract or oil (optional) 1 1/2 cups (about 250 grams) blueberries, raspberries and/or blackberries (optional)

Procedure

Step 1

Center a rack in the oven, and heat it to 350. Generously butter a 10-

inch tube pan (or use a Bundt pan with minimal crannies), dust the

interior with flour and tap out the excess.

Step 2

Whisk together the flour, baking powder and 1/4 teaspoon of the salt;

set aside.

Step 3

Using a mixer with a whisk attachment, beat the egg whites and the

remaining 1/4 teaspoon salt on medium-high speed until they form

firm, glossy peaks. (If you’re using a stand mixer, scrape the whites

into another bowl. No need to rinse the mixer bowl.)

Step 4

Fit the mixer with the paddle attachment. Put the sugar and lemon

zest in the mixer/mixing bowl, and rub them together until the

mixture is fragrant. Add the yolks, and beat on medium speed for 3

minutes, scraping the bowl as needed — the batter will be thick, pale

and shiny. With the mixer on medium, pour in the oil and continue to

beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon

oil, if using, then scrape the bowl well. Turn off the mixer, add the dry

ingredients and pulse the mixer a few times to start incorporating

them. Work on low until the flour is blended into the batter, which

will be smooth and thick.

Step 5

Beat the whites briskly with a whisk (to restiffen them and incorporate

any liquid in the bowl), and scrape a few spoonfuls over the batter.

Use a flexible spatula to stir them in and lighten the batter. Turn the

rest of the whites into the bowl, and fold them in gingerly. If you’re

using the berries, gently fold them in just before the whites are fully

incorporated. Scrape the batter into the pan, and level the top.

Step 6

Bake the cake for 45 to 50 minutes, until lightly browned; a tester

inserted deep into the cake should come out clean. Transfer to a rack,

and wait 5 minutes. Run a blunt knife around the edges of the pan to

loosen the cake (if possible — it’s not easy with a Bundt), invert onto

the rack and unmold. Cool to room temperature. Dust with

confectioners’ sugar, if you like.

Citrus Curd Made in a Food Processor

Citrus curd is a thick, slightly tart, pudding like spread that is often served with scones. However, it is absolutely yummy on many things like yogurt, plain cake, fresh fruit...out of the jar eaten with a spoon. Making it a food processor is a game changer-it speeds everything up.

Yield:

Makes about 1 cup

Ingredients:

3-4 lemons

1 orange

1/2 - 3/4 cup sugar

1 stick of butter

5 large egg yolks

1/4 tsp salt

Equipment needed:

zester or vegetable peeler

food processor

whisk

heavy sauce pan

Instant read or candy thermometer.

mesh strainer

Instructions:

1. Peel citrus fruit with a vegetable peeler, zester, or rasp. Take only the colored part of the peel because the white is very bitter.

2. Juice the fruit-you should have about 1/2 cup. A little more will not hurt the recipe.

3. Mix everything in the food processor-begin with peel and sugar. Mix until the mixture looks like wet sand and it smells amazing. Add the other ingredients. Mix on high for about 15 seconds. The mixture may look curdled-this is normal.

4. Pour the mixture into a small heavy sauce pan and heat on low. This needs your constant attention. Whisk and stir until curd begins to thicken (12-15 minutes or 170 F on thermometer). You can also test for doneness by coating a spoon then run your finger across it. There should be a distinct path.

5. Immediately pour the curd through a mesh strainer set over a bowl. Press gently on the solids.

6. Allow to cool to room temperature then put into a jar and refrigerate. It will last for weeks in the refrigerator.

7. The curd can also be frozen.