Sunday is Mother’s Day in the US and what a beautiful addition this cake will be to your brunch spread. The lemon flavor is no slouch at all… it definitely takes center stage which makes me a very happy camper. It can be dressed up… or dressed down… frosted, glazed, dusted with powdered sugar, served alone, topped with fresh berries and whipped cream or served with a sauce. This blueberry sauce shown above can be made to suit your (or mom’s) taste and the leftovers can be used on pancakes, french toast, scones or even ice cream. If you’re looking for a fabulous lemon cake, I’m glad you stopped by because this is by far my absolute recipe for lemon cake… and I am thrilled to share it with you :)

I’ve had this cake on my “must bake” list for months now. Always wanting to make it but always putting something else higher on the priority list. One night I was extremely tired from a long day at work but really wanted to make this cake. I didn’t think I’d have the stamina so I figured I could make the lemon curd that night… keep it in the chiller… and then a few days later I would make the cake. But you see, of course once I made the lemon curd (generously sampling under the guise of “quality control” hehe), I caught my second wind and had tons of incentive to make the cake as well =)

In the spirit of full disclosure I must tell you… making the cake will require many bowls… and a fair amount of patience. It’s worth it. Let me assure you… it – is – worth – it. Make certain you use the correct size pan… 3″ sides are definitely required to contain all the batter. I used a 9″ springform pan and it was perfect!!!! I took half of this cake to work… no frosting… no glaze… no dusting of powdered sugar… no sauce… and it was a huge hit. Anyone who loves lemon will have a hard time not loving this cake.

There are many recipes for making lemon curd. This recipe for making it in the microwave is insanely easy and turns out a perfectly balanced curd. The lemon is super tart and tangy… and the sugar mellows it only a tad. If you’re looking for a sweeter curd, consider using Meyer lemons. For the lemon curd cake you will need one full recipe of the lemon curd at room temperature.

Microwave Lemon Curd

from Munchie Musings

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice
• 3 lemons, zested
• 1/2 cup unsalted butter, melted

Method

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.

Lemon Curd Cake

adapted from Emily Luchetti

Ingredients

2 cups sifted cake flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons butter, room temperature
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 egg whites, room temperature
1 1/2 cups granulated sugar

also one full recipe of the lemon curd from above

Method

Preheat oven to 325° F. Spray a 9” x 3” cake pan with baking spray, then evenly dust all surfaces with flour

Sift the cake flour onto a sheet of parchment or wax paper, then measure out 2 cups. Sift the cake flour, 3/4 cup granulated sugar, baking powder and salt together into a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment cream the butter until light and fluffy – about 3 minutes. Add the lemon juice and lemon zest and combine thoroughly. Add in the room temperature lemon curd and combine. Add the dry ingredients and mix until just combined. Set aside.

In a metal bowl using a hand mixer, whisk the egg whites until frothy. Increase the mixer speed and when the egg whites begin to look opaque, slowly start to sprinkle in the 1 1/2 cups of granulated sugar in a steady stream. Continue whisking until the egg whites are shiny and form soft peaks.

Using a rubber spatula, gently fold the whipped egg whites into the cake batter taking care not to deflate the whites.

Pour batter into the prepared cake pan and smooth the top. Bake until a toothpick comes out fairly clean, about one hour. Cool completely and turn out onto a cake platter.

If the blueberry sauce appeals to you (which, for the record, it should!!) this is a very simple recipe which comes together in no time at all. It’s thick… but not like a syrup. It has a great, smooth texture and the amount of sugar can be adjusted to suit your tastes. After it’s first made you may think the orange juice flavor to be overwhelming. Let it sit and give the flavors a chance to meld… you’ll find the orange flavor disappears into the backgroun and you’re left with just a clean blueberry taste. Feel free to omit the vanilla extract – I include it as I feel it adds a bit of complexity to the flavor. This makes a great topping for pancakes, french toast, cheesecake, ice cream… pretty much anything. Serve it on the side or spoon it over the top… or if blueberries aren’t your thing, feel free to serve the cake plain or make a different fruit sauce. Whatever makes you happy!

Blueberry Sauce

Ingredients

• 1 cup blueberries (fresh or frozen)
• 4 tablespoons water
• 1/4 cup orange juice
• 1/4 cup granulated sugar
• 2 tablespoons cold water
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon vanilla extract

Method

In a saucepan over medium heat, combine the blueberries, 4 tablespoons of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup, combine the cornstarch and 2 tablespoons of cold water. Gently stir the cornstarch mixture into the blueberries. Reduce heat to simmer and cook until it is thick enough to coat the back of a metal spoon (should be just a few minutes). Remove from heat and stir in the vanilla extract. Pour into a bowl and let stand. The sauce will continue to thicken slightly as it cools.

Have a delicious day – - – and Happy Mother’s Day to all the mom’s out there :)