Think of the numerous times when you’ve put your soul into making something, and it doesn’t turn out right. It happens to all of us.
So. I recently made this absolutely wonderful, almost fool-proof recipe for Lemon Pound Cake (which you can definitely make instead, (’cause who doesn’t like a light, fluffy lemony dessert), and I messed it up. It usually always works out but this time, it came out dense and I knew that I didn’t want to have a solid block of lemon cake after dinner.
I thought of ways I could do something with it, this was my Masterchef moment. I had to turn this boring, drowsy, failure of a lemon pound cake (ok, too harsh) into a great dessert that everybody could have, and genuinely like.
I started getting a few ideas soon enough and voila! There it was, a layered lemon curd dessert that I couldn’t name, so I just went with this.
That is exactly what happened. I thought of it, and a few seconds later, I had it all ready! This dessert is seriously so easy and satisfying that you would want your lemon cake to turn out bad, so you can make it.
Very Important Tips
Like I said, this is probably the easiest dessert recipe and so there aren’t many things to consider beforehand. But here are some tips that could definitely make this a whole lot easier:
- REFRIGERATE THE CREAM
One, extremely helpful, life-changing tip that I learnt while baking was to refrigerate the heavy cream, and preferably the bowl in which you are going to be whisking it in, too. This ensures that the cream holds shape and can be whipped into a lighter, airier ‘whipped cream’.
- USE A DOUBLE BOILER FOR MAKING THE LEMON CURD
Using a double boiler prevents the eggs in the curd from scrambling, which is definitely not something you want.
- CONSTANTLY WHISK THE CURD WHILE COOKING
This again makes sure that the eggs in the mixture don’t scramble.
- LEMON CURD: ADD THE BUTTER IN THE END
Now, this isn’t in the books, but adding butter to your lemon curd in the end, helps it to thicken and taste amazing (obviously!).
For lemon pound cake:
– 2 cups of white sugar
– 1 cup of softened butter
– 3 eggs
– 3 cups of all-purpose flour
– 1/2 tsp of salt
– 1/2 tsp of baking soda
– 1 cup of buttermilk
– 1 tsp of lemon juice or extract
For the original recipe, click here.
For lemon curd:
– 4 egg yolks
– 2/3 cup of granulated sugar
– 1 tbs of lemon zest
– 1/3 cup of fresh lemon juice
– 1/8 tsp of salt
– 3 tbs of butter, softened
For the original recipe, click here.
– 2 cups of heavy cream
- Preheat your oven to 350 degrees F (175 degrees C). Grease your pan (the basics).
- Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice/extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C). Bake for about 60-70 minutes.
- This is when the recipe starts. If your cake turned out really good, congratulations, you probably don’t need to read further (no one’s stopping you but…)
- Now, the first thing to do is crumble up the cake into small crumbs and bake them for about 5-10 minutes at 375 degrees F (180 degrees C).
- Once crumbled and baked, keep aside. Next, we’re going to work on our lemon curd.
- For the lemon curd, get a double boiler to ensure that there is a stable, limited supply of heat so that the eggs in it don’t scramble *go to Very Important Tips*
- Fill the pot under your double boiler with 1-2 inches of water and let it boil. Then, reduce the heat and let it simmer.
- Place all the ingredients, the egg yolks, sugar, lemon zest, and lemon juice on the top pot of your double boiler. Whisk it constantly, this is important *go to Very Important Tips*
- Once it’s thickened to a hollandaise sauce-like consistency, it’s done. Turn off the heat and add the butter. the butter would slowly melt from the heat of the curd.
- Now it’s time to assemble! Fill the bottom of the container with the cake crumbs, then the whipped cream, with the lemon curd on top. Repeat this, honestly, however many times you want (I did it twice).
And just like that, you fixed it and covered up your mistakes like a pro. Well done! Now treat yourself with your wonderful creation!