Rich Vanilla Génoise with Lemon Curd & Strawberries ~TheCakeSliceBakers

This Vanilla Génoise is a timeless classic and the perfect blank canvas for you to adapt to your personal taste.  Mine has lemon curd, strawberries, and a vanilla bean whipped cream, but there is no limit to the fruit and cream fillings you could use.

Lemon Curd Pound Cake ~ #TheCakeSliceBakers

Wonderfully tart lemon curd meets buttery pound cake in this amazing Lemon Curd 

Pound Cake.This cake is sure to be a perfect addition to any celebration.

Meyer Lemon Curd Sweet Rolls with Cream Cheese Frosting

Is there anything better than warm bread from the oven - I think not. Especially

these delicious Meyer Lemon Sweet Rolls, filled with lemon curd and a creamed lemon

sugar mixture, and topped with delicately flavored lemon cream cheese frosting.

Lemon Meringue Pie Bundt Cake ~ #BundtBakers

You know how everything old is new again?  Well this month's theme for #BundtBakers is Retro Desserts Recreated as Bundts - how fun is that?  We were all asked to pick a dessert from a bygone era and turn it into a bundt cake.

Coconut Layer Cake ~ The Cake Slice Bakers April 2014

It is hard to believe that we are at the half-way mark of baking through Great Cakes by Carole Walter. This month the Cake Slice Bakers are making a Coconut Layer Cake, which seems very fitting for Spring.

Bursting-With-Berries Lemon Curd Bundt Cake ~ #BundtBakers

I still haven't found a way to make this year slow down, so if you have any tricks please let me know. Here we are in the middle of April and Easter is almost here, so it is very fitting that our theme for #BundtBakers this month is Easter!

The Cake Slice Bakers April 2013 - Lemon and Almond Streamliner Cake

The Cake Slice Baker's had spoken, vote was in, and this month's cake to be baked from Vintage Cakes was to be the Lemon and Almond Streamliner. I don't know about you but I have never heard of a "streamliner" cake before, and actually incorrectly called it a steamliner when I first started typing up this post.  The author of Vintage Cakes, Julie Richardson also had trouble finding out the conclusive reason as to why it was called a streamliner, deciding that it could have been named after "the streamlined trains and automobiles of the early twentieth century" or the "china made by the Salem China Company in the 1930's".  If I had to guess I would say that the name does have something to do with the streamlined trains, but might have more to do with a cake that was made and served on the train that became very popular leading people to say something like "I can't wait to have a slice of that streamliner cake".

I had mixed feelings about this cake because I had never really been a big fan of almond paste-flavored treats, but I loved the idea of a cake topped with lemon curd. However, I have learned that our tastes can change over the years, so I went on a search for almond paste.  I was pleasantly surprised to find a can of it in the first place I looked.  I took this as a sign that this was going to be a good cake.

The first step was to make the lemon curd so that it could cool down before use. It has a good amount of lemon zest and lemon juice, and I found that I could have just used a spoon and eaten it straight from the bowl.  Sensibility took over and I managed to get it covered with the plastic wrap before too much was devoured. The cake was next on the list, and once I had everything measured and ready to go it came together very quickly, and was actually baked in 40 minutes.  The recipes does state a little longer so keep an eye on your cake, especially if your oven runs a little hot.

It was hard for me to wait for the cake to cool down so I could assemble it.  I swear that I did wait the recommended 30 minutes but when I was inverting the cake onto the rack it cracked across the top and I had to do a quick save to stop it from splitting in half.  Next time I would leave it to cool at least another 15-30 minutes. It wasn't a big deal because I knew that the cake was going to be topped with the lemon curd anyway.

After a few bites of this cake my advice is that you run, not walk, out to get the ingredients so that you can bake it. My initial worries about the almond paste were completely unfounded.  I loved everything about this cake from the soft crumbs, the subtle taste of the almond, and that oh-so-good lemon topping. This cake is definitely one of those cakes that will impress people and have them begging for you to give them the recipe.

Only the crumbs and a lemon slice were left

Please click here to visit my fellow Cake Slice Bakers blogs to see their cakes.  And don't forget to check out our Facebook page.



Lemon and Almond Streamliner Cake

(Printer Friendly Recipe)

Ingredients
Custard

• Grated zest of 2 lemons
• ¾ cup whole milk
• ½ cup sugar
• 4 egg yolks
• ½ teaspoon fine sea salt
• 2 tablespoons cornstarch
• ½ cup lemon juice (from approximately 3 lemons)
• ½ cup unsalted butter, cut into small cubes

Cake

• 1¼ cups (5 ounces) sifted cake flour
• 1½ teaspoons baking powder
• ½ teaspoon sea salt
• ¾ cup almond paste, at room temperature
• 10 tablespoons unsalted butter, at room temperature
• ⅔ cup sugar
• 3 tablespoons canola oil
• 2 teaspoons pure vanilla extract
• 3 eggs, at room temperature
• ⅔ cup buttermilk, at room temperature

Preparation
Custard

1. To make the lemon custard, combine the lemon zest, milk, and ¼ cup of the sugar in a medium saucepan and heat over medium-low heat until just hot. 
2. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining ¼ cup of sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice.
3. Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium-low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute (you will need to stop whisking for a moment to check if it is bubbling).
4. Strain the custard through a fine mesh sieve into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly upon the surface of the custard and place in the refrigerator to cool for about 2 hours. The custard is easiest to work with once it has set. 

Cake

1. Center an oven rack and preheat the oven to 350°F; grease a 9- x 2-inch round cake pan and line the bottom with a parchment paper circle. 
2. To make the cake, sift together the flour, baking powder, and salt in a bowl, then whisk the mixture to ensure that the ingredients are well mixed. 
3. Using a stand mixer with the paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5 to 7 minutes, stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula. 
4. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. 
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter. 
6. Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake until the cake is a deep golden color and a wooden skewer poked in the middle comes out just barely clean, 42 to 45 minutes. The cake might crack on the surface as it bakes; don't worry, this simply provides a way for the cake to soak up more of the lemon custard. 
7. Cool the cake in its pan on a wire rack for 30 minutes. Gently invert the cake onto the rack, leaving on the parchment paper until you assemble the cake. Flip the cake right side up and continue to cool the cake on the rack until it reaches room temperature. 
8. To finish the cake, remove the parchment paper and place the cake right side up on a flat plate. Using a metal spatula, spread a thin layer of the lemon custard on the sides of the cake to seal the cake and give it a light shine. Put the rest of the lemon custard on top of the cake, spreading it just barely out to the edge. Use your spatula to make a swirly design in the custard on the top of the cake. Allow the assembled cake (or really, the lemon custard) to set in the refrigerator for 30 minutes. 
9. Bring the cake to room temperature before serving (this will take about an hour). Any leftover cake keeps in an airtight container in the refrigerator for up to 3 days.

Cake from Vintage Cakes by Julie Richardson

Meyer Lemon and Blood Orange Curd

Just when I thought I would never find a Meyer Lemon one of the stalls at the Farmers' Market had a basket of them.  They were quite green and I hesitated buying them, but I was assured that they would ripen up to a beautiful yellow. Once they were ripe I had a decision to make because I only had four lemons and about ten different recipes that I wanted to try. Since I still had a few Blood Oranges left I decided to juice both and make a curd.

The Meyer Lemon was first brought to the United States in 1908 by Frank Meyer, who worked for the Department of Agriculture.  It is native to China and is thought to be a cross between a lemon and either a mandarin orange or an orange. Meyer Lemons tend to be sweeter and less acidic than regular lemons.  The Blood Orange is a variety of a regular orange that has a deep, red-colored flesh, that gives it its name.  The deep red is due to the presence of a red pigment called anthocyanin, a rich antioxidant, that is common in many flowers but not very common in citrus fruits.  It is actually a mutation of a sweet orange, rather than a hybrid.  They can be somewhat tart, but also have a lovely raspberry-like flavor.

The last time I made a lemon curd I used Alton Browns' recipe from the Food Network.  It was quite good but I wanted to try something different this time around.  A quick search brought me to the Fine Cooking website and a recipe by Elinor Klivans.  I was intrigued by this recipe because it involved beating the butter and sugar, then adding the eggs and juice before putting it into a saucepan to cook.  According to Ms. Klivans this was a foolproof method for making a luscious, light lemon curd.  A common problem when making a curd, especially if you are using whole eggs as well as egg yolks, is the little bit of curdled egg that needs to be strained out of the finished product. If a recipe could eliminate this problem then I was definitely willing to give it a try. 

Everything came together quite well and at first I felt as if I was beginning a cake rather than a curd.  Be warned though that once you add the juice it will curdle - seriously curdle.  I had my doubts about this coming back together as a smooth, luscious topping, but I stayed true to the recipe.  I put the mixture in the saucepan on a low heat and kept stirring and stirring, and before I knew it the butter melted and I had the beginnings of a curd.  I increased the heat, making sure it did not boil, and continued stirring as the mixture thickened.  Before long I had a beautiful pale pink-orange curd.

After transferring it to a bowl I pressed some plastic wrap directly on the surface as this stops a skin from forming on the top and then I put it into the refrigerator to cool overnight.   Of course I made sure I did some quality control and it tasted wonderful.  I am looking forward to having it on my English Muffin in the morning, and I think I will use the rest of it to make some Mini Meyer Lemon-Blood Orange Meringue Pies. Stay tuned for the recipe.

This has become my go-to recipe when it comes to making curd.  I love it because you do not have to temper anything, there are no little bits of egg that you have to strain out of the mixture, and you do not need to use a double boiler.  It couldn't be any easier.  Oh, and I also managed to find a Meyer Lemon tree that didn't cost and arm and a leg, so wish me and my black thumb luck in keeping it alive.  I have a lot more recipes that ask for Meyer Lemon so I need that tree to start producing, like yesterday.

Also, sorry for some less than stellar photos.  I included them because I wanted you to see the process, but I made the curd in the late afternoon, so the light was less than perfect.  Yes, there was lots of cursing under my breath as I tried every light in the house to get a good shot.  One day, I will have a proper lighting system, but until then it is what it is.  At least that is what I keep telling myself.   

Meyer Lemon and Blood Orange Curd

(Printer Friendly Recipe)

Ingredients

• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 1/3 cup fresh Meyer Lemon juice
• 1/3 cup fresh Blood Orange juice
• 1 teaspoon lemon & orange zest

Preparation

1. In a large bowl, beat the butter and sugar with an electric mixer for approximately 2 minutes. 
2. Slowly add the eggs and yolks and beat for 1 minute. 
3. Mix in the lemon and orange juice. The mixture will look curdled, but it will smooth out as the butter in the mixture melts during cooking.
4. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth.
5. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Do not let the mixture boil.
6. Remove the curd from the heat and stir in the lemon and orange zest. 
7. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
8. The curd will thicken further as it cools. 
9. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. 

 Recipe by Elinor Klivans - via her hairdresser.