Lemon curd done two ways -- swirled inside the cake, and on the side. Twice as tasty!
Oh, pound cake, dear pound cake, one of the more underestimated desserts. Pound cake is no chocolate cream pie, but then again, it’s not a graham cracker either.
I hope my position is clear.
I hope my position is clear.
I was searching for a dessert in which to use my nearly-full jar of lemon curd. (We used some in a fish recipe, of all things – read about it here.) Most sources speak of curd as a go-with rather than a primary ingredient, but then I found the Cookies and Cups blog and their recipe for Lemon Curd Pound Cake with Limoncello Glaze. HELLO BEAUTIFUL
The glaze is not supposed to pool in the corners, but oh well, there are worse things
The idea is to alternate spoonfuls of curd with cake batter and then swirl them together before baking. Pour the limoncello glaze over top soon after the baked loaf comes out of the oven so the flavors can sink in while the cake cools.
I ended up using the cake recipe from America’s Test Kitchen Family Baking cookbook and the curd/glaze technique from Cookies and Cups. (ATK reserves their recipes for subscribers, but here is a reasonable facsimile found on Food.com.)
The dark spots on the side are where the lemon curd has slightly caramelized - delish!
Final verdict: The curd swirl didn’t add much, either flavor-wise or in the looks department. You couldn’t tell it was there. The glaze, however, was outstanding. Will do that again, for sure.
As for lemon curd, I think “they” may be right – it’s best as a dollop on the side, whether of fruit, or ladyfingers, or even pound cake. Yes, I savored my Lemon Curd Pound Cake with Limoncello Glaze with a big spoonful of lemon curd on the side. It was heavenly.
As for lemon curd, I think “they” may be right – it’s best as a dollop on the side, whether of fruit, or ladyfingers, or even pound cake. Yes, I savored my Lemon Curd Pound Cake with Limoncello Glaze with a big spoonful of lemon curd on the side. It was heavenly.
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