Lemon Pound Cake With Lemon Curd

Yield: 6 Servings

Ingredients

2 sticks Butter; plus

1 tb Butter; all cubed,
and at room temperature
2 c Flour; plus
1 tb Flour
2 c Sugar
Juice of five lemons - (abt
-1 cup)
6 Eggs; at room temperature
1 ts Baking powder
1 pn Salt
2 tb Finely-grated lemon zest
1 c Powdered sugar
1/4 c Water
1 recipe Lemon Pastry Cream;
-see * Note
1 1/2 c Sweetened whipped cream
1 c Macerated fresh blueberries

Instructions

* Note: See the "Lemon Pastry Cream" recipe which is included in this
collection.

Preheat the oven to 325 degrees. Grease a 9- by 5- by 3-inch loaf pan

with1 tablespoon of the butter. Flour the pan with 1 tablespoon of the
flour. Combine 1 cup of the sugar and lemon juice in a saucepan over
medium-high heat. Bring the liquid to a boil, and boil until the liquid
reduces by half, about 2 to 3 minutes. Remove from the heat and cool.
In an electric mixer, fitted with a whip, cream the
remaining butter and sugar. Mix until the mixture is light, fluffy and
smooth. Add the eggs, oneat a time, beating well after each egg. In a
mixing bowl, combine the remaining 2 cups of flour, baking powder and salt.
With the machine running, add 1/4 cup of the flour mixture at a time.
Mix well. Fold in the lemon zest. Pour the batter into the prepared pan.
Bake for about 50 minutes or until the center is firm. Remove from the
oven and cool on a wire rack for 10 minutes. Remove the cake from the pan
and place back on the wire rack. Using a wooden skewer, make several holes
in the top of the cake, pour halfof the lemon syrup over the top of the
cake. Brush the sides of the cake with the remaining syrup. In a mixing
bowl, whisk the powdered sugar and water together. Mix well. Pour the
frosting over the top of the cake and spread evenly (the frosting will run
over the edges of the cake). Slice the cake into 1-inch slices. Spread
the Lemon Pastry Cream evenly over half ofthe slices. Place the remaining
slices over the lemon cream, forming a sandwich. Slice each sandwich into
thirds. Place three slices of the cake oneach serving plate. Garnish with
a dollop of whipped cream and fresh blueberries.
This recipe yields 6 servings.