Lemon Curd Marble Cake

A trick for the lemon curd filling.

Lemon curd marble cake.

Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Lemon curd is a scrumptious spread for scones biscuits or other baked goods. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. For the cheese cake.

Add remaining sugar and beat until smooth about 1 1 2 minutes. Bake as the recipe instructs. In a medium bowl combine flour baking powder and salt. Beat in 1 4 of the milk until just blended.

You can use packaged cake batter. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Place cheesecake pan in baking dish or skillet and set on oven rack. 1 4 pound unsalted butter room temperature.

Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy about 1 1 2 minutes. 1 2 cup lemon juice 3 to 4 lemons 1 8 teaspoon kosher salt. The slightly sweet lemon flavor of the cake paired with the punch of the tangy lemon filling is truly what makes this cake the best. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3 4 minutes this helps infuse the sugar with a stronger depth of lemon flavor.

Slide oven rack part way out. 1 3 cup strained lemon juice. To make marble cake prepare simple cake batter for a 6 inch round tin. Using a toothpick swirl the batter in a beautiful marbled pattern.

1 2 teaspoon vanilla extract. Add butter and cook over moderately low heat whisking frequently until curd is thick enough. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies but we like making this lemon curd recipe from scratch. Preheat oven to 350f 180c and grease a 9x5 loaf pan.

1 1 2 cups sugar. Now using two different spoons put dollops of cake batter and lemon curd alternatively into the cake tin in two layers. Mark hagen west allis wisconsin. For the lemon curd.