Lemon Curd Swirl Traveling Cake
A moist, mouth-puckering lemon cake that packs a punch (of flavor).
Hi Bakers!
You may be reading this from across the world, but I am writing this as we engage in Fool’s Spring here in the Pacific Northwest. It’s been an interesting season with only one major snow dump and my crocus bulbs already sprouting. Currently, the sun outside is strong enough to trick you into packing up your winter coats, but the dropping temperatures in the forecast may prove otherwise.
To me, this is also known as Citrus Appreciation Season. Meyer lemons, sumo oranges, cara caras, pomelo grapefruits, and mandarins galore! It’s like Mother Nature’s apology for being so soggy and wretched this time of year.
After growing tired of apples and orchard fruit in the fall and bananas and chocolate after the holidays (because I always crave cozy, comfort food in the new year), this final stretch before it’s truly spring is all about citrus. It’s about adding our own sunshine and vibrance to an otherwise dreary season.
More citrus recipe to try:
In honor of CAS (citrus appreciation season), I made this Lemon Curd Swirl traveling cake. It is a tender, single-layer cake with lemon curd swirled right into the batter. You can wrap it up in parchment or butcher paper to bring for a picnic or casually serve for dessert. It might not look like much, but this cake has so much flavor. I adore it so much!
This is a very lemony lemon cake. No subtleties here. Often lemon cake has just a whiff of citrus taste, but this one packs a big, mouth-puckering punch. Tons of fresh lemon zest, lemon juice, and Greek yogurt bring plenty of tang to the cake batter itself. But as you could probably guess, it’s the lemon curd swirl that adds real lemon flavor to each bite.
As bakers, we know that the lemon zest is where most of the flavor comes from. Make sure to finely grate the fresh fruit, leaving the white, bitter pith behind. To extract the most flavor, massage the zest with the sugar before mixing the batter. Granulated sugar is abrasive and when smeared with lemon zest between your fingers tips, it will help release all those lovely lemon oils right into the sugar and into the cake.
You can certainly serve this cake up plain. The paper-thin, crackly sugar topping adds a touch of crunch. But if you ask me, it is best with a dollop of sweetened whipped cream. The tangy lemon and soft cream go so well together. You could also add a spoon of berry jam or even more curd on the side.
Make it a gift by wrapping the whole cake in parchment and twine then add a jar of homemade lemon curd to go with it.
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