MOIST LEMON CAKE
Ingredients:
5 Tbsp of butter at room temperature
1 cup white sugar
Zest from 2 lemons, grated finely
Zest from 1 orange, grated finely
3 large eggs, separated into yolks and whites
3/4 cup flour
1 cup of milk
Juice from 2 lemons
2 Tbsps lemon curd (such as Dickinson's brand)
Method.
Preheat the oven to 325F degrees.
Place the butter and sugar in a bowl.
Beat together until creamy.
Add the lemon and orange zest.
Add the egg yolks and beat until well combined.
Beat in half of the flour and half of the milk until blended in well.
Beat in the remaining flour and milk.
Fold in the lemon juice.
Place the egg whites in a medium bowl.
Beat with an electric mixer until soft peaks form.
Fold the egg white mixture into the batter.
Spread the lemon curd over the bottom of a 1 qt. ovenproof, freezer-safe dish.
Pour the batter over the curd.
Bake 30 minutes or until golden brown and set in the center.
Remove from the oven and cool on a wire rack for an hour.
To serve, invert the pan. Continue to cool, then slice.
To freeze: Cool to room temperature, freeze for an hour, then wrap in foil.
To serve: Thaw overnight in the refrigerator for a whole cake. Or heat individual pieces in the microwave for about 15 seconds.
Makes 8 servings.
If you want to heat this cake, put in in a preheated 350F oven for about 20 minutes. Check to be sure it is not getting too brown. If it is, cover the top with foil and lower the temperature to 325F. To test if it is done, insert a metal knife into the center of the cake. Then remove it. If you touch the tip of the knife a knife and it is hot to the touch, the cake is warmed through and can be served.
Cooking time: about 40 minutes
Post-freezing cooking time: about 20 minutes, or 20 seconds per piece in the microwave