Bursting-with-Berries Lemon Curd Cake

Ingredients

  • 2.50 cup(s) all-purpose flour
  • 1/3 cup(s) finely ground toasted slivered almonds
  • 1.50 teaspoon(s) baking powder
  • ¼ teaspoon(s) salt
  • 1 cup(s) (2 sticks) unsalted butter, at room temperature
  • 1.50 cup(s) granulated sugar
  • 3 large eggs
  • + 9 more ingredients
    • 1 teaspoon(s) vanilla extract
    • 1 teaspoon(s) finely grated lemon peel
    • 1 cup(s) low-fat buttermilk
    • ½ cup(s) prepared lemon curd
    • 2 cup(s) mixed fresh berries, such as blackberries, blueberries, and/or raspberries
    • ½ cup(s) heavy cream
    • ¼ cup(s) prepared lemon curd
    • 1 tablespoon(s) sifted confectioners' sugar
    • Mixed berries, for garnish

1. Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan. 2. Prepare cake: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy. Beat in eggs, 1 at a time, scraping bowl as nee...

View full recipe at SpringPad

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