The Little Teochew: Singapore Homecooking: Lemon Cake With Lemon Curd Cream. In my last post, I made Lemon Curd.
I also mentioned that you could incorporate it into some whipped cream and make a Lemon Curd Cream. It tastes really awesome with plain cakes or scones or crackers. Just a dollop or two makes all the difference. What you are seeing in my photos is lemon on lemon - Lemon Cake served with Lemon Curd Cream. :) The cake itself is buttery, yet not excessively rich, and the cold, luscious topping just completes it. They are soulmates. Lemon Curd CreamThe recipe can be found here. It depends how strong you want your cream to taste of lemon but I would suggest a ratio of 1 part curd to 3 parts cream (approximately). Lastly, I don't know if it works on non-dairy cream and I'll never know because I can't imagine eating non-diary in the first place, really.
Lemon Butter Cake(tweaked slightly from my Orange Butter Cake recipe)- 195g all-purpose flour- 1 1/2 tsp baking powder- 170g butter, softened- 200g sugar- 2 eggs- 1 1/2 tbsp lemon zest- 8 tbsp whole milk Pin It. Lemon Ricotta Pound Cake Recipe. Lemon Ricotta Pound Cake with Berries I opened up our refrigerator on Saturday and found an opened container of ricotta cheese.
I used half of it to make lemon ricotta pancakes and forgot about the rest. Luckily, it was still good, so I made a Lemon Ricotta Pound Cake with Berries. Josh asked what I was baking and as soon as I said lemon and ricotta, he was happy. There is just something magical about lemon and ricotta when they are paired together. The pound cake is moist, with a tender crumb, and has hints of lemon in every bite. If you like this Lemon Ricotta Pound Cake, you might also like: Lemon Ricotta Cookies from Two Peas and Their PodOrange Ricotta Pound Cake with Strawberries from Gimme Some OvenChocolate Ricotta Pound Cake from Desserts for Breakfast.
Limoncello Lemon Cake. Lemon throws a ray of brilliant sunshine into our lives.
Spring at its best, a dazzling lemon cake brightens up even the worst of days. Using a dash of our freshly made Limoncello in the batter along with the zest of a lemon, Liv and her friend gobbled up the glazed slices as we made our way to their afternoon dance class. With much of the fat replaced by yogurt I felt as though they were getting a treat I could feel good about. For an adult version Limoncello is used in the sugar glaze as well as the cake, easily subbing out plain lemon juice and zest for the kids. The smiles on the girl's faces flashed a bright spot into my somewhat dark day. Bright with zesty lemon, this light and tender cake won't last long on your table. Limoncello Lemon Cakeadapted from Erika Kerekes While the girls were extraordinarily pleased with their cake slightly warm (we rushed to glaze it!) 2 eggs 1 cup vanilla Greek yogurt 1 cup sugar 1/4 cup canola oil zest of 1 lemon 3 Tbs Limoncello (or lemon juice) Glaze.