Lemon Buttermilk Cake With Lemon Curd Sauce |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Southern Living magazine. This cake has the most incredible sauce. Ingredients:
cake |
1 cup butter-softened |
2 1/3 cups sugar-divided |
3 large eggs |
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 1/2 tablespoon grated lemon rind |
1/2 cup plus 3 tablespoon fresh lemon juice-divided |
3 tablespoon fine breadcrumbs(store-bought is fine) |
lemon curd sauce |
2 cups sugar |
6 large eggs-lightly beaten |
1/4 grated lemon rind |
3/4 cup fresh lemon juice |
3/4 cup butter-softened |
Directions:
1. Cake:
2. In a large mixing bowl,beat butter until creamy. Gradually add 2 cups sugar. Beat well.
3. Add eggs one at a time,beating after each addition.
4. Combine flour,soda,and salt. Add to butter mixture alternating with buttermilk,beginning and ending with flour. Mix at low speed after each addition.
5. Stir in rind and 3 tablespoons lemon juice.
6. Butter a 12-cup bundt pan and coat with breadcrumbs.
7. Pour batter into prepared pan.
8. Bake at 350 degrees for 55 minutes or until inserted wood skewer comes out clean.
9. Cool in pan for 10 minutes then turn out onto wire rack.
10. In a small saucepan,combine the remaining 1/3 cup sugar and 1/2 cup lemon juice. Cook over medium low heat until sugar dissolves.
11. Prick cake with long wooden skewer.
12. Slowly pour lemon juice mixture over cake.
13. Cool completely.
14. Lemon curd sauce:
15. Combine first 4 ingredients in top of a double boiler. Bring water to a boil.
16. Reduce heat to medium and cook,stirring constantly,until mixture thickens and coats the back of a spoon.
17. Add butter one tablespoon at a time. Whisk until blended.
18. Chill if desired.
19. Serve with cake.
20. Note:
21. If you don't have a double boiler,use a saucepan with a thick heavy bottom. Cook on medium low,stirring constantly and watch closely to keep mixture from burning.
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