Meyer Lemon Birthday Cake with Meyer Lemon Curd
I have to apologize for my tardiness. I told you I’d have this recipe to you last week but was totally sidetracked getting ready to leave town for the IACP convention.
While on the plane to DC I remembered that I’d forgot to post it. I had hoped to have some time while there to share it but I was up and running from 6:00am – 10:00pm and Midnight most days. Time to recover.
Well today is my birthday and if you don’t know this already – birthdays are a BIG deal to me! I like to celebrate mine as well as everyone else’s in my family. Hey let’s face it, it’s the one day that’s devoted to us, so each of us should be showered with kindness and lots of laughter.
For my birthday I decided to make a lemon cake an old standby of mine from The Silver Palate Cookbook. Typically I opt for chocolate – my favorite. However, once I made this wonderful and easy Microwave Meyer Lemon Curd, I had lemons on my mind, so I combined several of my favorite recipes together to come up with my birthday cake. I was not disappointed with my creation and hope you won’t be either.
My cake would be perfect for Easter, and the Meyer Lemon Curd will be ideal to serve on Passover with sponge cake, berries and the whipped cream filling. I hope you’ll try these for whichever holiday you’re celebrating this weekend.
Meyer Lemon Cake with Meyer Lemon Curd
- 3/4 cup granulated sugar
- 1/2 cup Meyer Lemon juice
- 3 large eggs, at room temperature
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla
- 1/2 pound (2 sticks) sweet butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 cups unbleached, all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tightly packed tablespoons grated lemon zest (I used Meyer Lemons)
- 2 tablespoons fresh lemon juice (I use Meyer Lemons)
- 16 ounces (1 pound) sliced strawberries
- Microwave Meyer Lemon Curd: Follow directions on link and refrigerate for 1 hour or longer until chilled.
- Whipped Cream Filling: In a chilled stainless steel bowl, using a whisk attachment, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form. Cover and place in refrigerator for 1 hour or until thoroughly chilled.
- Cake: Preheat oven to 325F degrees. Coat a bundt pan with non-stick spray.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
- Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
- Pour batter into prepared bundt pan. Set on the middle rack of the oven and bake for 1 hour, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. Do not overcook!
- Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan until completely cool. Place in refrigerator for 1 hour or overnight.
- Remove cake from refrigerator and place cake onto a cake turntable if available or on a platter. Using a serrated knife slice cake horizontally through the middle. Remove top of cake and set aside.
- Spread Meyer Lemon Curd over the bottom half of the cake allowing some to run down the sides. Top with 3/4 of the whipped cream filling. Set cut strawberries on top of the whipped cream with the cut side down and the cut edges facing out. Arrange neatly over the surface of the whipped cream filling.
- Carefully place the top of the bundt cake on top of the strawberry, whipped cream, lemon curd filling. The add remaining whipped cream in the hole of the bundt cake so that it flows out of the top. Garnish with sliced strawberries.