Classic Lemon Curd
When it comes to dessert, I definitely choose lemon before I do chocolate. Don’t get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent’s backyard, and once I filled a huge bag, I came home and made lemon curd!
Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!
Classic Lemon Curd Recipe in the second part of the post…
- rind of 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter; room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you’re done! Cool and enjoy on a scone or refrigerate!
It’s Like Cake AND Custard!
Welcome Stumble Upon readers! Thanks for stopping by…if you’re looking for more lemon dessert recipes, make sure to check out this CLASSIC LEMON CURD recipe.
Lemon desserts are my all-time favorite! I love finding recipes that take classic lemon desserts and give them a delicious twist, like these GRAPEFRUIT LEMON BARS. So I recently found this recipe in an old Everyday Food magazine and it was divine! The best part of this dessert is that the top is cakey and soft and the bottom is silky and custardy!
Lemon Custard Cake recipe in second part of post…
- 3 large eggs, seperated
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place them in a roasting pan or baking dish. In a large bowl whisk together egg yolks and granulated sugar until mixture is light. Whisk in flour and lemon zest, and gradually add juice, then milk.
Whisk egg whites and salt until soft peak form. Gently fold egg whites into lemon-egg mixture. (the batter will be thin) Divide batter among prepared dishes. Place pan in oven and fill with boiling water to reach halfway up. Bake until puddings are puffed and lightly browned, 20 to 25 minutes. Enjoy!
New York Times Chocolate Cake
A coupe of weeks ago I made this Barefoot Contessa Chocolate cake, and clearly I didn’t get my fill because while recently perusing the New York Times I ran into this recipe for Chocolate Whiskey Bundt Cake and I HAD to make it like, right away!
I made it. Ate it. Then made it again. It was that good! Luckily I took the second one to a Christmas party, and let me tell you, it was a hit! This cake is velvety, and bitter, and rich without being overwhelming. A total hit!
Recipe after the jump…
New York Times Chocolate Whiskey Bundt Cake
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners’ sugar, for garnish (optional).
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.
Classic Chocolate Cake
I love classic recipes! This is a fantastic recipe for a classic chocolate cake. It’s one of Ina Garten’s recipes, so you know it has to be good! What I like the most about this recipe is that Ina always adds coffee to her chocolate desserts because the coffee actually brings out the flavor of the chocolate!
Classic Chocolate Cake Recipe after the jump…
Barefoot Contessa Classic Chocolate Cake
1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners’ sugar, sifted
1 tablespoon instant coffee granules
1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
4. MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
Best Banana Cake Recipe
I found this recipe in an old Bon Apetit and decided to try it. I’m a big fan of BANANA BREAD, so any dessert that vaguely resembles it, I’ll try! This is a fun cake because it’s a bit of a twist on the classic Pineapple Upside Down cake! I mostly like it because it seems like such an old fashioned type of cake!
Banana Upside Down Cake recipe after the jump…
Banana Cake Recipe
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 cup mashed ripe bananas
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
For the topping: Spray 8-inch round cake pan with 2-inch high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
Cake: Preheat oven to 350 degrees. Sift four first ingredients in to medium bowl. Beat butter and both sugars with electric mixer for about 4 minutes. Beat in eggs 1 at a time, them mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan and level. Bake cake until tester inserted into the center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan, and flip over. Cool for an additional 15 minutes. Enjoy!