Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 cup butter, softened

2 cups granulated sugar

3 eggs, at room temperature

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 tablespoons fresh grated lemon rind zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 1/2 tablespoons fresh grated lemon rind, packed

2 tablespoons fresh lemon juice

Directions:

Cream 1 cup of butter until light and fluffy. Slowly add 2 cups 

sugar and continue beating until light and fluffy. Blend in 3 eggs, 

one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2 

teaspoon of salt. Add the flour mixture alternately with 1 cup buttermilk to the creamed mixture, beating after each addition.

Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoon 

fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and 10 minutes.

To prepare the glaze, blend together 2 tablespoons butter, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!

Lemon Cake With Lemon Curd

Lemon Cake With Lemon Curd

Ingredients:
Lemon Curd
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, softened, cubed

For the cake
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted sliced almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

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PREPARATION

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.