Wednesday, March 26, 2008

Daisy Ann Cake with Lemon Curd

Photo and cake by me

This recipe came from a Williams-Sonoma cake pan Jason and I received for our wedding from Ashley and her mother. I've only made this cake once, but it was delicious and I want to make it again. It's the perfect cake to welcome spring!

2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
16 Tbs (2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp vanilla
1 cup milk
1 cup lemon curd
1/3 cup heavy cream, whipped to medium-firm peaks
12 rasberries or 6 strawberries hulled and halved lengthwise
1/4 to 1/2 cup blueberries
Confectioners sugar for dusting (optional)

Preheat an oven to 350 degrees. Grease and flour the Daisy Ann Cake Pan (if you do not have the Daisy Ann Cake Pan, a regular one should work just fine) Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrap down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrap down the sides of the bowl. Beat in the vanilla.

Reduce the speak to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.

Put the lemon curd in a bowl. Using a large rubber spatula, gently stir the whipped cream into the curd until no white streaks remain. Spread the lemon curd mixture in the well of the cake. Place 1 raspberry or 1 strawberry half, cut side down on top of the curd in each flute. Mound the blueberries in the center of the lemon curd. Dust the cake with confectioners' sugar. Serves 12 to 16.


Whitney Tanner said...

Yummmm. I love anything lemon!

brandon & brittany said...

is there some left? wanna bring some over to me? :)