I think I could eat out every day and never run out of fun new places to eat.
Another one of my favorite things to do is to try and recreate at home an amazing dish I have had at a restaurant.
I recently enjoyed lunch with a friend at the Hands on Cafe, a fun little student run cafe at the School of Arts & Crafts on the west side of Portland. The menu is limited but always amazing using fresh, local ingredients.
The day we were there they served a yummy lemon pound cake with lemon curd and whip cream. My friend had to stop me from licking the plate! We had decided to split a piece and did I regret that decision! The cake was delicious but the addition of the lemon curd was truly amazing.
I rushed right home to try and recreate this amazing dessert. The only problem with the Hands on Cafe is their menu changes on a daily basis and you never know when they might offer that lemon pound cake again.
Now I don’t have to worry because I can make it anytime I want – at home!
Remember – this cake MUST be served with the lemon curd and whipped cream. Making lemon curd is a little bit of work but so worth it!!
Lemon Pound Cake
2 C sugar
1 C butter, softened
3 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C buttermilk
1 Tbsp freshly grated lemon peel
1 Tbsp fresh lemon juice
1 1/4 C powdered sugar
2 tsp lemon juice
1-2 Tbsp. milk
Heat oven to 350 degrees. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time until well mixed. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 Tbsp lemon juice. Continue beating until well mixed.
Spread batter into a greased and flour 12 cup Bundt pan or a 10 inch angel food cake pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, remove from pan and cool completely.
Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
4 large egg yolks
2 large eggs
1/2 C sugar
1/2 C fresh squeezed lemon juice.
Fill a medium pot 1/3 full of water and bring to a very low boil.
In a medium heatproof bowl or double broiler whisk together egg yolks, egg, sugar. Whisk in 1/2 cup lemon juice.
Set the bowl or double boiler over the pot of water making sure water doesn’t touch the bottom of the bowl. Cook, stirring occasionally, until mixture is thick, about 10 minutes. Strain the curd into a bowl. Place plastic wrap directly onto the surface of the curd to prevent a skin from forming on the surface. Chill curd until ready to use.
Whipped cream sweetened with a little powdered sugar and vanilla to top off the cake!