Lemon Buttermilk Cake With Lemon Curd Sauce
From angelgirl94 16 years ago
- 55 minutes to make
- Serves 12
From Southern Living magazine. This cake has the most incredible sauce.
Ingredients
- Cake: shopping list
- 1 cup butter-softened shopping list
- 2 1/3 cups sugar-divided shopping list
- 3 large eggs shopping list
- 3 cups all-purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup buttermilk shopping list
- 1 1/2 tablespoon grated lemon rind shopping list
- 1/2 cup plus 3 tablespoon fresh lemon juice-divided shopping list
- 3 tablespoon fine breadcrumbs(store-bought is fine) shopping list
- lemon curd Sauce: shopping list
- 2 cups sugar shopping list
- 6 large eggs-lightly beaten shopping list
- 1/4 grated lemon rind shopping list
- 3/4 cup fresh lemon juice shopping list
- 3/4 cup butter-softened shopping list
How to make it
- Cake:
- In a large mixing bowl,beat butter until creamy. Gradually add 2 cups sugar. Beat well.
- Add eggs one at a time,beating after each addition.
- Combine flour,soda,and salt. Add to butter mixture alternating with buttermilk,beginning and ending with flour. Mix at low speed after each addition.
- Stir in rind and 3 tablespoons lemon juice.
- Butter a 12-cup bundt pan and coat with breadcrumbs.
- Pour batter into prepared pan.
- Bake at 350 degrees for 55 minutes or until inserted wood skewer comes out clean.
- Cool in pan for 10 minutes then turn out onto wire rack.
- In a small saucepan,combine the remaining 1/3 cup sugar and 1/2 cup lemon juice. Cook over medium low heat until sugar dissolves.
- Prick cake with long wooden skewer.
- Slowly pour lemon juice mixture over cake.
- Cool completely.
- Lemon curd sauce:
- Combine first 4 ingredients in top of a double boiler. Bring water to a boil.
- Reduce heat to medium and cook,stirring constantly,until mixture thickens and coats the back of a spoon.
- Add butter one tablespoon at a time. Whisk until blended.
- Chill if desired.
- Serve with cake.
- Note:
- If you don't have a double boiler,use a saucepan with a thick heavy bottom. Cook on medium low,stirring constantly and watch closely to keep mixture from burning.
The Rating
Reviewed by 8 people-
VERY YUMMY THANKS
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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HA HA YOU FIXED IT BEFORE I TYPED IT LOL
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds so good,adding to lemon group.Thanks:0
zanna
in MOUNT CLEMENS loved it
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