I've been holding out on this cake for way too long—since May.
This was not on purpose, though. I just got distracted by other seasonal summer things like my beloved stone fruit. See this pie and this yogurt. In summer my blogging tends to be slow. It's either too hot to make things or I'm away on weekends which is generally the best time to photograph or binging on some TV show. This summer it was Master of None, Dear White People and 13 Reasons Why. I know, I was totally late to the game for all of these but I could not stop watching 13 Reasons Why especially. Did you know they filmed a lot of it in the area I grew up? Mostly I was drawn to it for it's romantic aspects and my inner need to find answers to unanswered questions despite the overall heartbreaking story.
And so here we are where my blog post "reserves" have run out and I am now finally, months later, writing about this cake.
This cake first caught my eyes when I was skimming through Food52's newsletter. Back in spring, I was on a lemon curd kick (again). It first started with these cookies and then continued with this cake. It was infuriating when I got the consistency wrong so I would make it again just to make sure that I was able to make it properly and hadn't been fooling myself the whole time.
But the lemon curd wasn't the only thing that sucked me in to make this cake. I love anything that is easy and simple. I generally get turned off by recipes that have a million ingredients in them. This recipe only had 5 which is a miracle if you are baking. I did end up making my own self-rising flour and lemon curd because I had a bunch of lemons (how come you always have a lot when you don't need them and none when you do?). In the end, it ended up being more than 5 ingredients but definitely worth the extra homemade work. And also definitely not a must.
It is still totally okay with store-bought lemon curd and boxed self-rising flour.
While we wait for it to be appropriate baking weather, here's some cake to keep us going until fall is actually here.
In the meantime, back to reading more back story on 13 Reasons Why and enjoying peaches before they go out of season for months and months.
Lemon Curd Cake
Yields: one 8-inch cake
- ¾ cup superfine sugar
- 6 ounces butter, at room temperature
- 12 ounces lemon curd (or freshly made)</a>
- 3 eggs
- Scant 2 cups self-rising flour
- Confectioners' sugar, for dusting (optional)
Preheat the oven to 375° F.
Line an 8-inch round cake pan with parchment paper.
Beat the sugar and butter until well mixed, then add half the jar of lemon curd. Mix well. Beat in the eggs one at a time. Sift over the flour and fold in using a metal spoon.
Turn the mixture into the prepared pan, then drop teaspoons of the remaining lemon curd randomly over the top of the cake. Swirl with a knife to make a pattern. Bake for 35 to 40 minutes. Leave the cake to cool in the pan.
Turn out, remove the baking paper, and dust with sifted confectioners' sugar if desired.