So to celebrate, I decided to make a summer berry cake with lemon curd filling. The first time I made this cake was in the 7th grade, Memorial Day weekend in Watch Hill, Rhode Island. I was there with my then best friend who also loved to bake and we unanimously picked this recipe out of that month's Gourmet. I don't know why, but I never forgot about this slightly pink cake; a moist spongy gem studded with raspberries, blueberries and blackberries. Today, I decided to give this recipe a face lift by slicing it in two and filling it with tart and creamy lemon curd.
• I used an 11" round pan instead or the rectangular one suggested, it does lead to thinner layers but I like round cakes.
• I also could have easily doubled the curd recipe, it would have definitely given the cake an extra something.
• Make the curd first and let it cool in the fridge while you assemble the cake.
• Make sure the cake is completely cooled before you cut it in half, if not it will fall apart.
Lemon Curd (from Martha Stewart Living, January 2002)
- 3 large egg yolks
- Zest of 1/2 lemon
- 1/4 cup freshly squeezed lemon juice, (2 lemons)
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold and cut into pieces
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Store, refrigerated in an airtight container, up to 2 days.
Three Berry Butter Cake (from Gourmet, July 2000)
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup heavy cream
- 3 large eggs at room temperature
- 1 1/4 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons finely grated fresh lemon zest
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 1/2 cups cake flour (not self-rising)
- 6 cups mixed berries (1 3/4 ponds) such as raspberries, blackberries, and blueberries
- 2 tablespoons confectioners sugar
Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
Heat butter with cream in a small saucepan over low heat until melted, then cool.
Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
Just before serving, dust with confectioners sugar.