 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
3 tablespoons cold butter |
1/2 cup flaked coconut |
batter: |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 cup cold butter, cubed |
2/3 cup vanilla yogurt |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1 egg |
1 egg yolk |
1/2 cup lemon curd |
glaze: |
1/2 cup confectioners' sugar |
1 teaspoon water |
1 teaspoon lemon juice |
Directions:
1. In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.
2. For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).
3. Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.
4. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake. Yield: 12 servings.
|
|