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Lemon Syrup Cake with Berries and Lemon-Curd Cream Recipe

Lemon Syrup Cake with Berries and Lemon-Curd Cream Recipe

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Lemon Syrup Cake with Berries and Lemon-Curd Cream

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Ingredients

Count

Nutrition

645

Calories

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Ingredients:

Serving

1 cup plus 2 tbsp sugar
3/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter
2 1/2 tbsp grated lemon peel
3 large eggs
1/2 cup sugar
3/4 cup fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 tsp grated lemon peel
2 large eggs
1 3/4 cups self-rising flour
2 cups creme fraiche or plain yogurt
3 cups sliced hulled strawberries (from about 1 lb)
fresh mint sprigs (optional)

Directions:

For curd: Combine first 4 ingredients in large microwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes. Remove from microwave; cool 5 minutes. Beat eggs in small bowl to blend. Whisk half of butter mixture into eggs. Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled). Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to 1 week.
For syrup: Combine sugar and lemon juice in small bowl. Whisk until sugar dissolves.
For cake: Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth. Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of flour; repeat. Transfer batter to prepared baking pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Whisk crème fraîche and 1/2 cup lemon curd in small bowl to blend. Cover and refrigerate until ready to use.
Cut cake into squares. Top with lemon crème fraîche; spoon berries alongside. Garnish with mint, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	644.53 Kcal (2699 kJ)
Calories from fat	303.03 Kcal
		% Daily Value*
Total Fat	33.67g	52%
Cholesterol	171.96mg	57%
Sodium	403.37mg	17%
Potassium	188.3mg	4%
Total Carbs	78.71g	26%
Sugars	53g	212%
Dietary Fiber	2.2g	9%
Protein	9.95g	20%
Vitamin C	44mg	73%
Vitamin A	0.2mg	6%
Iron	2.6mg	14%
Calcium	168.5mg	17%

Amount Per 100 g
Calories	232.19 Kcal (972 kJ)
Calories from fat	109.17 Kcal
		% Daily Value*
Total Fat	12.13g	52%
Cholesterol	61.95mg	57%
Sodium	145.31mg	17%
Potassium	67.83mg	4%
Total Carbs	28.36g	26%
Sugars	19.09g	212%
Dietary Fiber	0.79g	9%
Protein	3.58g	20%
Vitamin C	15.8mg	73%
Vitamin A	0.1mg	6%
Iron	0.9mg	14%
Calcium	60.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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