The cake recipe is one I have used since my bakery days. I sometimes divide the batter and add raisins, chopped nuts or cherries and bake them in loaf pans. The leftover lemon curd can be frozen, or used to fill cookies, served with pancakes or spooned on top of fresh berries.
Showstopper Cake
Showstopper Cake
Cathy Kirkham
Dessert
Tip: I make my lemon curd up to a day ahead and refrigerate it. It works much better cold.
Ingredients
Sour Cream Pound Cake
- 3 c flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 c butter
- 3 c sugar
- 6 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1 c sour cream
Lemon Curd
- 3 lemons, zested and juiced to make 3/4 c of juice
- 1 1/3 c sugar
- 5 eggs
- pinch of salt
- 3/4 c butter, cubed
Cream Cheese Icing
- 1 c (1 pkg.) cream cheese, room temperature
- 1/2 c butter, room temperature
- 3 c icing sugar
- 1 tsp vanilla
- 1/8 tsp salt
Directions
Cake
Combine the flour, salt and baking soda. Set aside.
Cream the butter and sugar, add the eggs and extracts. Mix at medium speed for 10 minutes. Add 1/3 of the flour and mix until blended. Add 1/2 of the sour cream and mix. Add 1/3 of the flour mixture, mix, repeat with the remaining sour cream and then the last of the flour.
Divide into 2 9" round cake pans that have been greased and floured and the bottom lined with parchment paper.
Bake at 325° for approximately 40- 45 minutes or until they are baked through in the centre.
Let cool.
When ready to assemble, cut the cakes into 2 layers each.
Lemon Curd
Combine the lemon juice, zest, sugar, eggs and salt in a saucepan. Heat and whisk constantly until very thick. Add the cubed butter and stir until melted. Let cool, cover the top surface with plastic wrap and refrigerate until ready to use.
Cream Cheese Icing
Cream the cream cheese and butter until smooth. Add the icing sugar, vanilla and salt. Mix on low speed until blended, then on high speed for 2 minutes.
If it seems too soft add another 1/4 c of icing sugar.
Putting it together
When ready to assemble the cake, place one layer on a serving plate. Spread a small amount of icing on the cake. Using a pastry bag, pipe a border around the outside of the layer. Spread lemon curd inside the border. Top with a cake layer and gently press it down.
Repeat this process 2 more times, then top with the final layer of cake. Spread a thin layer of icing on the sides and top of the cake and refrigerate until firm. Remove and finish icing the cake. Decorate with a piped border to finish or leave it plain.
Place lemon slices, fresh berries or flowers on top.
