LEMON CURD POUND CAKE

By stepjo7269

Debbie Lewis, Clinton, Mississippi, Southern Living, DECEMBER 2004

Ingredients

• Preparation:
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• Lemon Curd
• Garnishes: fresh rosemary, Sugared Cranberries, lemon rind strips
• ●Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Lemon Curd
• Ingredients:
• 1 1/2 tablespoons butter, melted
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten
• Preparation:
• ●Stir together first 4 ingredients in a small, heavy saucepan; add egg, stirring until blended.
• Sugared Cranberries
• Ingredients:
• 1/2 cup sugar
• 1/2 cup water
• 1 cup fresh cranberries
• 1/4 cup granulated sugar
• Preparation:
• ●Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.)
• ●Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper.
• ●Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.

Details

Servings 10

Preparation

Step 1

As above.