LEMON CURD POUND CAKE

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.

As above.