LEMON CURED POUND CAKE

By gaster16

Ingredients

• LEMON CURD:
• 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
• 1 teaspoon almond extract
• Lemon Curd
• 2/3 cup sugar
• 1-1/2 tablespoons butter melted
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten

Preparation

Step 1

Beat butter and shortening at medium speed with 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. Sift together flour, baking powder, and salt, add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts. Pour batter into a greased and floured 12 cup tube pan. Bake at 325 degrees for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan, carefully brush Lemon Curd over top and sides of cake. Cool completely on wire rack.

LEMON CURD:

Stir together first 4 ingredients in a small, saucepan, add egg stirring until blended. Cook mixture, stirring constantly over low heat, 10-12 minutes or until mixture thickens slightly (cooked mixture will have a thickness similar to unwhipped whipping cream) and begins to bubble around the edges. Remove from heat. (The curd should be brushed immediately over cake, as mixture will continue to thicken as it cools.