“I’m baking with butter. Don’t try to stop me.”

Yes, sometimes you can’t do healthy baking. And sometimes you just gotta use butter. Lots and lots of delicious butter and eggs.  This is one of those days. I decided to make a seasonally inappropriate cake. In honor of the apparent American Heat Wave, I made a lemon cake, with lemon curd and fresh berries.

Something about a bright citrus flavor reminds me of summer and sunshine. Down here, where most days are cloudy, that is a very good thing to be reminded of. What…sunshine? Oh, that’s what it’s like. Lemons. Mmmm.

I adapted the recipe from here. I didn’t ice it, however. I made the icing, but didn’t like the flavor, or the look of it. So, I just doubled the lemon curd. It was a glorious decision. And, for the record, homemade lemon curd is not only easy, but absolutely delicious. I will be making it heaps in the future. It’s so good.

Molly’s Seasonally Inappropriate Lemon Layer Cake with Lemon Curd and Berries


For the cake:

grated zest 1 lemon
1 tblsp lemon juice
1 1/2 c self-rising flour
1 tsp baking powder
3/4 c butter, room temp.
1/2 sugar
3 eggs

For the Lemon Curd:

Grated zest and juice 3to 4 large lemons
1/2 c sugar
5 eggs
1/2 c butter
(you can test this part of the curd. I like mine a bit more tart, rather than overly sweet, but is does have to do with personal taste.)

Berry sauce:

1/2 c frozen mixed berries
1 chopped apple
1-2 tsp cinnamon


Set the oven temperature to 325 F or 170 C.

Just measure all the cake ingredients into a mixing bowl.

Beat – ideally with an electric hand whisk or stand mixer – till you have a smooth, creamy consistency. If you don’t have the hand or stand mixer, then whip out the muscles and do it the old fashioned way. Then divide the mixture evenly between the two tins. (Or, in my case, one large tin. And then cut the bugger in half.)

Bake the cake on the center shelf of the oven for about 35 minutes or until the center feels springy when touched with a little finger.

While the cake(s) are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water.

Stir frequently until thickened – about 20 minutes. You now have curd. Congradulations. It’s delicious.

Once the cake has completely cooled, use a serrated knife and slice it evenly in half horizontally.

Next, spread half of the curd thickly to sandwich the layers together.

Don’t worry if your cake is ugly, it will soon be smothered in curd. And no one will care, because it will be delicious. Take the rest of the lemon curd and place on top of the second layer. Be careful not to let it run down the sides. Keep it in the middle of the cake.

Make your berry sauce. Aka, throw your sliced apple, the frozen berries, and the cinnamon in a pot. Heat until boiling, reduce the heat and simmer until it thickens.

Once it’s thickened, remove from the heat and allow to cool completely. Otherwise it will make the curd run, and that would be unfortunate. Once completely cool, carefully spoon into the middle of the top layer. Decorate with a flower if you wish. Enjoy with friends and a nice glass of Pinot Noir. (At least I did.)


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