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Add a photoServings: 6
Ingredients
- 2 stk Butter plus
- 1 Tbsp. Butter all cubed, and at room temperature
- 2 c. Flour plus
- 1 Tbsp. Flour
- 2 c. Sugar Juice of five lemons - (abt 1 c.)
- 6 x Large eggs at room temperature
- 1 tsp Baking pwdr
- 1 pch Salt
- 2 Tbsp. Finely-grated lemon zest
- 1 c. Powdered sugar
- 1/4 c. Water
- 1 x recipe Lemon Pastry Cream see * Note
- 1 1/2 c. Sweetened whipped cream
- 1 c. Macerated fresh blueberries
Directions
- Preheat the oven to 325 degrees. Grease a 9- by 5- by 3-inch loaf pan with 1 Tbsp. of the butter. Flour the pan with 1 Tbsp. of the flour.
- Combine 1 c. of the sugar and lemon juice in a saucepan over medium-high heat. Bring the liquid to a boil, and boil till the liquid reduces by half, about 2 to 3 min. Remove from the heat and cold.
- In an electric mixer, fitted with a whip, cream the remaining butter and sugar. Mix till the mix is light, fluffy and smooth. Add in the Large eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining 2 c. of flour, baking pwdr and salt. With the machine running, add in 1/4 c. of the flour mix at a time. Mix well. Mix in the lemon zest. Pour the batter into the prepared pan. Bake for about 50 min or possibly till the center is hard. Remove from the oven and cold on a wire rack for 10 min. Remove the cake from the pan and place back on the wire rack.
- Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup. In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread proportionately (the frosting will run over the edges of the cake). Slice the cake into 1-inch slices. Spread the Lemon Pastry Cream proportionately over half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds. Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 159 | 58% |
| Total Fat 17.96g | 22% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 330mg | 14% |
| Potassium 94mg | 3% |
| Total Carbs 22.45g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 20.08g | 13% |
| Protein 7.0g | 11% |
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