Ingredients
Pound Cake
- ¾ cup butter, softened to room temperature
- ¾ cup + 2 T sugar, separated
- 1 ¾ cups flour
- 2 t baking powder
- Pinch of salt
- 2 eggs, brought to room temperature
- 2/3 cup milk
- 2 t vanilla
- 4 T lemon juice, separated
- 2 T lemon zest
- 1 cup fresh blueberries
- 2 T water
Lemon Chiffon
- 1 cups heavy whipping cream
- 1T powdered sugar
- About 5 oz. lemon curd (I used Bonne Maman)
- 2 T lemon zest
Directions
Spray or flour and butter loaf pan and set aside.Put the butter and ¾ cup of the sugar into a bowl and mix until smooth.
In a separate bowl, whisk together the flour, baking powder and salt and set that aside too.
Turn the mixer on low and add the eggs, one at a time, until both are well combined.
Next slowly add your dry mixture until that is combined as well. Don’t overmix – just get it so it’s in there and mixed up.
Finally, add the milk, vanilla, 2 Tablespoons of the lemon juice and the 2 Tablespoons lemon zest and mix on slow speed until you have a smooth batter.
Pour in the blueberries and stir until they’re evenly distributed.
Pour your batter into the prepared loaf pan and bake at 325 for about an hour, or until it’s golden brown on the edges and a toothpick inserted in the middle comes out dry.
When it’s done, take the pan out of the oven and move to a wire rack to cool.
I know we haven’t used the cake ingredients yet, but here we go – this will make it even lemony-er.
Once your cake is completely cool, take the remaining 2 Tablespoons sugar and the remaining 2 Tablespoons water and put them in a small bowl. Microwave the bowl until the water starts to boil (you’re not putting much water in there, so it won’t take long at all), then take it out and stir until the sugar has melted. Then, pour in the lemon juice and stir again until combined.
By the way, I decidedly did not wait until the cake cooled, and it fell apart a bit. Oops. I really should listen to myself once in a while.
Anyway…
Take your cake out of the pan and put it back onto the rack, over a piece of wax or parchment paper. Get the small bowl you just took out of the microwave and brush all the liquid onto your cake, letting the cake absorb the liquid as you go.
Once all the lemon mixture has completely absorbed into the cake, it’s time to make the chiffon!
Put your whipping cream and powdered sugar into a bowl and whip until medium peaks form. Meaning, it should kinda hold it’s shape, but doesn’t need to be as stable as you’d make it if you were whipping the cream to put on, say, a sundae.
Next, gently fold in the entire jar of lemon curd and the 2 Tablespoons of lemon zest until it’s smooth. This is your chiffon – just spoon it over the top of the cake and smooth it out a bit so it looks nice. Then just slice, serve and enjoy!!
Ugly Desserts 