Lemon Curd Marble Cake

1 2 teaspoon vanilla extract.

Lemon curd marble cake. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies but we like making this lemon curd recipe from scratch. Using a toothpick swirl the batter in a beautiful marbled pattern. Make sure you re constantly stirring the saucepan as you heat the lemon mixture and incorporate the tempered eggs slowly. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.

For the lemon curd. Add butter and cook over moderately low heat whisking frequently until curd is thick enough. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. For the cheese cake.

Preheat oven to 350f 180c and grease a 9x5 loaf pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Mark hagen west allis wisconsin. 1 1 2 cups sugar.

Place cheesecake pan in baking dish or skillet and set on oven rack. Slide oven rack part way out. 1 2 cup lemon juice 3 to 4 lemons 1 8 teaspoon kosher salt. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3 4 minutes this helps infuse the sugar with a stronger depth of lemon flavor.

1 3 cup strained lemon juice. In a medium bowl combine flour baking powder and salt. Now using two different spoons put dollops of cake batter and lemon curd alternatively into the cake tin in two layers. Bake as the recipe instructs.

Lemon curd is a scrumptious spread for scones biscuits or other baked goods. 1 4 pound unsalted butter room temperature. Scrape the batter into the prepared pan. Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy about 1 1 2 minutes.

You can use packaged cake batter. A trick for the lemon curd filling. Grated zest of 1 2 lemon. The slightly sweet lemon flavor of the cake paired with the punch of the tangy lemon filling is truly what makes this cake the best.