Lemon Syrup Cake With Berries And Lemon Curd Cream Recipes

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LEMON SYRUP CAKE



Lemon Syrup Cake image

Make and share this Lemon Syrup Cake recipe from Food.com.

Provided by Kookaburra

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

125 g butter
1 teaspoon finely grated fresh lemon rind
3/4 cup white sugar (preferably caster sugar)
4 eggs
1 cup desiccated coconut
1 cup self-raising flour
1 cup sugar
1/3 cup lemon juice
1/3 cup water

Steps:

  • Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
  • Set oven to 160°C (325°F).
  • Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
  • Add eggs, one at a time, beating constantly until the eggs are completely combined.
  • Transfer the mixture into a larger bowl.
  • Place a sieve over the larger bowl and sift in the flour.
  • Add the coconut and stir until well mixed.
  • Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
  • Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
  • Combine all the syrup ingredients in a small saucepan over a medium heat.
  • Stir over the heat until the sugar is dissolved.
  • (Do not let the mixture boil at this stage).
  • When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
  • Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
  • Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.

LEMON CURD AND BLUEBERRY TRIFLE



Lemon Curd and Blueberry Trifle image

Categories     Milk/Cream     Mixer     Berry     Dairy     Dessert     Fourth of July     Mother's Day     Backyard BBQ     Cream Cheese     Blueberry     Lemon     Summer     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
Lemon syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
1 12-ounce purchased pound cake, cut into 1-inch cubes

Steps:

  • For lemon curd:
  • Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
  • For lemon syrup:
  • Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
  • For filling:
  • Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
  • Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
  • Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

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