The use of bottled lemon curd makes cuts down the effort with this recipe and I do recommend choosing one of a good quality to ensure that you get the best results. The cake should not feel mushy nor gummy. Texture wise, this cake has that crispy crackling golden exterior which gives way to a dense but almost creamy interior, and this texture is only assisted by the addition of lemon curd as a filling. To add some of the tang and moisture back into the cake, we will be brushing them with some lemon syrup fresh out of the oven. The bright citrusy notes in this cake along with the light acidity from the mascarpone turns a classic dense pound cake into something lighter and more refreshing. So I have adjusted the recipe in this version to make it less time consuming with lesser components whilst keeping it just as delicious as before. When I had first made a layered cake version of this recipe, I was asked for this recipe by quite a few of you. This recipe may seem quite involved but it really isn’t too hard. 🙂Īlso, this will be the last in my recipe collaboration with Barkers New Zealand (I’ve saved the best for last) and I hope that you have liked the them. Here in Melbourne its been a rather smoky summer thus far with the forest fires and haze that have fallen over the city, it’s such a sad sight to see some of the clips of the fires but hopefully this cake can bring you a little sunshine wherever you are in the world. So being in the middle of summer here, I’ve decided to channel all the bright citrusy vibes with this lemon pound cake. A good reset on the year and hopefully a nice way to kick start new things. I can’t believe we are starting a new decade, and boy am I excited because it just feels like a fresh start once again. Happy New Year everyone!! I know that it’s been weeks since the last recipe but hopefully you have all had a good holiday over December and yes, it is a little late for me to still be saying Happy New Year but hey, it’s the first post for the year so let’s let it slide yeah? 😉
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