Lemon Syrup Cake with Berries and Lemon-Curd Cream

Name: Lemon Syrup Cake with Berries and Lemon-Curd Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters crème fraîche or plain yogurt; 2 larges eggs; 177 milliliters fresh lemon juice; 2 teaspoons grated lemon peel; 414 milliliters self-rising flour; 710 milliliters sliced hulled strawberries (from about 1 pound); 237 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature

You can never have too many dessert recipes, so give Lemon Syrup Cake with Berries and Lemon-Curd Cream From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up crème fraîche, self-rising flour, lemon juice, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Combine first 4 ingredients in large microwave-safe bowl.

Equipment you will use

Microwave

Bowl

Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Microwave

Bowl

Remove from microwave; cool 5 minutes. Beat eggs in small bowl to blend.

Ingredients you will need

Egg

Equipment you will use

Microwave

Bowl

Whisk half of butter mixture into eggs. Return mixture to same large bowl.

Ingredients you will need

Butter

Egg

Equipment you will use

Whisk

Bowl

Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled).

Equipment you will use

Whisk

Microwave

Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to 1 week.

Ingredients you will need

Wrap

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Plastic Wrap

Bowl

Combine sugar and lemon juice in small bowl.

Ingredients you will need

Lemon Juice

Sugar

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Bowl

Whisk until sugar dissolves.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Baking Pan

Bowl

Oven

Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of flour; repeat.

Ingredients you will need

Lemon Peel

All Purpose Flour

Sugar

Egg

Transfer batter to prepared baking pan.

Equipment you will use

Baking Pan

Bake cake until tester inserted into center comes out clean, about 25 minutes.

Equipment you will use

Oven

Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Ingredients you will need

Syrup