Country Cake with Lemon Curd, Cream and Berries

by Melanie on April 25, 2008

I had some friends over for a Ladies Luncheon to celebrate a birthday. (the chicken salad post was from the same day) It was very fun–I need to do it more often! This was the dessert we had–it turned out very pretty and delicious! I used the cake recipe from my Barefoot Contessa ‘Parties’ cookbook. I also made Lemon Curd for the first time! I LOVED it! I have been eating it with yogurt and fruit, stirred into my oatmeal, on toast, scones, pancakes…the list goes on! It is very tangy–so a little goes a long way! This time I folded it into whipped cream and topped it with berries. My cake never raised in the center as it baked. It turned out fine–because it ended up making a perfect little indention for the cream and berries. Next time I think I will try to add a few extra tablespoons of flour, (since I live at high altitude) and see if that helps. This cake recipe makes two cakes–I froze one to use later.

Country Cake with Lemon Curd, Cream and Berries
For the cake:
*bring everything to room temperature first
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
4 extra large eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1/2 tsp kosher salt
1 tsp baking soda

Preheat oven to 350. Butter and flour two 8 in cake pans.

Cream butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour batter evenly into pans, smooth the tops with a spatula, and bake in the center of the oven for 40-50 minutes, then remove to wire racks and let cool to room temperature.

Lemon Curd Cream
1 cup of whipping cream, chilled
3 tablespoons sugar or powdered sugar
1/2 tsp vanilla extract
1-2 tablespoons of Lemon Curd *Recipe here
I made the lemon curd the night before so it was nice and chilled in the fridge. Then I whipped the cream, with the sugar and vanilla using my hand mixer until it was firm. I then folded in carefully 1-2 big spoonfuls of the lemon curd.

To Assemble:
Top one cake with the lemon cream and then with washed and dry fresh berries. I used strawberries and blackberries. Raspberries and blueberries would be great too!

{ 6 comments… read them below or add one }

1 Melanie April 25, 2008 at 7:45 pm

What a beautiful presentation! I’ve never made lemon curd before but wow, with all those options to serve it with, I should try!


2 Lina April 27, 2008 at 3:54 pm

Looks sooooo good!


3 Sheri May 4, 2008 at 6:30 pm

Thanks for posting this–I LOVE your site. I have craved this since I had it, and bought fruit for it yesterday. How easy is it to just log onto your site and find your recipe? Jennie and I both frequent your blog. Keep it up!!! Sheri


4 Mindy May 9, 2008 at 3:30 am

Sis, I seriously would have traded a full day of babysitting all 5 kids for just one bite of that. It looks delicious!


5 Kim June 21, 2009 at 2:02 am

I just made this for Father's Day and it was so beautiful and delicious! I added a layer of lemon curd on top of the cake under the lemon whipped cream. I got rave reviews! Thanks for the recipe! I must say that mine fell in the middle a little too, and I live in Southern California… no altitude problems here. But it didn't matter. I also made my favorite "microwave lemon curd" that I posted on my blog, and I included a link from my blog post to your recipe. Thanks again, I enjoy everything I've made from your blog, and never took the time to comment.


6 Karen Moore March 27, 2012 at 4:06 pm

Hi – I’m new to your site. In the beginning of the country cake story, you mentioned also having chicken salad at the ladies luncheon. Can you post that recipe please? Thanks!


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