Lemon Curd Marble Cake

1 4 pound unsalted butter room temperature.

Lemon curd marble cake.

Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Preheat oven to 350f 180c and grease a 9x5 loaf pan. To make marble cake prepare simple cake batter for a 6 inch round tin.

Lemon curd is a scrumptious spread for scones biscuits or other baked goods. Scrape the batter into the prepared pan. 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. Make sure you re constantly stirring the saucepan as you heat the lemon mixture and incorporate the tempered eggs slowly.

Slide oven rack part way out. You can use packaged cake batter. 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. Add remaining sugar and beat until smooth about 1 1 2 minutes.

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. 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. 1 2 teaspoon vanilla extract. 1 2 cup lemon juice 3 to 4 lemons 1 8 teaspoon kosher salt.

For the lemon curd. Place cheesecake pan in baking dish or skillet and set on oven rack. Now using two different spoons put dollops of cake batter and lemon curd alternatively into the cake tin in two layers. 1 1 2 cups sugar.

1 3 cup strained lemon juice. Add butter and cook over moderately low heat whisking frequently until curd is thick enough. 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. Using a toothpick swirl the batter in a beautiful marbled pattern.

For the cheese cake. Bake as the recipe instructs. A trick for the lemon curd filling. Beat in 1 4 of the milk until just blended.