With Valentine’s Day just around the corner, I wanted to showcase another fun dessert that you could share with those you love. I have to say that nothing says love like a pound cake and I wanted to dress my pound cake up with some citrus fun this year with a little lemon curd sauce that could be drizzled on top of thick slices of this decadent treat.
Last week I shared an easy Red Velvet Cake that you could make from a white cake mix. Continuing with the theme, I wanted to showcase how you could make an easy pound cake from a cake mix. I mixed up the batter for a cake mix recipe I found for pound cake and it flopped horribly. The cake was dry, crumby, and fell apart when pulled from the pan. This was definitely not the cake I was looking forward to sharing with you. It is proof though that there is still so much for me to learn in the kitchen.
Pound cake is actually a little trickier to make than I had originally thought. Too high of a temperature yields a cake that is dry and brown on the outside while being too gummy and undone on the inside. Lower the temperature though, and magic happens as the cake cooks more evenly throughout.
The key with a good pound cake though is room temperature ingredients, a careful eye on the stove, and a little bit of patience. The only one I seem to possess is the room temperature ingredients. Somehow it still turned out.
Lemon curd sauce is also so easy to make and despite it’s fancy name, it is made from simple egg yolks, cornstarch, lemon, and sugar. This warm sauce spooned on top of this rich pound cake cuts the heaviness and would be divine spooned over the pound cake with fresh blueberries or raspberries to really add a punch of color and deliciousness to this cake.
- 1 (8 ounce) package cream cheese (room temperature)
- 1½ cups butter (room temperature)
- 2½ cups white sugar
- 6 eggs (room temperature)
- 3 cups cake flour
- 2 teaspoons vanilla extract
- For Lemon Curd Sauce:
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 large egg
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
- For your Lemon Curd Sauce: Place the sugar and cornstarch in a medium saucepan. Whisk in the water. Place the pan over medium-high heat and cook, whisking constantly, until the mixture just begins to boil, 4-5 minutes. Remove the pan from the heat.
- Using a fork, lightly beat the egg in a small mixing bowl. Spoon in 2 tablespoons of the hot sugar mixture and beat vigorously with the whisk to incorporate. Spoon in another 2 tablespoons of the hot mixture and beat vigorously again.
- Place the saucepan back over medium heat, and pour the beaten egg mixture into the pan, whisking constantly. Let the mixture boil for 1 minute, whisking. The mixture will be thick. Remove the pan from the heat, and stir in the butter, lemon zest, and lemon juice until they are incorporated.
- Spoon this warm sauce over cake or ice cream.
Looking for other fun cakes to celebrate with? Our Blueberry Muffin Cake would be beautiful with this Warm Lemon Curd Sauce.
I am participating in Mouthwatering Mondays on A Southern Fairytale!
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LOVE the new look of the website. Looks like it got a little facelift, eh? I’ve been getting some email containing past comments I’ve made on your blog and your responses. Perhaps this has something to do with the sprucing up being done to your site? Anyway, thought I’d let you know that I like the subtle changes. I would love to try this cake but, alas, cream cheese is hard to come by, and expensive here. Hmmm…maybe one of my substitutes will do the trick. Now my wheels are turning!
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Amy Reply:
February 6th, 2012 at 7:51 am
Yes, I am really very proud
My husband was hard at work this weekend on it. So, so sorry, Karen! When we redesigned there was a glitch with our comment auto responder and it started sending out old messages. We turned it off after I got a million emails telling me what an idiot I was 
Ha! I hope you can find a substitute for the cream cheese out there 
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Pound cake with lemon curd or warm lemon pudding is one of my all time favorite desserts. Growing up it is what I wanted for my birthday almost every year and I still love it.
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be…still…my….beating….heart!!!!!!!! cannot wait to make this!!
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This looks so wonderful, Amy! I’ve been wanting to make my own lemon curd for a while. I have to give this a try!
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Pingback: Freebie Friday: February 10, 2012 | The Motherload
You’ve just inspired me to make something like this for my own blog…erm…I mean for my family!
See, it’s all about the blog.
Thanks for sharing – you have such a pretty site.
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Amy Reply:
February 13th, 2012 at 6:21 pm
Ha! Yes, for the kids, for the kids…
I am the same exact way. Thank you so much for the compliments on the blog. My hubby is such a great web designer and I feel fortunate to have him on staff. I don’t know if he would agree though 
Thank you so much for your comment!!
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Have looked at the recipe and thought it looks great. However being a European the used measurements are really difficult. How about some info in grams instead of cups and ounces? I just about can translate ounces but there’s no chance to do the same with cups besides wild guessing.
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Amy Reply:
June 8th, 2012 at 7:38 am
I am so sorry, Claudia! I am truly not familiar with European conversions!
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