Bursting-with-Berries Lemon Curd Cake
Ingredients
Cake
2 1/2 c. general flour
c. finely ground cooked slivered almonds
1 1/2 tsp. leavening
1/4 tsp. salt
1 c. unseasoned butter
1 1/2 c. sugar
3 massive eggs
1 tsp. flavoring
1 tsp. finely grated lemon peelDirections
Preheat kitchen appliance to 350 degrees F. Grease and flour 12-cup Bundt pan.
Prepare cake: In medium bowl, whisk flour, almonds, leavening, and salt. In massive bowl, with mixer on high speed, beat butter and sugar four minutes or till lightweightand soft. drill eggs, one at a time, scraping bowl as required. cut back speed to low. drill vanilla and peel. drill flour mixture alternately with milk, starting and ending with flour mixture, till combined. drill lemon cheese till simply combined. Fold in berries.
Spoon batter into ready pan; gently faucet pan on counter to get rid of any air pockets. Bake, in center of kitchen appliance, one hour to one hour five minutes, or till pickinserted in center comes out clean. Cool fully in pan on wire rack. are often hold on at temperature, well-wrapped, up to three days.
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