Lemon Curd-Filled Butter Cake

Ingredients

• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• ¾ cup cold water
• 3 egg yolks
• 1 tablespoon grated lemon peel
• 3 tablespoons lemon juice
• 1 cup butter, softened
• 1 cup granulated sugar
• 5 eggs
• 1 ¾ cups all-purpose flour
• 2 teaspoons grated lemon peel
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla
• ⅓ cup slivered almonds, toasted ( page 22 )
• ½ teaspoon powdered sugar, if desired

Instructions

1. 1Whisk together 1/4 cup of granulated sugar and the cornstarch in a small saucepan. Pour in the cold water and egg yolks, whisking until the liquid is smooth and free of lumps.
2. 2Place the saucepan over medium heat and bring the liquid to a boil while stirring constantly. Stir constantly here so the egg yolks don't scramble. Continue to cook and stir for 1 minute as the mixture thickens, then take the pan off the heat.
3. 3Mix in 1 tablespoon of grated lemon peel and the lemon juice. Place the pan in the refrigerator uncovered for 20 minutes, stirring it once, until the curd reaches room temperature.
4. 4Preheat your oven to 350 degrees Fahrenheit. Coat the bottom and sides of a 9-inch springform pan with shortening, then dust it lightly with flour.
5. 5Combine the softened butter and 1 cup of granulated sugar in a large mixing bowl. Beat the mixture with an electric mixer on medium speed for about 1 minute until it becomes smooth.
6. 6Add the eggs to the butter mixture one at a time, beating just until incorporated after each addition. Continue mixing on medium speed for 2 more minutes, stopping once to scrape down the sides of the bowl.
7. 7Turn the mixer to low speed and add the all-purpose flour, 2 teaspoons of grated lemon peel, baking powder, and vanilla. Mix for about 30 seconds until the dry ingredients are just blended into the batter. Don't overmix, or the cake will become tough.
8. 8Spread about 2 cups of the cake batter into the prepared springform pan in an even layer. Spoon the cooled lemon curd evenly over the batter, leaving a 1/2-inch border around the edges.
9. 9Drop spoonfuls of the remaining cake batter around the outer edge of the pan and over the lemon curd. Gently spread the batter toward the center to completely cover the filling, then scatter the toasted slivered almonds over the top.
10. 10Bake the cake for 45 to 55 minutes until the center is set and the top turns golden brown. Transfer the pan to a wire rack and let the cake cool for at least 1 hour. The center will sink slightly as it cools.
11. 11Loosen the edges of the cake by running a thin knife around the inside of the pan, then release and remove the sides. Dust the top with powdered sugar just before slicing and serving.

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