Lemon Syrup Cake with Berries and Lemon-Curd Cream

To subsitutee regular flour for self rising, the ratio of levening agents (from Epicurious) is this: Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to one cup of all-purpose flour. Also, another handy substitution is this for converting AP flour to cake flour: Remove 2 tablespoons from one level cup of all-purpose flour, then add 2 tablespoons of cornstarch back in. Sift well. Remembering these two substitutions will allow you to not stock up on specialty flours and use what you have. The above is handy. Also performing a rating, as I see that my review left off the rating.

• leisad

• 4/16/2016

几年前我做了这道甜点。我是狩猎for it, and I'm glad to have found it. I see that I did not review it...since I'm foraging for the dessert it is a testament for how good it is. Now, absent seasonal berries, I would not bother to make this dessert on its own. (No fault of the cake so much, but to me this dessert is yoked to the fresh berries and the lemon curd and the creme fraiche, the latter of which cuts the sweetness of the cake). Paired with seasonal berries, it is an absolutely lovely way to showcase the season's berries. It is a refreshing, beautiful dessert for the summer. I'm made no substitutions except that I never use self-rising flour and did whatever math necessary to add the salt and baking soda. I "made" the creme fraiche from whipping cream and buttermilk ( 1 cup whipping cream 2 tablespoons buttermilk milxed together and put someplace warm).

• LeisaD

• VA

• 7/16/2014

This just won me the office dessert contest!

• vkbrennan

• 4/25/2012

The crème fraîche and lemon curd "frosting" is quite good...however, the cake itself is disgusting. The flavor was okay, but the texture was so bad I threw out the rest of the cake after serving it for my mother's birthday. When the cake came out of the oven, I poked the holes in the top and went ahead and poured all the syrup on it--in several additions so it would absorb as the recipe instructs. Well, like one reviewer commented, this results in a very wet (not moist) "soaked" type of cake. When other reviewers wrote that the syrup "all soaked in," I now realize they meant that it disappears into the cake without pooling at the bottom--which is true-- but what they didn't say is that the cake that results is like a mouth of lemony mush. And I note for those of you wondering, yes, my cake rose just fine--no sagging in the middle like some other reviewers. I just can't get over the fact that some people enjoy this soggy textured cake. It needs another name I think, because "cake" is not fitting.

• Anonymous

• Alameda, CA

• 1/2/2011

I made this for a dinner party, to serve after a spicy Indian meal, it was the perfect palate-cleansing finish. Some notes that might help: 1) I wanted creme fraiche but the market was out. I used a mixture of heavy whipping cream and yogurt, with store bought lemon curd mixed in. It was extremely fast and delicious. 2) I used salted butter because I tend to think that almost everything needs a little salt. This didn't. I'll go unsalted next time. 3) It's a little scary spooning all that liquid over the cake, you think you're turning your cake to mush. But it does all soak up nicely -- I didn't use all of my syrup and wished I had.

• Anonymous

• Los Angeles

• 2/28/2010

wonderful - the cake can stand on its own but the lemon cream is to die for!

• ataecker

• SD

• 5/17/2009

This lemony cake is amazing. I am a huge fan of citrusy deserts, and this one takes the cake. I've designated it my annual birthday cake and have no desire to look elsewhere. The tangy lemon is perfect and is complemented by the creamy curd which rounds out the flavors creating a well rounded oral experience. Mmm, salivating now.

• megansurfs

• Seattle, WA

• 1/12/2009

The cake is a go-to recipe for me. Simple, simple yet folks always rave.I find the curd and cream topping superfluous. I top with only powdered sugar. Always comes out perfect (I use the magazine suggested flour amount of 1-1/4 cup). For better presentation, use a parchment sling. Definitely make this cake.

• Anonymous

• 12/20/2008

I thought it sounded a little too lemony for my taste, so I altered the syrup: I dissolved half a cup of sugar in a full cup of creme de cassis, then marinated the sliced strawberries in the syrup for a couple of hours at room temp. I spooned the syrup over the cake, as instructed...it took a few rounds to get all the syrup soaked up but in the end the cake stood up to the challenge. I served the cake topped with the curd, then the marinated berries, and a whole fresh strawberry and a mint sprig for garnish. YUM.

• Stella_Blue_76

• New York

• 7/8/2008

Loved this recipe! I don't know what people were talking about w/ the flour/cake falling/etc. I used all purpose flour and it was perfect. I did not make the curd, but instead I mixed about 3/4 cup of creme fraise with 1T of sugar and a few drops of rose water. The combo of lemon with the rose cream was so gorgeous. I will definitely make again.

• pearlyq

• San Francisco, CA

• 4/9/2008

Fantastic. I love citrus desserts. This will probably become my annual birthday cake. It was incredibly moist and delicious. I added a little extra lemon here and there, because I find most recipes could use more for my taste, but even if I hadn't it still would have been amazing.

• megansurfs

• Seattle, WA

• 2/3/2008

I made this cake for a colleague's birthday one year ... and I got so much praise for it! It was worth the fuss with the topping and berries just for the looks on their faces when my workmates ate it. I had to double the recipe and make it in an oversized tin which might explain why it took longer to bake than the recipe says and it looked a bit browner than the photograph on the website whence it came. I also had to skimp a bit on the lemon zest and I use sour cream instead of crème fraîche (which I couldn't get). It makes a moist and sticky cake that tastes pretty good - and the lemon curd (also known as lemon butter) is incredible! (I love lemon butter on toast mmmmmmm!) I made a double quantity of the curd but I ended up only using half of it - and about half the quantity of sour cream specified for one batch. That tastes pretty good too. I made it dairy free in the end (replaced the butter with dairy free margarine) and kept a slice aside for one of the guys in my team who is lactose intolerant - I put plain lemon butter on it. He was almost in tears he was so thrilled that someone had thought to do that for him. He said that he never gets to eat cake - had almost forgotten what it tastes like - so this was amazing for him. I almost felt guilty because it wasn't nearly as hard to do as he thought *laugh*.

• ladysappho

• Sydney, Australia

• 9/11/2007

to mgratzer- a tablespoon of baking powder is *way* too much for this amount of flour, about 1 teaspoon would be about right. The cake fell because you used too much leavening. That is the culprit here, not this recipe (which you did not make "exactly as stated"). Let's all give fair reviews-

• Anonymous

• Denver

• 8/3/2007

I made this recipe exactly as stated. I did not have self rising flour, so after a little searching I added a scant tablespoon of baking powder and a scant teaspoon of salt to the flour. The cake had risen nicely at 25 minutes, but was still jiggling in the middle and wet. After another 5 minutes, it was still moist. After another 3 minutes, it was cooked through but half of the cake (a good portion of the middle) had fallen to a totally dense 1/2" thick. This is the first time I've ever had something fall on me. It's not serveable to guests and it will have to be scrapped. Too bad, because the (very thick) batter sure tasted good.

• mgratzer

• Bothell, WA

• 6/24/2007

I served this last night for a spring BBQ. It was the perfect ending to a heavy meal. I made 1-8 inch cake and 4 cupcakes. I think next time I will make all cupcakes. I made only a third of the lemon curd and there is definately enough "frosting" for the cake. As some reviewers mentioned the cake getting soggy, I added the yougurt/curd mixture right before serving. Great!

• MaryCook1

• New York, NY

• 5/6/2007