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by Anthony Salemme, contributing chef
½ cup flour
teaspoon baking powder
cup Cabot butter (softened )
eggs (at room temperature)
cup Greek yogurt
Tablespoon lemon extract
teaspoons vanilla extract
cup lemon juice
of 1 lemon
jar Lemon Curd (Yes, I used a jar )
cup lemon juice
Preheat the oven to 350 degrees F.
Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium
bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk
attachment cream the butter. Add sugar and lemon zest mix until fluffy and pale
in color. With the mixer running at low speed, add the eggs one at a time beat
until fluffy about 4 minutes. Add the vanilla and lemon extract, and lemon
With the mixer on low. slowly add
the dry ingredients and the yogurt. Mix until smooth.
Spoon 1/3 of batter into prepared
pan. Spoon ½ of the lemon curd down the middle.
Repeat one more time then finish
with a smooth layer of batter.
Bake at 350 for 60-70 minutes until
you stick a tooth pick in and it comes out clean.
Meanwhile, make the glaze: In a
small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup
lemon juice until the sugar is dissolved.
When the cake is done, let cool in
the pan 15 minutes (it will still be warm). Run a knife around the sides of the
pan. Set a wire rack on a sheet pan or platter with sides to catch the glaze
and turn the cake out onto the rack.
Brush all sides with lemon glaze until it is all absorbed.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com