This cake is from Elinor Klivans's Fearless Baking. The idea is really appealing: a lemon pound cake with a creamy lemon swirl wafting through the cake batter, topped with a coating of streusel crumbs. A portion of the cake batter is put in a tube pan; then the lemon-swirl filling is drizzled on top of the batter. Then the remainder of the batter is poured into the pan over the filling. After the cake bakes for 40 minutes, the pan is removed from the oven, and the streusel topping is sprinkled on. I assumed that was to allow the top to firm up and prevent the streusel from sinking to the bottom of the pan. The end result was less than stellar.
In the end, as can be seen in the photo, the creamy lemon filling sunk to the bottom of the pan (it took on a cheesecake-like texture). As can't be seen in the photo, so did most of the streusel. Don't know what to think about this one, other than that I wish it would have turned out better. (I so wanted a good lemon pound cake, though, that I tried another recipe from Fearless Baking and had much more success with it.)
In the end, as can be seen in the photo, the creamy lemon filling sunk to the bottom of the pan (it took on a cheesecake-like texture). As can't be seen in the photo, so did most of the streusel. Don't know what to think about this one, other than that I wish it would have turned out better. (I so wanted a good lemon pound cake, though, that I tried another recipe from Fearless Baking and had much more success with it.)
1 comment:
Try Diane Rossen Worthington's receipe for lemon cake from her book: The New California Cook. It calls for sour cream, so its rich and oh-so-to-die-for!
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