Lemon Syrup Cake With Lemon Curd & Fresh Berries
By: Feed by Round Pond
A delicious cake topped with your favorite summer berries: blackberries, blueberries, strawberries–the choices are endless!
2 cups crème fraiche
½ cup lemon curd
1 cup Round Pond Meyer Lemon Citrus Syrup
1 box yellow cake mix
1 tsp grated lemon peel
2 pints fresh berries of choice
1 bamboo skewer
Fresh Mint for garnish
Preheat Oven 350 degrees
On 9 inch spring form pan, grease and flour
For the Cake
Mix according to directions on box, substituting ½ of the liquid for sour cream. Add lemon peel and stir. Pour mixture into prepared pan, bake 38-43 min. Toothpick will come out clean when it is done. Remove from the oven and onto a rack. Poke holes all over the top of the cake then gently pour Round Pond Meyer Lemon Citrus Syrup over in several additions, allowing the syrup to absorb each time. Let cake cool completely.
For the Lemon Topping
Whisk crème fraiche & lemon curd in small bowl until blended. Refrigerate until ready to use.
Aassemble the Cake
Slice cake into 10-12 slices, top with cream fraiche and fresh berries, garnish with mint and enjoy!
Recipe by Jerri Slack, Round Pond