There is just something so delicious about anything lemon - put it in a cake and it takes it to an entirely new level of scrumptiousness !
For the curd
1 cup plus 2 Tbsp sugar
3/4 cup fresh lemon juice
1/2 cup unsalted butter
2 1/2 Tbsp grated lemon peel
For the cake
3/4 cup unsalted butter
1 cup sugar
1 1/2 tsp grated lemon peel
1 3/4 cups flour
1 cup Round Pond Estate Meyer Lemon Citrus Syrup
2 cups creme fraiche
For the curd:
Combine the first four ingredients in a saucepan. Heat on medium until the butter is melted, continually whisking. Remove from the heat and let cool for 5 minutes. Beat eggs in small bowl to blend. Whisk half of the butter mixture into the eggs. Return the mixture to the saucepan and heat on medium-high until curd is slightly thickened but not boiling, whisking continually. Remove from heat and transfer curd to a medium bowl. Press plastic wrap onto surface. Chill until firm.
For the cake:
Preheat oven to 350*F. Butter 8x8 inch baking pan. Using an electric mixer, beat butter in large bowl until smooth. Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of the flour; repeat. Transfer batter to prepared baking pan. Bake cake until the center comes out clean, about 25 minutes. Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely.
For final assembly:
Whisk creme fraiche and 1/2 cup lemon curd in small bowl to blend. Cover and refrigerate until ready to use.
Cut cake into squares. Top with lemon creme fraiche, drizzle with the Meyer Lemon Citrus Syrup, and serve.
Optional: top with hulled strawberries and a sprig of mint.