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Tuesday, March 29, 2016

Vanilla Pound Cake with Lemon Curd Creme, Blackberries, Blue Berries & Black Plums





This morning, I'm flashing back to one of my all favorite posts.  I remember the day I shot it - Emma was about 4 months old, it was a Saturday morning (back when I would do all of my work on Saturday!) and Mike and Emma watched me while I set up everything on our old porch in Concord with my favorite blue backdrop and old table.  I can't believe that was 4 years ago - it feels like about 10!  

This cake was made in my 6" Round Cake Pan - which has been restocked, again.  You can use this recipe for my Lemon Pound Cake, or you can use a box white cake mix.  If you are in the mood for chocolate, leave out the lemon curd layer and make a chocolate cake layered with whip cream and berries.  The combinations are endless.  I really just like this idea of a casual, rustic layer cake that is perfect in its imperfections - and unbelievably easy.
.....

Vanilla Pound Cake with Lemon Curd Creme, Blackberries, Blue Berries & Black Plums

I love assembling desserts.  When I'm entertaining, any shortcuts that result in something scrumptious looking and delicious is welcome in my kitchen.  I set out to make a trifle... but I somehow have misplaced my trifle bowl.  Funny- I don't think I ever actually used it for a trifle before, but I used it all of the time when I was catering as an elevated bowl for salads, dip, fruit, whatever- and now that I actually need it for a trifle, I can't find it.  Of course.  I think I even had two from the catering days... multiples of everything. 

Anyway, I really wanted to make an elegant, yet slightly rustic and well, sloppily decadent looking dessert.  I decided to make a trifle-looking layer cake with pound cake, lemon curd cream and whipped cream topped with berries.  It turned out beautifully.  I think.


Vanilla Pound Cake with 
Lemon Curd Cream, Whipped Cream & Berries




6" Round Cake (homemade or purchased, my lemon recipe here)
Recipe of Lemon Curd
1 pint of Whipping Cream
1/4 cup of Sugar
Berries & Fruit
Lemon, zested

Whip the cream with a whisk attachment until soft peaks form.  Add sugar and whip for another 30 seconds.   Slice cake into 3 layers with a serrated knife.  Layer with whipped cream and lemon curd cream between each layer.  Top with whipped cream, berries, fruit and lemon zest. 


I bake my cakes with a piece of parchment cut to the shape of the bottom of my pan.  You can easily use a store-bought pound cake for this 'assembled' dessert.  I baked mine because I wanted a round cake that would fit on this cake stand.


A serrated knife is also known as a bread knife - essential for not tearing up your cake.


Put lots of lemon - half of the recipe between each layer!


Big dollops of whipped cream - enough to smoosh over the sides.


Next layer, please...  This is really just silly simple.  I think a cake made in a loaf pan - traditional pound cake - would look great, too. 


Pile it on.  The messier the better.


Now the pretty fruit.  You really can't mess this up - just make it look bountiful, the secret to all great looking food!


Lemon zest adds...


Just the right thing amongst the dark berries.  Isn't she a beauty?  Wow.  She's messy and pretty at the same time.  Can I say wow about my own creation?


She looks great, piled high and overflowing, as part of a Mother's Day Spring table setting.

13 comments:

  1. kellyt9:18 AM

    My 11 year old just saw this and flipped out. Guess I'm making it soon! And "wow" is a good description. I second that!

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  2. I loooove it!!! It looks so easy and simple, I can't wait to make one. Oh and I love the yellow lemon touch on the top! Great job!

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  3. Gorgeous! I love lemon, cream and fresh berries. Looking forward to making this for my mom on Mother's Day :) Thanks for the great post!

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  4. This looks so good - lemon and blueberries is a favorite combo of mine. Do you have a recipe for the pound cake? I have small cake pans as well and always love a good recipe to use.

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  5. Far too beautiful to be eaten! Far too delicious to not be eaten. Hmmm... Dilemma..

    I love sloppily decadent! I do! although it is because i can't manage a real neat clean-cut cake... But I wouldn't manage your "sloppy decadent" look too! I think this is more than just beautiful!

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  6. Yummy - your cake is beautiful, messily so! I recently made a strawberry meringue cake that was kind of messy - I don't know that I got it to look as messily pretty as it did on the cover of Southern Living magazine, but I was happy with how it turned out. :)

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  7. I made this yesterday with angel food cake and strawberries- heavenly!!

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  8. LOVE the blue plates...can you share what brand they are or where you found them? ;)

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  9. Anonymous1:46 PM

    do you have to eat this right away or can it be made before hand? I have a party tomorrow afternoon and was wondering if it will be okay if I make it today already??

    ReplyDelete
  10. Hi Jenny, I just stumbled upon your blog. Love your creativity. Do you have a search button? I have to scroll through each page to try and find a dish I saw yesterday. Would love to make this on Saturday for my Mother in law's birthday. I don't see the vanilla cake recipe. Can you share or point me to some of your other favorite recipes for such an occasion?

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  11. Hi Jenny,

    Just wondering if you think this cake could be made ahead of time and then put in the freezer for a few days before Easter? I'm thinking about making it as a present for friends and would have to deliver it on Wednesday. Any suggestions? Thanks!

    ReplyDelete
  12. My sister has made this a few times for family events... I love it and will definitely have to give it a try sometime this summer.

    ReplyDelete

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