Ingredients
Cake
- 2½ c. all-purpose flour
- ⅓ c. finely ground toasted slivered almonds
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 c. unsalted butter
- 1½ c. granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. finely grated lemon peel
- 1 c. low-fat buttermilk
- ½ c. prepared lemon curd
- 2 c. mixed fresh berries
Lemon Cream
- ½ c. heavy cream
- ¼ c. prepared lemon curd
- 1 tbsp. sifted confectioners' sugar
Directions
- Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
- Prepare cake: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy. Beat in eggs, 1 at a time, scraping bowl as needed. Reduce speed to low. Beat in vanilla and lemon peel. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.
- Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Can be stored at room temperature, well-wrapped, up to 3 days.
- To serve, prepare Lemon Cream: In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioners' sugar until combined.
- Serve cake with Lemon Cream and berries.