Yet Another Cook Book

For Preserved Lemons:

3 large Lemons
2 1/4 cups Granulated Sugar
1 cup Water

For Pound Cake:

1 cup Butter
1 cup Granulated Sugar
1 Tbsp. Honey

Grated zest of one Lemon
1 Tbsp. Limonaya Vodka (You can Substitute 1 tsp. of Lemon Extract)
5 large Egg Yolks
2 large Whole Eggs
1 1/2 cups, Cake Flour, sifted
3/4 tsp. Baking Powder

For Lemon Curd Mousseline:

2 cups Lemon Curd
1 cup + 1 1/2 Tbsp. Heavy Cream
1 envelope powdered Gelatin
1/4 cup Limonaya Vodka or water (You can Substitute 1 Tbsp of Lemon Extract)

For the Soaking Syrup:

Use the syrup from the Lemon Slices and add 2 1/2 Tbsp. Limonaya Vodka (You can Substitute 2 tsp. of Lemon Extract)

To finish the Cake:

1/2 cup Apricot Jam
1 Tbsp. Water (Mix these two ingredients and warm to a spreading consistency)

Prepare ingredients in Order:

Prepare the Preserved Lemons:

To do this, you will poach the lemons in sugar. The recipe is simply two parts sugar to one part water by weight (I use 2 cups sugar to 1 cup water). Use a serrated knife to slice the lemons very thinly, as thin as possible. Remove the seeds. Pour the sugar and water into a non-reactive 4-quart heavy-bottomed saucepan and place over medium-high heat. Stir to combine and dissolve the sugar. Place the Lemon slices in the syrup and bring the mixture to a boil. Remove the saucepan from the heat. Pour the lemons and syrup into a glass bowl, and let cool for a couple of hours. The heat softens the peel and the sugar sweetens it to make it a tasty treat. Thirty minutes before you are ready to use them, drain the lemon slices and place on a wire rack placed over a pan to drain.

To Prepare the Cake:

Preheat the oven to 350F (176C). Place the butter, sugar, and honey in a large mixing bowl. Use an electric mixer set on med.-high speed to cream the mixture until it is light in color and has gained volume, about 10 min. Add the lemon zest and combine. Add the Vanilla, and combine until fully mixed. Combine the yolks and whole eggs in a small bowl. Combine the flour and baking powder in a bowl. Reduce the mixer speed to med. And add the eggs in three additions, alternating with the flour mixture.

Mix just until the ingredients are combined and the batter are smooth. Too much mixing will cause gluten to develop, which will make the cake chewy, you want it to be soft and light. Pour the batter into a 9 X 2-inch cake pan. Unmold and let the cake cool on a wire rack until ready to use. You will need to slice the cake horizontally into 1/2-inch thick layers. To do this easily, use a knife to mark (I use toothpicks) the layers into the sides of the cake. Use a long serrated knife to begin to slice the cake as you slowly turn it.

Coat the inside of a 9 x 2-inch cake pan with vegetable cooking spray. Place a layer of Plastic wrap over the spray into the cake pan. Be sure to allow excess plastic wrap to drape over the side of the pan; this will make it easier to unmold the finished cake. Press the plastic wrap to adhere to the side and bottom of the pan. Line the bottom of the pan with the lemon slices. Arrange the slices any way you like and cover as much of the bottom of the pan as you like. Remember that the bottom of the cake pan will become the top of the cake when unmolded, so try to make a nice design. Line the side of the cake pan with the lemon slices. You may overlap the slices if you wish.

Prepare the Lemon Curd Mousseline:

Make sure the Lemon Curd is cold. Whip the heavy cream to soft peaks with an electric mixer set on medium-high speed. Place in refrigerator until ready to use. Sprinkle the Gelatin over 1/4 cup of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the hydrated gelatin in a 1-quart saucepan with the lemon vodka/water/or extract and a small scoop of lemon curd. Place over a medium heat and stir gently to combine as the gelatin dissolves. Immediately pour the dissolved gelatin into the remaining lemon curd and fold in quickly but gently with a rubber spatula. The dissolved gelatin will begin to set immediately upon contact with the lemon curd. Fold the gelatin as quickly as possible to prevent lumps. When the gelatin is fully combined, use a rubber spatula to fold the lemon curd into the whipped cream. Do not do this with a whisk, or you risk over whipping the cream, causing it to lose volume and lightness.

Assemble the Cake:

Pour about half of the lemon mousseline into the lemon lined cake pan. Use the back of a large spoon or a rubber spatula to gently spread it around the bottom and up the sides of the pan. Push the mousseline onto the side of the pan. Making sure you coat the sides of the pan and getting air pockets out from around the lemon slices. You should not be able to see the bottom or side of the pan. Place one layer of pound cake over the mousseline and press down gently. Soak the cake layer evenly with the lemon flavored simple syrup.

Fill the pan almost to the top with lemon mousseline. Leave only enough room for the second layer to close the cake. Soak this layer with the simple syrup. Place this cake layer on top of the mousseline, soaked side down and press gently. Place the cake in the refrigerator for a few hours to set. This will make it easier to unmold and allow the cake to hold its shape once un-molded.

Unmold the Cake:

Carefully dip the bottom of the pan in hot water for about 5 seconds. Center a flat place face down over the top of the cake pan. Flip over the plate and cake pan at the same time so the pan is on top of the plate. Gently lift off the cake pan. It should lift off easily because of the plastic wrap. If necessary, pull gently on the plastic wrap while lifting off the pan. Carefully peel away the plastic wrap.

Finish the Cake:

Prepare the apricot glaze as directed in the recipe and apply it to the cake with a pastry brush. This will protect the cake from drying and keep it shiny. Garnish with any left Over lemon slices. Use a serrated knife to cut the cake. It can be served at room temp. Or chilled, keep any left overs in the refrigerator.

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Created - January 5, 2001
Revised - Feb. 23, 2005