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Rachael Ray's 30-Minute Healthy Recipes

Zesty Citrus Cake with Lemon Curd Sauce


* 5 Tbsp of butter at room temperature
* 1 C of sugar
* Zest from 2 lemons, grated fine
* Zest from 1 orange, grated fine
* 3 large eggs, separated
* 3/4 C of flour
* 1 C of milk
* Juice from 2 lemons
* 2 Tbsp lemon curd (see note)


1. Set the oven to 350 degrees to preheat.
2. Place the butter and sugar in a bowl and beat until creamy.
3. Add the lemon and orange zest and the egg yolks and beat until well combined. Beat in half of the flour and half of the milk until blended in well; then beat in the remaining flour and milk. Fold in the lemon juice.
4. Place the egg whites in a bowl and beat until soft peaks form.
5. Fold the egg white mixture into the batter.
6. Spread the lemon curd over the bottom of a 1 quart baking dish. Pour the batter over the curd.
7. Place the dish in a pan filled halfway up with warm water.
8. Bake 25 minutes or until golden brown.

Makes 4 servings


This is a wonderfully moist cake with lots of citrus flavor. Serve individual pieces warm or cool, as is or with sliced fruit or a drizzle of chocolate or lemony frosting on top.

You may wish to freeze the cake to keep for later. Simply cool completely, wrap tightly in plastic and put in freezer bag or container. To serve, thaw overnight in the refrigerator and enjoy cold, or heat the cake in a preheated 350 degree oven. If you leave the cake whole, wrap tightly in foil and heat for about 20 to 25 minutes or until warmed through. If heating individual pieces, wrap tightly in foil and heat for 8 to 10 minutes.

(A trick for seeing if a whole cake is warmed through is to use a metal kabob skewer and insert it in the middle of the cake. If the skewer feels warm to the touch when removed, the cake is warmed all the way through.)

* note * If you can't find lemon curd in your grocery store, you can make your own. Here is the recipe:

Homemade Lemon Curd

* 6 Tbsp unsalted butter, softened at room temperature
* 1 cup sugar
* 2 large whole eggs
* 2 large egg yolks
* 2/3 cup fresh lemon juice
* 1 to 2 tsp grated lemon zest (according to your taste)

1. Put butter and sugar in bowl and beat with mixer until smooth, about 2 minutes.
2. Add the 2 whole eggs and the 2 yolks while mixer is running - do this slowly - and continue mixing for about 1 minute.
3. Add the lemon juice while mixer is running. The batter will look curdled. This is normal; it will change and get smooth as it cooks.
4. Put mixture in heavy saucepan over LOW heat, stirring until smooth; then turn the heat up to MEDIUM and cook, stirring constantly. Mixture will thicken, but it will take about 12 to 15 minutes; you'll know it's ready when it coats the back of a wooden spoon well. Mixture should never boil.
5. Remove the saucepan from the stove and stir in the lemon zest. Spoon mixture into a bowl and cover surface of lemon curd with plastic food wrap, pressing the plastic onto the surface of the curd - refrigerate.

You can store lemon curd in the refrigerator for about a week if you seal it properly. You can also freeze the curd for several months in airtight freezer containers.

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