Moist Cake in Lemon Sauce

What You Need:

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

How to Make It:

Set the oven to 350 degrees and preheat.
Place the butter and sugar in a bowl and beat until creamy.
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.
Beat in the remaining flour and milk.
Fold in the lemon juice.
Place the egg whites in a bowl and beat until soft peaks form.
Fold the egg white mixture into the batter.
Spread the lemon curd over the bottom of a 1 qt. ovenproof, freezer safe dish.
Pour the batter over the curb.
Place the dish in a pan filled halfway up with warm water.
Bake 25 minutes or until golden brown.
Cool, wrap and freeze.
To serve, thaw overnight in the refrigerator.
Heat the cake in a preheated 350 degree oven for 25 minutes or until warmed through.

Makes 4 servings

When reheating cake to check to see if it is warmed through use a metal 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. If your cake seems to be browning too quickly cover it loosely with foil and continue heating.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 40 minutes