Meyer Lemon Birthday Cake with Meyer Lemon Curd

Microwave Meyer Lemon Curd

• 3/4 cup granulated sugar
• 1/2 cup Meyer Lemon juice
• 3 large eggs, at room temperature

Whipped Cream

• 2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla

Cake

• 1/2 pound (2 sticks) sweet butter, softened
• 2 cups granulated sugar
• 3 eggs
• 3 cups unbleached, all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tightly packed tablespoons grated lemon zest (I used Meyer Lemons)
• 2 tablespoons fresh lemon juice (I use Meyer Lemons)
• 16 ounces (1 pound) sliced strawberries

1. Microwave Meyer Lemon Curd: Follow directions on link and refrigerate for 1 hour or longer until chilled.
2. Whipped Cream Filling: In a chilled stainless steel bowl, using a whisk attachment, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.  Cover and place in refrigerator for 1 hour or until thoroughly chilled.
3. Cake: Preheat oven to 325F degrees.  Coat a bundt pan with non-stick spray.
4. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
5. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
6. Pour batter into prepared bundt pan. Set on the middle rack of the oven and bake for 1 hour, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. Do not overcook!
7. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan until completely cool. Place in refrigerator for 1 hour or overnight.
8. Remove cake from refrigerator and place cake onto a cake turntable if available or on a platter. Using a serrated knife slice cake horizontally through the middle.  Remove top of cake and set aside.
9. Spread Meyer Lemon Curd over the bottom half of the cake allowing some to run down the sides. Top with 3/4 of the whipped cream filling.  Set cut strawberries on top of the whipped cream with the cut side down and the cut edges facing out.  Arrange neatly over the surface of the whipped cream filling.
10. Carefully place the top of the bundt cake on top of the strawberry, whipped cream, lemon curd filling.  The add remaining whipped cream in the hole of the bundt cake so that it flows out of the top.  Garnish with sliced strawberries.

Enjoy!!!