This recipe courtesy of Williams-Sonoma.
This cake is baked in our (“William- Sonoma’s”) Daisy Ann pan, a flower-shaped version inspired by the classic Mary Anns cake shell pans. First introduced in the United States in 1921, those pans produced light cake shells for holding custards, fruit curds or fresh berries.
Click here for Lemon Curd recipe.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 cup lemon curd (see recipe link in "Additional Info")
- 1/3 cup heavy cream, whipped to medium-firm peaks
- 12 raspberries or 6 strawberries, hulled and halved lengthwise
- 1/4 to 1/2 cup blueberries
- Confectioners' sugar for dusting (optional)
- 1 Preheat an oven to 350°F. Grease and flour a Daisy Ann cake pan.
- 2 Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- 3 In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
- 4 Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
- 5 Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
- 6 Put the lemon curd in a bowl. Using a large rubber spatula, gently stir the whipped cream into the curd until no white streaks remain. Spread the lemon curd mixture in the well of the cake. Place 1 raspberry or 1 strawberry half, cut side down, on top of the curd in each flute. Mound the blueberries in the center of the lemon curd. Dust the cake with confectioners sugar.