Recipe: Almond Pound Cake (2) and Lemon Curd (not Rowena's)

ALMOND POUND CAKE
Source: Taste of Home
From: Cubbybear

3 cups granulated sugar
1/2 pound (1 cup) butter, softened
1/2 cup shortening
5 large eggs
1/4 teaspoon salt
3 cups flour
3/4 cup evaporated milk
1/4 cup water
2 teaspoons almond extract

Cream sugar, butter, and shortening together. Add eggs and salt. Cream well. Add remaining ingredients. Pour into a very lightly greased 12-cup Bundt pan.

Put into cold oven. Set temperature at 320 degrees F. Bake 1 1/2 hours. Cool 15 minutes and remove from pan.

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ALMOND POUND CAKE
Source: Odense Almond Paste
Makes 1 (9x5-inch) loaf

1 box (7oz) Odense Almond Paste
1 cup granulated sugar
1 cup (2 sticks) butter, room temp.
4 large eggs, room temp.
2 cups flour
1 tsp baking powder
1/2 cup milk

Preheat the oven to 325 F. Grease and flour the loaf pan.

Grate the almond paste on the large hole side of a box grater.

Using an electric mixer set on a medium speed, beat almond paste, sugar and butter until well mixed.

Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.

Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Don't over-mix, or cake will be tough. Pour batter into pan.

Bake for 75 minutes or until an inserted toothpick pulls out clean. Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.

TO STORE:
After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated.

TO FREEZE:
Wrap first in plastic and then with foil. Freeze for up to one month.

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LEMON CURD
Source: Alton Brown; FoodTV
Makes: 1 pint

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.

Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.

Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.

Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.