Wednesday, April 08, 2009


"The temple bell stops but I still hear the sound coming out of the flowers."

~ Pure Easter Lily
~ From the archives (Bon Appetit/June 1984) appears this favorite Spring classic
1 1/2 cups (3 sticks) room temperature unsalted butter
3 cups sugar
6 room temperature eggs
3 cup AP flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
4 oz. flaked coconut
2 tsp. vanilla
Lemon Curd Filling (recipe follows)
Orange Glaze (recipe follows)
lemon leaves (garnish)
  • Preheat oven to 300 degrees. Generously grease 10-inch tube pan (preferably with removable bottom) with vegetable shortening (or Pam) and dust with flour.
  • Cream butter in large bowl of electric mixer. Slowly add sugar, beating until light and fluffy. Beat in eggs 1 at a time.
  • Sift dry ingredients. Blend into butter mixture alternately with sour cream. Mix in coconut and vanilla. Spoon batter into prepared pan.
  • Bake until tester inserted in center comes out clean, about 1 1.2 hours. Cool cake in pan on rack 30 minutes. Invert cake onto rack an cool completely.
  • Cut cake in half to make 2 layers, using serrated knife. Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top, allowing some to drizzle down sides. Can be prepared 1 day ahead. (12 servings)
Lemon Curd Filling
6 large lemons
2 cups sugar
3/4 cup (1 1/2 stick) unsalted butter
6 room temperature beaten eggs
Remove peel from lemons (yellow part only), using vegetable peeler (or zester). Chop finely in processor. Squeeze lemons and measure 1 cup juice. Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts. Strain eggs into lemon mixture. Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil. Pour into jar or bowl. Place plastic wrap on surface to prevent skin from forming; let cool. Cover and refrigerate overnight before using. (Can be refrigerated up to 1 month.)
Orange Glaze
1 cup fresh orange juice
3/4 cup sugar
2 Tbsp. fresh lemon juice
1 tsp. almond extract
Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced by 1/4, about 5 minutes.

"When you have only two pennies left in the world,
buy a loaf of bread with one, and a lily with the other."
~Chinese Proverb


RURAL said...

I am so glad that you posted this recipe, especially the lemon curd part of it.

I used to make lemon curd years ago, and I forgot what I put into it. I was just thinking about it yesterday, and here is is on your blog.



Kathryn/ said...

Oh, my goodness! This just sounds as decadent as all get out! I MUST make it!

Roses and Lilacs said...

The recipe sounds delicious and the lilies are beautiful. Haven't brought one home in years because of the cats but I wish I could fill the house with them.

TYRA Hallsénius Lindhe said...

Wonderful Joey! I'm very tempted to try it out for Easter, it sounds delicious.

I wish you and your family a very Happy Easter.

Take Care dear Joey/ Tyra

Nutty Gnome said...

I love lemon curd and frequently make it, but to a slightly different recipe. It's delicious - just like yours is! I caught First-Born eating it straight from the jar the other day!I'd thought it was going down quickly this time!!!

Your photos of the lilies are stunning. I'm like Marnie and can't have them because of the cat, but I do love them - I'll have to have them vicariously via your photos!

Blossom said...

Yummy ... lemon curd! Emm ... slurp!

Unknown said...

love the quotes. Yummmmy.

Gail said...

Joey, Hello...The post looks stunning must be the beautiful white Easter Lily against that black background. It is lovely. and I love Haiku. What as interesting life some of those Japanese poets led! Have a delicious day! gail

joey said...

Hi Jen ... thanks and enjoy (with a bit of a break, perhaps you might have more time in the kitchen :)

Oh, dear Kathryn ~ do give it a try and let me know how wonderful it is :) Happy Easter!

Hi Marnie and thanks ~ Mr. Ho-Hum can be surrounded by plants but not pets. Happy Easter!

... and Easter blessings to you and your family, dear Tyra. If you do try it, please enjoy.

Sorry you can't have Easter lilies, Nutty, but pets come first. I have Mr. Ho-Hum who is most allergic and sneezes even 'hearing' the word 'cat' :)

Enjoy Blossom ... and (hick-up) was it good :)

... and will you be returning to MI soon, flowrgirl1?

Thank you, Gail ~ I enjoy Haiku also ... and wishing you a delicious day!

Frances said...

Hi dear Joey, the Easter lily shots are the epitome of purity, you have made the perfect captures of their serene beauty. And that cake, especially the filling sounds heavenly too. Have a happy Easter!

joey said...

How kind and thank you, dear Frances. We took a few snowy steps backward in the garden but today should be in the sunny 50s and lovely. Happy Easter!

Rose said...

Coconut cake and coconut pie--two of my favorites...and then you add the lemon curd--perfect! This recipe is going to be a keeper for me.

The lilies look so pristine in your photos, Joey; happy Easter to you!

Brenda Pruitt said...

That white lily is a sight to behold. So elegant.

joey said...

Hope you enjoy the keeper recipe, Rose. Anxious to see your vacation photos. In the meantime, wishing you a Blessed Easter.

Thank you, Brenda. Wishing you a colorful Easter ... so enjoyed visiting your happy garden!

Kerri said...

I love lemon curd as much as I love gardening!! And coconut, and orange...Oh Joey..I can just feel the pounds being added! :)
I haven't made lemon curd in ages. It might be time to try it again. I like to read a good book while I stir.
Aren't the lilies glorious?
Happy Easter dear Joey!

joey said...

Go for it Kerri! You'll work it off in the garden :) Easter Blessings!

Unknown said...

As usual great pics! Have to try the recipe out soon too. Enjoy your weekend.