Lemon Syrup Cake with Berries and Lemon-Curd Cream

Name: Lemon Syrup Cake with Berries and Lemon-Curd Cream
Yield: 8 Servings
Ingredients: 1 cup plus 2 tablespoons sugar; 3/4 cup fresh lemon juice; 1/2 cup (1 stick) unsalted butter; 2 1/2 tablespoons grated lemon peel; 3 large eggs; 1/2 cup sugar; 1/4 cup fresh lemon juice; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 cup sugar; 1 1/2 teaspoons grated lemon peel; 2 large eggs; 1 1/4 cups self-rising flour; 2 cups crème fraîche or plain yogurt; 3 cups sliced hulled strawberries (from about 1 pound); Fresh mint sprigs (optional)

By Sue LawrencePhotographer Mark Thomas

April 30, 2004

Recipe notes