Company cake.

It’s what we’re making.

Let’s get into it!

Call it slicing cake, tea cake, or just about anything else - company cake is that simplistic indulgence which sits upon many a baker’s countertops, humbly testifying of their culinary mastery. It’s a slice of hospitality when shared with good conversation and even better friends. It’s an edible “I love you” for your special person when tucked into a packed lunch. It’s a superior breakfast, elevating the morning marathon to an indulgent experience. It’s a welcome snack for kitchen stoller-byers. It’s company cake.

Anyone who steps into the site with frequency knows how much I love a good, everyday cake, and this little number is no exception. Hello, cheesecake ribbon.

What we have here is a solid, extra moist pound cake that is scented with lemon. I used Meyer lemons because they are readily available right now and I adore their subtle floral notes. That said, your standard lemons will suit just fine.

The cake batter is assembled without any fuss or diversions, and then we make our cheesecake ribbon.

It’s a little 3-ingredient wonder that will be sandwiched between layers of cake batter, creating a “ribbon” of citrus-laden “cheesecake”.

This faux cheesecake consists of cream cheese, granulated sugar, and lemon curd.

You may make the lemon curd yourself, or buy it at most any grocery store - the choice is yours.

After layering the batter and filling, our cake is sprinkled with coarse sugar. This will provide a sparkly, bakery-window-worthy finish while adding a bit of texture to the outside of the cake.

After the cake has baked and cooled, it is time to slice!

You will be able to see a lovely, creamy ribbon of our filling in the center of each slice.

Whether you plan to share this cake with a friend or simply brighten up your own weekday mornings, it’s a pretty solid move.

Happy baking!

Sincerely,

Pedantic Foodie

Slicing Cake with Lemon Curd Cheesecake Ribbon

makes one loaf cake

for the cake batter

recipe loosely adapted from Ina Garten

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 3/4 cup sour cream

• 2 teaspoons lemon zest

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 tablespoons coarse raw sugar or turbinado sugar

Preheat oven to 350 degrees F. Coat a loaf pan with nonstick spray and line with a sheet of parchment paper; leaving about 1/2-inch hangover on both sides. Coat the parchment with an additional layer of nonstick spray.

Add butter to the work bowl of your stand mixer fitted with the paddle attachment and mix on medium speed for one minute. With the mixer still working on medium speed, add sugar and beat for 2 minutes; until fluffy.

Scraping down the sides of the bowl as necessary, beat in eggs, one at a time, until the mixture is smooth and well-combined. Mix in sour cream, lemon zest, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and kosher salt.

Add the dry ingredients to the wet mixture and mix on low speed until the batter is smooth.

Set aside for now.

for the lemon curd ribbon

• 8 ounces cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 cup lemon curd

In a medium mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat the mixture until fluffy; roughly 2 minutes.

Add the lemon curd to the mixing bowl and mix on medium speed until the mixture is smooth.

Use a spatula to add half of the prepared cake batter to the loaf pan; smooth over the surface with the spatula.

Pour the lemon curd mixture into the pan, atop the cake batter, and follow with the remaining cake batter. Smooth out the surface of the cake and sprinkle with coarse sugar.

Bake the cake for 55-65 minutes, or until the top of the cake is deep golden brown and a skewer inserted into the very top of the cake comes out clean.*

*Cook’s Note: Because this cake has a filling, it will appear wobbly even when it has fully baked. The cheesecake mixture will not set until the cake has fully cooled. For this reason, inserting a skewer into the center of the cake will not be helpful when gauging doneness. Simply test the very top layer of the cake with a skewer or toothpick and look for a deep, golden brown top.

Remove from the oven and set the loaf pan on a cooling rack. Allow the cake to cool for 1 hour, then use the sides of the parchment to lift the cake from the pan and onto the rack. Let the cake cool completely (approximately 2 hours more) before slicing.

Serve immediately or wrap the cooled cake in plastic wrap and store at room temperature for up to 3 days.

Enjoy!

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