Looking for a recipe for a lemon curd filled Italian cake
An Italian bakery near my childhood home used to sell a cake filled with lemon curd. It was baked in a ring with a scalloped top (as if baked in a bundt pan), filled with a very lemony curd, and dusted with powdered sugar. The cake itself was rather plain. I would say it was a sponge cake but it wasn't quite as light although the cake wouldn't freeze hard when put in the freezer. I have a hankering for this cake and would like to try to recreate it (the bakery- Liotta's bros in Spring Valley, NY, no longer exists). Any thoughts?