LEMON CURD CAKE

  • LEMON CURD CAKE

LEMON CURD CAKE

Description

INGREDIENTS

170g butter (at room temperature)
300g (1½ cups) sugar
4 large eggs (lightly beaten)
3 tbsp finely grated lemon zest

210g (1½ cups) flour
1½ tsp baking powder
¾ tsp salt 600 ml
Serena's Lemon Curd


METHOD

  • Grease and double-line with baking paper base and sides of 23cm round, spring-form cake tin.
  • Preheat oven to 180ºC.
  • In bowl of electric mixer, fitted with a whisk, cream butter and sugar till light and fluffy.
  • Add eggs, a little at a time, beating well between each addition. Remove bowl from mixer.
  • Add lemon zest, flour, baking powder and salt and combine with a spoon till flour is just incorporated.
  • Spread half the cake batter into prepared tin. Cover with half the Lemon Curd (avoid going right to edge of cake).
  • Randomly spoon on second half of the cake batter. Push to spread a little but do not fill in all gaps. Top with spoonfuls of Lemon Curd. Gently shake cake to level cake batter and curd.
  • Bake in preheated oven for 1 hour-1 hour 10 minutes, or till centre of cake, when pressed with a finger, bounces back.
  • Let cake cool completely in tin. Run knife around rim of cake tin, and release and remove spring-form sides and base. Slide cake onto serving plate and dust with icing sugar.
Serena's Lemon Curd
You can use store-bought curd, or Ruths delicious and foolproof recipe.