INGREDIENTS

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

(makes 600ml)

INGREDIENTS

METHOD

• Into a medium-size non-reactive pot, add sugar, salt, lemon zest and juice. Whisk till smooth
• Add egg yolks and whole eggs and whisk to combine
• Place pot over a medium-low heat and using a wooden spoon stir constantly till mixture begins to bubble around the edges and starts to thicken
• Add butter, in small amounts, stirring well after each addition
• Over a very low heat simmer gently, while stirring constantly, for five minutes till mixture thickens well
• Transfer to a low-sided container and cover with plastic wrap sitting directly onto curd. Refrigerate till cold
• Once cold, curd can be used for Lemon Curd Cake
• Curd will store covered in refrigerator for 2-3 weeks