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Lemon Curd Cake Recipe

Written on Wednesday, December 14, 2016 | 6:21:00 PM



Makes : 8 Slices

Ingredients : 
- 225g butter, at room temperature, plus extra for greasing
- 225g light soft brown sugar
- zest and juice of 1 lemon
- 225g plain flour
- 2 tsp baking powder
- 4 eggs
- 2 tbsp milk (if needed)
- icing sugar, for dusting

FILLING
- 200g lemon curd
- 200ml double or whipping cream

Preparation Method :
1) Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 2 x 20cm deep sandwich tins with a little butter and line them with baking parchment, or spray them with cake release spray.

2) Beat the butter, sugar and lemon zest in a bowl until very pale, soft and fluffy. Whisk the flour and baking powder together in a separate bowl.

3) Add the eggs to the creamed butter and sugar one at a time, following each with a heaped tablespoon of flour. Once all the eggs are incorporated, fold in the rest of the flour, then add the lemon juice. The mixture should have a dropping consistency so add just a little milk if it is too stiff. If the mixture seems fine, don’t add the milk.

4) Divide the cake batter between the tins and smooth the tops as evenly as you can. Bake in the oven for about 25 minutes until the cakes have shrunk away slightly from the sides of the tins and the sponge is springy. Leave the cakes to cool in the tins for several minutes, then turn them out on to a cooling rack.

5) When the cakes are cool, spread the top of one with the lemon curd. Whip the cream until fairly stiff and pile this over the lemon curd. Place the other cake on top. Dust the top of the cake with icing sugar.

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