Lemon curd cake

Lemon curd cake


This lemon curd cake is the perfect mix of sweet and zesty flavours ready to tickle your taste buds!

The ingredient of Lemon curd cake

  1. 150g butter, softened
  2. 1 cup (215g) caster sugar
  3. 2 eggs
  4. 2 tsp finely grated lemon rind
  5. 1 cup (150g) plain flour
  6. 1/2 tsp baking powder
  7. 1/3 cup (80ml) milk
  8. 1 1/2 cups (240g) icing sugar mixture
  9. Lemon zest, for decorating
  10. 50g butter, chopped
  11. 1/2 cup (100g) caster sugar
  12. 1 egg, whisked
  13. 2 tsp finely grated lemon rind
  14. 1/4 cup (60ml) lemon juice

The instruction how to make Lemon curd cake

  1. Preheat oven to 160u00b0C. Grease and line the bases of two round 15cm (base measurement) cake pans.
  2. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition, until just combined. Add rind and stir to combine. Add flour, baking powder and milk, in 2 batches; stir until just combined. Spoon mixture among cake pans and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool completely.
  3. Meanwhile, to make the lemon curd, combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. Cook, stirring, until mixture boils and thickens. Remove from heat. Set aside to cool slightly. Strain through a fi ne sieve into a clean bowl and place in the fridge to chill.
  4. Use a serrated knife to level the top of each cake. Combine icing sugar and 1/4 cup of curd in a bowl until a smooth icing forms. Spread remaining curd over the top of one cake. Sandwich cakes together. Spread icing over the top and put aside to set. Decorate with lemon zest, if desired.

Nutritions of Lemon curd cake

calories: https://schema.org
calories: NutritionInformation

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