Lemon Curd Cake
This sweet and tangy cake is the ideal recipe to bake when you want to show that you care.
SERVES
10
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
70
MINUTES
Ingredients
290g golden caster sugar
50g butter
3 eggs, separated
225g natural yoghurt
1 tbsp lemon juice
Zest 3 lemons
175g self raising flour
1 tsp baking powder
to decorate:
330mls lemon curd
150g soft butter
300g icing sugar
zest 3 lemons
milk
Method
Line an 8-inch round spring-form cake tin with parchment
Preheat your oven to 180ºC/gas mark 4.
Mix the butter, sugar and egg yolks in a bowl
Add the yoghurt, lemon juice and zest and stir until smooth.
Sieve the flour and baking powder together and gently stir them into the cake mix.
Whisk the egg whites to soft peaks and carefully fold them into the mixture.
Scoop the mixture into your prepared tin.
Bake in the centre of your oven for about 70 minutes until baked through and a skewer comes out clean.
Once cool enough to handle, place onto a wire rack to cool completely.
To make the buttercream icing whisk the butter and sugar until light and fluffy.
Add the zest and curd and combine.
Add enough milk to loosen the icing and make it spreadable.
Cut the cake into three discs and spread lemon curd on the top of each one.
Spread a layer of buttercream once the curd has started to soak into the cake.
Stack the discs on top of each other.
Ice the outside of the cake with the rest of the buttercream.
