Lemon curd cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 12
- 250g butterplus a little for the tin
- 250g golden caster sugar
- 250g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 2 lemonszested
- 1-2 tsp milk
LEMON ICING AND DECORATION
- 250g buttervery soft
- 500g icing sugar
- 3 lemonszested and juiced
- 1 jar lemon curd
- crystallised flowersto decorate
- kcal724
- fat22.7g
- carbs91.2g
- fibre0.9g
- protein4.4g
- salt1.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
step 2
Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
step 3
Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.