Lemon Curd Cake
Equipment
- Large saucepan
- Measuring jug
- Whisk
- Microplane
- 2 x 23cm (9in) springform cake tins with removable bases
- Parchment paper
- Pastry brush
- Spatula
- Wire rack
- Palette knife
- Sieve
Ingredients
For the sponge:
- 225 g butter room tempature
- 225 g caster sugar
- 4 large egg
- 3 tsp vanilla extract
- 210 g self-raising flour
- 1 tsp baking powder
- lemon zest & juice
- 3 tbsp milk to loosen batter
For the buttercream:
- 300 g butter softened
- 1/2 tsp vanilla extract
- 520 g icing sugar sifted
For the lemon curd filling (or 1 cups store bought lemon curd)
- 300 g caster sugar
- 50 g cornflour
- 120 ml lemon juice about 2 -3 lemons
- 4 large egg yolks
- a pinch of salt
- 2 lemon finely grated zest
- 60 g butter
To finish:
- dusting of icing sugar
Instructions
- For the lemon curd, place the sugar, cornflour and 450ml/2 cups water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt.
- Place over a medium heat and keep stirring while the mixture boils, for about 10–12 minutes. Stir in the lemon zest and butter until the butter has melted, then remove the pan from the heat and allow to cool.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line two 21cm/8" springform tins.
- In a standalone mixer, cream the butter, sugar and lemon zest together until pale and fluffy.
- Then beat in the eggs one by one, beating until the egg is completely incorporated before adding the next one.
- Add the vanilla extract and lemon juice, flour and baking powder and beat on very low until just combined.
- Use a little bit of the milk if you need to loosen the mixture. You want the mixture to be a bit loose.
- Divide the mixture into the two springform tins, flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until it's nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.
- While the bases are cooling, prepare the buttercream filling by beating the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.
- To assemble the cake, spread some lemon curd on one of the bases before topping with buttercream, then add the second base and sprinkle with icing sugar.
Notes
This lemon sponge is light, airy and so moist because of the tangy lemon curd and creamy buttercream filling. This recipe, was inspired by a lemon cake I was treated to by the nuns at Kylemore Abbey and it’s hard to beat.
Nutrition
Calories: 782kcal
Tried this recipe?Let us know how it was!