Name: Lemon curd cake
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 185 g butter, softened; ¾ cup (165g) caster sugar; 3 eggs; ½ cup (160g) good-quality lemon curd; 2 teaspoons finely grated lemon rind; ¾ cup (180ml) milk; 1½ cups (225g) self-raising flour; Lemon glaze; 2 cups (320g) pure icing sugar; ¼ cup (60ml) lemon juice

Lemon curd cake

The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.

Serves 8

Cook

1H 30M

Why not make this cake using our unbeatable lemon curd recipe.

Serve the cake with dollops of whipped cream swirled with even more lemon curd, if you like.

Ingredients

185 g butter, softened

¾ cup (165g) caster sugar

3 eggs

½ cup (160g) good-quality lemon curd

2 teaspoons finely grated lemon rind

¾ cup (180ml) milk

1½ cups (225g) self-raising flour

Lemon glaze

2 cups (320g) pure icing sugar

¼ cup (60ml) lemon juice

Method

1.Preheat oven to 150°C (130°C fan-forced). Grease an 18cm wide, 10cm deep round fluted cake pan well with butter; dust with a little flour, shake out excess.

2.Beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add the curd and rind and beat until combined. Fold in the milk and sifted flour alternately until the mixture is smooth. Spread the mixture into pan; smooth the surface.

3.Bake the cake for 1 hour 20 minutes, covering loosely with foil if it starts to over-brown, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the pan for 20 minutes before turning it onto a wire rack to cool.

Lemon glaze

4.Sift icing sugar into a medium bowl; stir in juice to form a smooth, thin glaze.

5.Spoon Lemon Glaze over cake just before serving.

Undecorated cake suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook