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.
Apr 27, 2021 2:00pm
1 hr 30 mins cooking plus cooling and standing time
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.
185 g butter, softened
¾ cup (165g) caster sugar
½ cup (160g) good-quality lemon curd
2 teaspoons finely grated lemon rind
¾ cup (180ml) milk
1½ cups (225g) self-raising flour
2 cups (320g) pure icing sugar
¼ cup (60ml) lemon juice
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.
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.
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.
Sift icing sugar into a medium bowl; stir in juice to form a smooth, thin glaze.
Spoon Lemon Glaze over cake just before serving.
Undecorated cake suitable to freeze. Not suitable to microwave.