Ingredients
Lemon curd cake
Coconut frosting
Method
Lemon curd cake
1.Preheat the oven to 175ºC. Using an electric beater on medium speed, cream the butter and caster sugar for 4-5 minutes until pale and creamy. Add the eggs, one at a time, beating well between each addition.
2.Stop beating and fold in the lemon zest, flour and combined milk and juice. Spoon into a lined 21cm springform tin and smooth the top.
3.Bake for 40-45 minutes until golden and an inserted skewer is removed cleanly.
4.Let the cake cool completely, then chill for at least 1 hour before cutting into three layers. Spoon the lemon curd generously over the middle two layers. Chill the layered cake for 30 minutes.
Coconut frosting
5.Beat the butter and icing sugar together until fluffy, adding a little milk to make it creamy. Spread the whole cake with a thin layer of butter cream (this is called the crumb layer and helps to make the finished icing clean and smooth).
6.Chill the cake for a further 30 minutes, then ice the sides generously and pat coconut up the sides of the cake. Transfer to a serving plate and add swirls of butter cream to the top to finish.
7.Decorate with edible flowers or icing decorations, if you wish.
A layered cake provides a show-stopping centrepiece. Make this easy lemon-scented butter cake in advance and freeze or chill for your special occasion, then simply layer with lemon curd or jam and ice in luscious creamy swirls.
Note
