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Lemon curd and cream cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Delicious lemon layer cake with tangy curd, fluffy cake, and whipped cream. Top with fresh berries for a burst of flavor.
Ingredients:
  • 3 eggs, at room temperature
  • 215g (1 cup) caster sugar
  • 2 tsp finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 185ml (3/4 cup) milk
  • 250g butter, melted and cooled
  • 190g (1 1/4 cups) self-raising flour
  • 115g (3/4 cup) plain flour
  • 600ml thickened cream
  • 24.00 gm icing sugar mixture
  • 405g (1 1/4 cups) lemon curd
  • Edible flowers, to decorate
  • Assorted icing flowers, to decorate
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. Grease and line 2 deep, round 20cm cake pans. 2. Beat the eggs and sugar with electric beaters for 4 minutes until thick, creamy, and forms a ribbon trail. 3. Gently fold in the lemon rind and juice until mixed. 4. Fold in the milk and butter until just combined.
  • Sift the flours over the egg mixture and gently fold until combined. Divide the batter evenly between the pans, smoothing the surface. Bake for 25-30 minutes until the cakes are lightly firm. Let cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  • Split each cake in half horizontally using a large serrated knife. Whip cream and icing sugar with electric beaters until stiff peaks form. Place one cake layer on a stand or plate, then spread with 1/4 cup lemon curd and 1/4 cup whipped cream. Repeat to create two more layers of cake, lemon curd, and cream. Place the final cake layer on top. Swirl half of the remaining lemon curd into the whipped cream. Spoon the lemon cream mixture on the cake, creating a high pile in the center.
  • Combine the leftover lemon curd with a splash of warm water until it reaches a smooth pouring consistency. Pour over the cake, then adorn with a blend of fresh flowers and icing flowers for decoration.

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