Name: Lemon curd cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 100g cream cheese, at room temperature; 187.50 ml lemon curd; 125g butter, at room temperature; 118.80 gm brown sugar; 2 eggs; 199.50 gm self-raising flour; 50.00 gm hazelnut meal; 128.75 gm milk

Lemon curd cake

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Moist cake with a zesty lemon curd surprise inside - a must try for lemon lovers!

Ingredients:

100g cream cheese, at room temperature
187.50 ml lemon curd
125g butter, at room temperature
118.80 gm brown sugar
2 eggs
199.50 gm self-raising flour
50.00 gm hazelnut meal
128.75 gm milk

Instructions:

Preheat your oven to 180C (160C fan-forced) and prepare an 11.5cm x 22cm loaf pan by greasing and lining it.
In a large bowl, blend cream cheese until velvety. Gently incorporate lemon curd until fully blended.
In an electric mixer with the paddle attachment, cream the butter and sugar until fluffy. Incorporate eggs one at a time, then mix in flour, hazelnut meal, and milk until combined.
Spread 2/3 of the batter into the prepared pan. Scoop most of the lemon curd mixture on top, saving just a bit. Add the rest of the batter on top. Drizzle the leftover lemon curd mixture and swirl with a knife.
Bake for 1 hour or until a skewer comes out clean when tested. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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