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Lemon curd custard cake recipe
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Indulge in a delightful lemon curd cake, a nostalgic treat for your teatime.
Ingredients:
  • 225g butter, at room temperature
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 160ml (2/3 cup) milk
  • Whipped cream, to serve
  • 310ml (1 1/4 cups) milk
  • 55g (1/4 cup) caster sugar
  • 20.00 gm cornflour
  • 2 egg yolks
  • 20.00 ml finely grated lemon rind
  • 90g (1/3 cup) bought lemon curd
Instructions:
  • In a small saucepan over medium heat, gently simmer the milk. While the milk heats, whisk together the sugar, cornflour, and egg yolks in a bowl until smooth and well combined.
  • Pour the warmed milk into the sugar mixture and blend well. Transfer the mixture back to the pan and cook while stirring for 2 minutes until it boils and thickens. Pour into a bowl and let it cool completely, stirring occasionally. Fold in the lemon rind and lemon curd until fully mixed into the custard.
  • Preheat your oven to 180C (160C fan forced) while you generously grease and line a 20cm round springform pan with baking paper.
  • In a bowl, use electric beaters to whip together butter, sugar, and vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Alternate adding flour and milk in batches, continuing to beat until fully combined.
  • Spread half of the cake mixture evenly into the prepared pan. Use the back of a spoon to create a smooth surface. Use teaspoonfuls of the remaining cake mixture to form a border along the edge of the pan, creating a well for the custard. Fill the well with the cooled custard. Top the custard with dollops of the remaining cake mixture and smooth the surface.
  • Bake for 45 minutes or until firm to the touch, tenting with foil if cake browns too quickly. Let cool for 10 minutes, then invert onto a plate. Enjoy warm or at room temperature with a dollop of whipped cream.

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