adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon paradise cake recipe
Lemon paradise cake recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulgent lemon cake with gooey vanilla custard and lemon curd layers, topped with heavenly sour cream and cream cheese frosting.
Ingredients:
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
  • 40.00 ml finely grated lemon rind
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) milk
  • 330g (1 1/4 cups) lemon curd
  • 50g (1/3 cup) custard powder
  • 435ml (1 3/4 cups) milk
  • 40.00 gm caster sugar
  • 70g (1/4 cup) lemon curd
  • 150g cream cheese, at room temperature
  • 180g (2/3 cup) sour cream
  • 60g (1/3 cup) icing sugar, sifted
Instructions:
  • In a medium saucepan, combine custard powder and 125ml (1/2 cup) milk, stirring until smooth. Add sugar and the rest of the milk, cook over medium heat for 5 minutes, stirring constantly until thickened. Mix in the rind and curd, then let it cool slightly before using.
  • Preheat your oven to 180C (160C fan-forced). Grease a 22cm round springform pan and line the base and sides with baking paper.
  • Cream together butter, sugar, vanilla, and rind using electric beaters until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in self-raising flour, plain flour, and milk until fully combined. Spread half of the cake batter evenly in the prepared pan.
  • Spread the warm custard evenly over the cake mixture using the back of a spoon. Then, spread 1 cup of lemon curd evenly over the custard layer using the back of a spoon.
  • Spread the remaining cake mixture evenly over the top and use a spoon to gently smooth the surface. Bake for 1 hour or until a skewer inserted into the center comes out clean. Let it cool in the pan for 20 minutes before transferring onto a wire rack to cool completely.
  • In a medium bowl, use electric beaters to whip together cream cheese, sour cream, and sugar until thick and creamy. Spread the delightful topping over the cake.
  • Finish the cake with the remaining lemon curd before serving.

Similar Recipes