LEMON CURD CAKE
 
 
Serves: one 8" round cake
Ingredients
  • 320 grams lemon curd
  • ½ cup + 2 tbsp granulated sugar
  • 1½ cup self-raising flour
  • 150 grams unsalted butter, at room temperature
  • 3 eggs
  • ⅛ tsp salt
  • Icing sugar, for dusting over the top
Method
  1. Preheat oven to 180 C (360 F) and butter an 8” round cake tin, preferably a spring-form one. [Quick tip - flip the base topside down; I find it easier to get the cake out when un-moulding].
  2. Beat the butter and sugar together using an electric mixer until pale and fluffy, about 3-4 minutes (you could do this with a hand whisk, but it’ll take a lot longer).
  3. Beat in the eggs one at a time, then add half the lemon curd and salt. Continue whisking for another 1 minute.
  4. Add the flour to the bowl and fold in using a metal spoon. Do not over-mix at this stage. Tip the batter into the greased tin, then dollop the remaining lemon curd randomly all over the top. I like to marble it in with a knife without combining it into the batter evenly.
  5. Bake for 40 - 50 minutes in the center of the oven until the top is golden and caramelized, and a skewer inserted into the cake comes out clean.
  6. Leave the cake to cool in the pan before un-moulding. Dust the cake slices with icing sugar before serving.
Notes
* Adapted from joythebaker & food52
Recipe by The Blurry Lime at https://www.theblurrylime.com/cakes/lemon-curd-cake/