0 itemsLemon Curd Cake
PRINT RECIPELISTED IN:
Icing alternatives:
- dust with icing sugar
- mix cream cheese/lemon curd together and spread over the top (as shown in photo)
INGREDIENTS
- 1 1/2 cups flour (or gluten free flour)
- 3 tsp baking powder
- 1/2 cup custard powder (or gluten free custard powder)
- 1 cup sugar
- 1/2 cup Barker's NZ Squeezed Lemon Curd
- 1 cup milk
- 3 eggs
- 150 butter, softened
SAUCE:
- 1/4 cup Barker's NZ Squeezed Lemon Curd
- 1/2 cup natural yoghurt
- 1/2 cup whipped cream
METHOD
- Preheat oven to 180°C and prepare a round cake tin lined with baking paper
- Sift flour, baking powder and custard into a bowl
- Add sugar, NZ Squeezed Lemon Curd, milk eggs and butter
- Beat together with a whisk or electric beater until smooth
- Pour into a round cake tin
- Bake for 50-60 minutes (or until cake springs back when gently pressed)
- Blend sauce ingredients and spread over top prior to serving
