Lemon Curd Cake
Lemon Curd Cake is a light and fresh accompaniment to your afternoon tea, or perfect as a crowd-pleasing dessert.
Servings 6
Calories 906kcal
Equipment
Ingredients
- 1 cup butter softened
- 1 cup water
- 2 ¼ cups flour
- 2 cups white sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs room temp, beaten
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup lemon curd
- Whipped Cream to decorate
- Lemon slices to decorate
Instructions
- Preheat oven to 190°C/375°F/Gas 5. Line a 9-inch round springform cake pan with parchment paper. Set aside.
- Sift (or whisk) the flour, sugar, baking soda, and salt into a medium bowl.
- Add the beaten egg, sour cream and vanilla extract to the flour and mix to combine.
- Melt the butter with the water in a saucepan over medium heat. Stir to combine until fully melted.
- Slowly begin to add the butter mixture to the flour mixture and mix to combine. NOTE: The batter will be VERY thin.
- Pour the batter into the prepared springform pan.
- Bake for 20-24 minutes until it's fully baked. An inserted toothpick should come out clean.
- Leave to cool completely in the cake pan before transferring to a serving platter.
- Spread lemon curd over the top of the cake evenly.
- Garnished with swirls of whipped cream and slices of lemon. Enjoy!
Nutrition
Serving: 1 | Calories: 906kcal | Carbohydrates: 125g | Protein: 9g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 948mg | Fiber: 1g | Sugar: 84g