This recipe came into the collection from our niece Penny. She’s a great cook and has been making this cake as a ‘special occasion’ cake for her family for quite a few years. It’s simply delicious!!
PENNY’S LEMON CURD CAKE
- 175g Self Raising flour – sifted
- 1 teaspoon baking powder
- 175g butter – room temperature
- 175g caster sugar
- 3 eggs
- Grated rind of 1 lemon
Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.
- 75g caster sugar
- Grated zest and juice of 1 large juicy lemon
- 2 eggs
- 50g unsalted butter
Place the sugar & lemon rind in a bowl, whisk the lemon juice together with the eggs then pour this over the sugar. Then add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thick.
Sandwich cake together with curd then ice.
- 50g sifted icing sugar
- Zest of 1 large lemon
- 2-3 teaspoons lemon juice.