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

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.

CURD

• 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.

ICING

• 50g sifted icing sugar
  
• Zest of 1 large lemon
  
• 2-3 teaspoons lemon juice.