Lemon Curd Cake

Lemon Curd

4 egg yolks
150 grams caster sugar
100 mL lemon juice (freshly squeezed if possible)
70 grams butter, cut into small pieces

Beat the egg yolks with the sugar until they are really pale and thick. Aim to beat it until the sugar dissolves.

Add the yolk mixture, the lemon juice and the butter to a heavy-bottomed saucepan.

Heat the mixture on a medium-low heat, stirring until the mixture begins to thicken to a custardy consistency.

When the curd is thick, remove it from the heat and give it a good whisk. This recipe should make about 400 mL.

Lemon Curd Cake

150 grams butter
1 cup caster sugar
1 egg
1/4 cup lemon curd
1 cup plain flour
1 teaspoon baking powder
1/2 cup milk

Preheat the oven to 180 degrees celsius. Prepare a 20cm tin and set it aside.

Soften the butter and beat in the sugar until the mixture is pale and creamy. Then add the egg and lemon curd and beat well.

Add the flour and milk and mix well. Pour the mixture into the prepared pan and bake until it is done, about 30 minutes.

To finish the cake, drizzle or spread your lemon curd over the top until it is dripping down the sides. Serve immediately or chill in the fridge for a couple of hours.