Lemon cake with lemon curd and double cream
Chef:
Dairygold
Prep:
30 mins
Cook:
30 mins
Granny's lemon cake gets an upgrade with this Lemon curd and double cream layer cake.
350g Dairygold
350g caster sugar
4 lemons, zested
2 tsp chopped mixed peel
6 eggs
300g self-raising flour
3 tsp baking powder
50g cornflour
250g lemon curd
Filling
300ml double cream
200g icing sugar, sifted, plus extra for dusting
Preheat the oven to 180°C/350°F/Gas 4. Grease and line three 20cm/8in sandwich tins.
Cream the Dairygold and sugar together. Add the lemon zest and chopped mixed peel.
Slowly beat in the eggs, one at a time, until the mixture is well combined.
Sift in the self-raising flour, baking powder and cornflour and fold into the cake mixture.
Divide the cake batter between the sandwich tins and bake for 25-30 minutes or until golden. Remove from the oven and set aside to cool on a wire rack.
For the filling, whisk the cream and icing sugar together in a bowl.
Spread a layer of lemon curd over the top of the base layer. Spread a layer of the whipped cream and sandwich with the next layer. Repeat the process between each layer, finishing with a dusting of icing sugar.
Serves
12
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Cake Stall
Special Info
Vegetarian
Level of Difficulty
Easy