Lemon cake with lemon curd and double cream

Chef: Dairygold
Prep: 30 mins
Cook: 30 mins
Lemon cake with lemon curd and double cream
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

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