Fall

Lemon Curd Cake

December 15, 2015
Photo by Bobbi Lin
Author Notes

This dead-simple, impressively-gooey cake is adapted from Lucy's Bakes by Lucy Cufflin (Hardie Grant, 2015). —Ali Slagle

  • Makes one 8-inch round cake (8 to 10 slices)
Ingredients
  • 175 grams (3/4 cup) superfine sugar
  • 175 grams (6 ounces) butter, at room temperature
  • 340 grams (12 ounces) lemon curd (or freshly made)
  • 3 eggs
  • 225 grams (scant 2 cups) self-rising flour
  • Confectioners' sugar, for dusting
In This Recipe
Directions
  1. Preheat the oven to 375° F (190° C). Line an 8-inch round cake pan with parchment paper.
  2. Beat the sugar and butter until well mixed, then add half the jar of lemon curd. Mix well.
  3. Beat in the eggs one at a time.
  4. Sift over the flour and fold in using a metal spoon.
  5. Turn the mixture into the prepared pan, then drop teaspoons of the remaining lemon curd randomly over the top of the cake.
  6. Bake for 35 to 40 minutes. Leave the cake to cool in the pan. Turn out, remove the baking paper, and dust with sifted confectioners' sugar.

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