Lemon Curd Cake

Made this today as written, my experience mirrors much of what others have said. Next time I will:
- try a 9" pan, to reduce baking time and hopefully have less browning on the edges (even with foil) - will cut the foil like a donut so the slow-cooking middle remains exposed - this time I domed the foil sheet over the cake so the foil wouldn't touch the middle of the cake, otherwise it sticks
- add grated lemon peel as the lemon flavor is surprisingly mild considering the amount of curd (homemade with very lemony taste)
- spread the lemon curd over the top of the batter instead dropping by teaspoons - there is enough curd that it pretty much amounts to the same and the teaspoon approach is tedious
- have additional curd on hand, maybe folded into whipped cream to serve with the surprisingly dry cake

Don't have much use for self-rising flour, so for each cup I use 1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/2 tsp salt . Used home made lemon curd. Baked in a 9" spring form pan. Turns out fantastic!

Very odd. After 40 minutes the middle looked very wobbly, I gave it another 5 mins but the outside was getting rather dark. Skewer rest in the middle was very soft and lemon curdish, further out looking good. Took it out and left to cool. The middle collapsed completely, almost as if cooked in a bundt tin. Image link (will expire) https://ibb.co/k8L3qq3

I've made this cake so many times, following the recipe to a T, and it's turned out every single time. This cake is too easy to make and impossible to screw up. It's become my signature cake for every event and it's loved and consumed immediately.

At 35 minutes, the centre was still mostly liquid. Been checking every 5 minutes, currently at 55 minutes and still wobbly in the centre! Put foil on top as it was starting to get too brown. Hopefully it works out.

Excellent recipe. I only had 8 ounces of lemon curd, so I scaled the recipe and made 6 extra-large muffins. I baked them at 360 degrees for 20 minutes and they were wonderful - moist yet crunchy on the outside. The big drop of lemon curd on top baked into the muffin for a great surprise in the center. I will be making these again.

I've made this cake so many times and so many ways in the past year. It's absolutely become a staple in our house. It works with every curd imaginable, gluten-free, vegan, whatever you want to throw at it, it's a beautiful recipe!

I made this gluten-free with the following flour blend. Worked great! I used regular sugar instead of superfine.
100g tapioca starch
75g sweet rice flour
55g millet flour
1 tsp psyllium husks
2.5 tsp baking powder

I made this and I thought it was very good. I will make it again. Here are some changes I made based on other reviews. I had Trader Joe's Lemon curd and each jar was 10.5 ounces (I think). I used a whole jar in the cake to add more moistness. Then I used part of the other jar to drop on top (about half). I think this could bake for less than 35 minutes because mine was completely done when I checked it. I'll try 25 minutes next time, and I might drop the temp to 350. The edges of the cake get a bit hard. I liked that, but if you are looking for a traditional cake type texture, this isn't the one for you. This cake should be eaten the day it is baked. I'm not sure it would keep well. I made it for a party, and it was all gone. For the self rising flour, I added the 1 & 1/2 TSP of baking powder and 1/2 TSP salt per cup of flour, and then followed Flora's lead and added another TSP of baking powder to the mix. I used the rest of the lemon curd I had left in my jar and mixed it equal parts with confectioners sugar and used it as a glaze on top of the cake. I did not have superfine sugar, and didn't want to dirty another appliance, so I used regular sugar. It came out just fine.

This was so good and easy! I think I fixed the moisture issue but pouring in half a cup of single cream... Turned out beautifully moist and fluffy (I also added another teaspoon of baking powder to the self-raising flour)

For 1 cup self rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt

Does this cake keep well? I am planning to bake it the night before serving it at dinner..

What is "superfine sugar"? And can I use regular flour with baking powder?

You could do that, or snort it up straight.

how do i eat this?