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Iced Lemon Curd Layer Cake
A delicious lemon sponge cake layered with homemade lemon curd and topped with zesty lemon icing.
Baking
Vegetarian
Dessert
Lemon
Cake
Estimated Nutrition
Calories
306.9
kcal / serving
3682.4 kcal total
Carbs
35.1
g
per serving
421.2 g total
Fat
17
g
per serving
204.5 g total
Protein
4.4
g
per serving
52.8 g total
Cook Time
35
minutes
Serves
12
slices
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
175
g
Self-Raising Flour
Sifted
1
tsp
Baking Powder
Level teaspoon
175
g
Caster Sugar
For the cake
75
g
Caster Sugar
For the curd
50
g
Icing Sugar
Sifted
Dairy
175
g
Butter
At room temperature
3
piece
Eggs
For the cake
2
piece
Eggs
For the curd
50
g
Unsalted Butter
For the curd
Fruits
1
piece
Lemon
Grated zest only for the cake
15
ml
Lemon Juice
For the cake
1
piece
Lemon
Grated zest and juice only for curd
1
piece
Lemon
Zest only for icing
12.5
ml
Lemon Juice
For the icing
Method
1
Preheat the oven to 170°C.
2
Beat all cake ingredients in a bowl until smooth and creamy.
3
Divide the mixture between two 18cm tins and bake for 35 minutes.
4
Combine the curd sugar, zest, juice, and eggs in a bowl.
5
Add butter pieces and stir over simmering water for 20 minutes until thickened.
6
Turn cooked cakes onto a wire rack to cool completely.
7
Slice each cold cake horizontally and sandwich with thick layers of curd.
8
Prepare long strips of lemon zest for the icing decoration.
9
Stir lemon juice into sifted icing sugar until soft and runny.
10
Spread icing over the cake and garnish with lemon zest.