Lemon Curd Cake
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A family-friendly Lemon Curd Cake with creamy custard & lemon curd. Serve with natural yoghurt or freshly whipped cream… Enjoy!
INGREDIENTS
Cake
- 1 1/2 cup Flour
- 3 tsp Baking powder
- 1/2 cup Custard powder
- 1 cup Sugar
- 64 g Anathoth Farm Lemon Curd
- 1 cup Milk
- 3 Egg
- 150 g, softened Butter
Icing
- 32 g Anathoth Farm Lemon Curd
- 64 g Greek yoghurt
- 64 g Whipped cream
METHOD
Cake
- Preheat oven to 180°C and prepare a large loaf tin lined with baking paper
- Sift flour, baking powder, and custard into a bowl
- Add sugar, Anathoth Farm Lemon Curd, milk eggs, and butter
- Beat together with a whisk or electric beater until smooth
- Pour into a round cake tin
- Bake for 50-60 minutes (or until cake springs back when gently pressed)
- Blend icing ingredients and spread over top prior to serving
Icing alternatives
- Dust with icing sugar
- Mix cream cheese/lemon curd together and spread over the top