Lemon Curd Cake
A light and fluffy cake filled with tangy Barker's Professional Lemon Curd. It’s a refreshing dessert that's perfect for any occasion.
By Barker's Professional
Ingredients
CAKE
- 1 1/2 cup Flour
- 3 tsp Baking powder
- 1/2 cup Custard powder
- 1 cup Sugar
- 64 g Barker's Professional Lemon Curd
- 1 cup Milk
- 3 Egg
- 150 g softened Butter
ICING
- 32 Barker's Professional 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, Barker's Professional Lemon Curd, milk eggs, and butte
- 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
