Lemon paradise cake


Here’s a new cake idea! We baked a layer of vanilla custard and a layer of lemon curd into the middle of a lemon cake to make it perfectly gooey in the middle. And there’s a secret to the heavenly frosting too: a clever combination of sour cream and cream cheese.

17 Ingredients

  • 125g butter, at room temperature

  • 100g (1/2 cup) caster sugar

  • 1 tsp vanilla extract

  • 1 tbsp finely grated lemon rind

  • 2 eggs

  • 300g (2 cups) self-raising flour

  • 75g (1/2 cup) plain flour

  • 185ml (3/4 cup) milk

  • 330g (1 1/4 cups) lemon curd
  • Vanilla custard

  • 50g (1/3 cup) custard powder

  • 435ml (1 3/4 cups) milk

  • 2 tbsp caster sugar

  • 1 tbsp finely grated lemon rind

  • 70g (1/4 cup) lemon curd
  • Sour cream topping

  • 150g cream cheese, at room temperature

  • 180g (2/3 cup) sour cream

  • 60g (1/3 cup) icing sugar, sifted

7 Method Steps

  • Step 1

    To make the vanilla

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    (1 tsp vanilla extract) custard, stir the custard powder (50g (1/3 cup) custard powder) and 125ml (1/2 cup) milk in a medium saucepan until smooth. Stir in sugar (100g (1/2 cup) caster sugar) and remaining milk and cook, stirring, over medium heat for 5 minutes or until thick. Stir in rind (1 tbsp finely grated lemon rind) and curd (330g (1 1/4 cups) lemon curd). Set aside to cool slightly.

  • Step 2

    Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform pan. Line base and side with baking paper.

  • Step 3

    Use electric beaters to beat the butter (125g butter, at room temperature), sugar (2 tbsp caster sugar), vanilla and rind (1 tbsp finely grated lemon rind) until pale. Add eggs (2 eggs), 1 at a time, beating well after each addition. Fold in the self-raising flour (300g (2 cups) self-raising flour), plain flour (75g (1/2 cup) plain flour) and milk (435ml (1 3/4 cups) milk) until combined. Spoon half the cake mixture into the prepared pan. Smooth surface.

  • Step 4

    Dollop the warm custard over the top of the cake mixture and use the back of a spoon to spread into an even layer. Dollop 1 cup lemon curd over the custard layer and use the back of a spoon to spread into an even layer.

  • Step 5

    Dollop the remaining cake mixture over the top. Use the back of a spoon to gently smooth the surface (don’t worry if there are a few small gaps). Bake for 1 hour or until a skewer inserted into the centre of cake comes out clean. Set aside in the pan for 20 minutes before turning out, top-side up, onto a wire rack to cool completely.

  • Step 6

    To make the sour cream (180g (2/3 cup) sour cream) topping, use electric beaters to beat the cream cheese (150g cream cheese, at room temperature), sour cream and sugar (60g (1/3 cup) icing sugar, sifted) in a medium bowl until thick and creamy. Spread topping over cake.

  • Step 7

    Drizzle the cake with the remaining lemon curd, to serve.

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Image by Liz Macri

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