Recipe Image
Vegetarian

Ingredients

For the Dessert

225 g Granulated Sugar

3 Eggs

2.5 tsp Baking Powder

1 Pinch Sea Salt

250 ml Full Fat Milk

160 g Lemon Curd

2 Lemons (Zested)

225 g Unsalted Butter (Cubed)

330 g Plain Flour

For the Icing

250 g Lemon Curd

250 g Mascarpone
* Always check the ingredient labels for allgergen information

Lemon Curd Layer Cake

by Dan

Serves 8

Total 40 minutes

Oven Temp 170 °C - 30 minutes

Difficulty Super Easy

Chef Helen Goh

Method

  1. In a large bowl cream together the butter and sugar. Zest the two lemons and add the zest.

  2. Add the eggs one at a time and combine into the mixture. Next add the lemon curd and milk and combine.

  3. Add the flour, baking powder and salt and mix together until just combined.

  4. Add half the mixture (roughly 660g) to a greased cake tin and bake for 30 minutes. Repeat for the remaining mixture. Allow the cakes to cool in their tins.

  5. To make the cream icing, in a bowl whisk together the lemon curd and mascarpone until peaks form. Then add half the mixture on top of the first cake and spread evenly. Add the second cake on top and spread the remaining icing on top. To finish, dollop any remaining lemon curd on top.