This lemon curd cake is a simple, but nevertheless delicious, bake. It doesn't really need any adornments. The lemon flavour shines through, but isn't overly powerful. To change things up, swap the lemon curd for any fruit curd of your choice. Perfect for coffee mornings or afternoon tea.
Cream the butter and sugar together until light and fluffy.
175 g unsalted butter, 175 g golden caster sugar
Grate in the lemon zest and cream a bit more.
1 lemon
Beat in the lemon curd.
2 tbsp lemon curd
Beat in the eggs, one by one.
2 eggs
Sift in the flour and baking powder, then add in any bran left in the sieve.
200 g wholemeal spelt flour, 2 tsp baking powder
Stir until just combined, then stir in the yoghurt and the juice from half the lemon.
2 tbsp natural yoghurt
Scrape the mixture into a lined and greased 20 cm (8") round cake tin and level the top.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 40 minutes or until the top is firm to the touch and an inserted skewer comes out clean.
Leave in the tin for ten minutes, then turn out onto a wire rack to cool.
Sprinkle with a little icing sugar or caster sugar, if liked.
Notes
Use whatever fruit curd you like. The cake you can see here is made with grapefruit curd.It will keep well in an airtight container at room temperature for around four days.You’ll find additional tips and info about this recipe in the main body of the post.Please note: American cup conversions are automated and have not been tested. For best results use scales.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.