Lemon Curd Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 cups all-purpose flour
02 -
2 tsp baking powder
03 -
1/2 tsp salt
04 -
¾ cup sugar
05 -
6 oz butter, at room temperature
06 -
3 large eggs
07 -
12 oz lemon curd (store-bought or homemade), divided
08 -
Confectioners' sugar, for dusting (optional)
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper or grease the cake pan with butter.
02 -
Whisk together the flour, baking powder and salt. Set aside.
03 -
Beat the sugar and butter until well combined. Add the eggs, one at a time, beating well after each addition. Add half of the lemon curd. Mix well.
04 -
Fold in the flour into the egg mixture until well-blended.
05 -
Spoon the mixture into the prepared pan. Drop by teaspoons-full the remaining lemon curd spreading it randomly over the top of the cake.
06 -
Bake for 40 minutes or until golden brown on top though it may still jiggle a little. Leave the cake to cool in the pan.
07 -
Turn out, remove the baking paper (if used), then dust with sifted confectioners' sugar, if desired.
# Notes:
01 -
The cake shrinks as it cools down but it rises up while being baked.
02 -
If using an 8-inch cake pan, place it above a baking sheet in case the cake bubbles over, or simply use a 9-inch pan.
03 -
This cake is meant to be gooey in the center due to the lemon curd.