Lemon Curd Layer Cake

Lemon Curd Layer Cake
Now. If you're not going to make your own lemon curd, don't bother to make this cake. It is ALL about the lemon curd! I am one of these people who thinks, "I've not made that before, it must be difficult, so I'll just buy it"... but it is easy and it's worth it! Plus, the lemon curd takes exactly the same amount of time that the cakes takes to bake, so it stops you getting bored whilst your cake is baking. Nothing can compare to the fresh zestyness of homemade lemon curd.

For the cake
175g butter, softened
175g caster sugar
3 eggs
Zest of 1 lemon
1 tbsp lemon juice
175g self-raising flour
1 level tsp baking powder

For the lemon curd
75g caster sugar
Zest and juice of 1 lemon
2 eggs
50g unsalted butter

For the icing
60g sifted icing sugar
3 tsp lemon juice
Lemon zest for decoration

Start by preheating your oven to 170ÂșC. Grease and base line 3 x 18cm cake tins.

Cream together the butter and sugar, then mix in the eggs. Stir in the lemon zest and juice. Sift in the flour and baking powder then mix it all together until smooth.

Pour equal amounts of the mixture into each tin (it helps to use weighing scales, you will want about 215g in each tin). Bake in the oven for 25 minutes or until golden on top and springy to touch.

Whilst the cake is baking, make the lemon curd. In a bowl, thoroughly whisk the eggs with the lemon juice until no lumps of egg white remain. Pour in the sugar and lemon zest. Cut the butter up into small cubes and add to the bowl. Place the bowl over a pan of gently simmering water, stirring occasionally for about 20minutes until thickened.

When the cakes are cooked, remove them from the oven, then after a minute, turn the cakes out onto wire racks to cool. When the cakes are cool, peel off the baking paper then use the lemon curd to sandwich the layers together.

Now make the icing by sifting the icing sugar into a bowl. Slowly add a little lemon juice at a time until it is of a good drizzling consistency. Drizzle over the cake, then decorate with grated lemon zest.

Tip: I use this handy Stainless Steel Cake Lifter for transferring delicate layer cakes.

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