Lemon Curd Cake may sound strange, but it tastes like a little piece of heaven. Lemony, citrusy, gooey, heaven.
The story behind this is fairly simple; I had a jar of Lemon curd that was about to see its expiry date and had to come up with a use for it rather quickly. And so, I did what I know best, which was to make a cake out of the situation.
I scoured the net looking for the right recipe and nothing quite sang to me, until I came across this one from Food 52. This Lemon Curd Cake recipe was so simple and delicious looking, I simply had to mix a bunch of ingredients to get it right. Plus, it involved using only half a jar of lemon curd, though I had to make some improvisions. My bottle of lemon curd was a lot lesser than what was suggested in the original recipe. But the cake turned out delicious nonetheless.
Preheat oven to 180 degrees Celsius. Grease and line with parchment paper an 8-inch round cake pan. Set aside.
Sieve the flour, baking powder and salt together, set aside.
Beat the butter and sugar until light and fluffy, then add 170g of the Lemon Curd. Beat well to combine, then add the eggs one at a time. Continue to beat until mixture is well combined.
Remove from electric mixer and fold in the flour. Remember not to over-do this step, just ensure that the flour is just combined. A few streaks of flour here and there are still fine. Then, transfer batter to the baking pan. Smoothen the top with a spatula or the back of a spoon. Then, dollop the remaining lemon curd all over the top of the cake batter, with a spoon. You don’t have to be too pretty about this, as the curd does melt and combine with the batter in the heat.
Bake for 35 to 45 mins. If you find the top browning too fast, lightly slid an aluminium foil on top of the cake tin. This will prevent the cake from browning further.
Remove from oven when done (or skewer inserted into the cake comes out clean) and let rest, before serving warm with tea.