Icing Sugar
Icing sugar can also be...
Details page sections
Cakes
Lemon Curd Cake
15 mins
35 mins
Easy
10
Make the most of the lemon season and enjoy the bright fresh flavour of our Lemon Curd Cake. This light, fluffy cake is layered with tangy lemon curd and is sure delight.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
25
What did you think of this recipe?
Bob Jason
Great recipe!! Although i would advise putting an extra egg in the cake (and you only need one piece). I will definitely make this cake again!!!
4
Cath
Lemon curd took far too long to thicken, so I added 2 more egg yolks. Tasted lovely
1
Irene Manukau
The only one that I have enjoyed baking n eating .....
5
Angela
Delish! I also heeded the advice of the other reviewers and added an extra egg and more butter. I also scattered fresh raspberries over my Meyer lemon curd. It's such a pretty and fragrant cake! Thanks for a lovely recipe
5
1511757786
Loved the cake, I was given a bottle of Barkers Lemon Curd so I used that it was lovely, definitely will be making it again ....a huge hit
5
Method
Preheat oven to 180C.
Place flour, sugar and butter in a food processor and blend until mixture resembles fine breadcrumbs. Add eggs and mix to a soft dough.
Press 2/3 of dough into a well-greased or baking-paper-lined 25 cm springform cake tin. Spread lemon curd over dough and crumble small pieces of remaining dough over curd layer.
Bake for 35-40 minutes at 180C. Cool on a wire rack.
Dust with icing sugar and serve with whipped cream. Extra lemon curd can be served as a sauce.
Lemon Curd
Finely grate lemon rind and squeeze the juice of the lemons. Place in a bowl, add butter and sugar. Place bowl over a saucepan of hot water and heat until the butter has melted. In a separate bowl beat the eggs and add to lemon mixture stirring constantly until the mixture thickens. Cool.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
25
What did you think of this recipe?
Bob Jason
Great recipe!! Although i would advise putting an extra egg in the cake (and you only need one piece). I will definitely make this cake again!!!
4
Cath
Lemon curd took far too long to thicken, so I added 2 more egg yolks. Tasted lovely
1
Irene Manukau
The only one that I have enjoyed baking n eating .....
5
Angela
Delish! I also heeded the advice of the other reviewers and added an extra egg and more butter. I also scattered fresh raspberries over my Meyer lemon curd. It's such a pretty and fragrant cake! Thanks for a lovely recipe
5
1511757786
Loved the cake, I was given a bottle of Barkers Lemon Curd so I used that it was lovely, definitely will be making it again ....a huge hit
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt