Another one bowl cake – I love them as they are SO easy! This cake has a good dollop of my home-made lemon curd in the cake, and spoonful or two also in the cream cheese frosting.
The 2 tone colour combo was a bit of an experiment. I recently acquired a 3 cake mold set complete with plastic divider so you can make a layered cake with different colours. I only made one layer, and tried just two colours. Below is the picture from the box the molds came in.
Not so sure of the success of the colour combo idea, maybe it needs practice. So the following recipe is for the cake alone – if you want to try different colours, have a go!
The recipe makes 1 big cake or 2 smaller, flatter ones.
225g softened butter
225g self-raising flour
1 tsp baking powder
200g golden caster sugar (ordinary is fine too)
4 large free-range eggs
1/4 cup lemon curd* (bought is fine)
Preheat oven to 180 degrees C or/160 degrees C fan forced. Grease 1 large cake tin (23cm/9″) or 2 smaller tins (18cm/7”). Place all the ingredients except the lemon curd in a food processor or stand mixer until well combined and smooth.Gently stir in the lemon curd.
Spoon the mixture into 1 or 2 cake tins. Bake for 20-25 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the tin(s) for 5 minutes, then remove from the tin(s) and leave to cool on a wire rack.
Cream Cheese Frosting
These quantities are for the frosting for the top of the cake. Double if you want to fill the centre of 2 cakes.
100g softened butter
200g icing sugar
50g cream cheese
1 tbls lemon curd*(bought is fine)
Cream the butter and icing sugar until soft and well combined. Beat in the cream cheese and lemon curd, being careful not to overbeat, but make sure there are no lumps.
For 1 cake, ice the top of the cake with the frosting using a palette knife. Be liberal! Drizzle the top with extra lemon curd. For 2 cakes, fill the centre of the cakes with frosting. Alternatively, you could fill with whipped cream.
Juice of 2 lemons
4 tbls sugar
2 tbls butter
2 egg yolks, beaten lightly
Place all the ingredients in a double boiler or bain marie. Cook over a medium heat, stirring with a wooden spoon, until the mixture thickens. Remove from heat and place in sterilized jars. Refrigerate before using.