I came up with this recipe because I had a little bit of lemon curd left in the fridge and wanted to use it all up. Then I tasted some of the cake and was so surprised that it was the moistest, fluffiest and tastiest lemon cake I’d ever made. The cake had an amazing crumb and it was wonderfully golden.
I used a 2lb loaf tin to bake this cake, and used a paper loaf tin liner for ease. Of course you could transfer this cake into round, or square tins, just remember to adjust the baking times accordingly. Loaf tins just mean that nobody complains about getting a bigger or smaller slice.
180g caster sugar
200g self-raising flour
½ tsp baking powder
50g lemon curd
Zest of ½ a lemon
300ml double cream
2 tbsp icing sugar
50g lemon curd
Preheat the oven to 170°C. Line a 2lb loaf tin with a paper loaf tin liner.
In a large bowl, beat together the Stork and caster sugar until it is combined with an electric whisk. Sieve in 1 tablespoon of the flour. Then add the eggs one by one until the mixture is well combined. This prevents curdling and makes for a lighter cake.
Sieve in the remaining flour and the baking powder and fold until it is incorporated and the cake is smooth. It should feel slightly thicker than a conventional sponge mix. Add the milk, the lemon curd and the lemon zest and using the electric whisk, mix until everything is smooth and well mixed.
Transfer into the lined loaf tin. Smooth out the top of the cake mix, creating a slight dip in the centre, which will rise to make a level top.
Bake in the centre of the oven, placing the tin horizontally in the oven, for about 35-45 minutes, testing the cake’s doneness by inserting a skewer into the centre and it should come out clean.
Allow the sponge to cool in the tin completely so it holds its shape.
Once cooled, split the cake in half lengthways. Instead of having the cake flat on the surface and trying to level it off, hold the sponge up vertically and cut straight down the middle, ensuring that the sponge does not move. This should give more even layers.
Whip up the double cream with the icing sugar until it holds thick, but soft peaks. Fold through the lemon curd.
Spoon about half of the cream into the centre. Smooth it out, leaving a slight border around the outside so that the cream doesn’t spill out the side and making the filling more weighted towards the centre of the cake before using a palette knife to encourage the cream outwards. Top with the other sponge.
Top the sponge with the rest of the cream and ensuring that the cream is weighted towards the centre to give height. Then using the palette knife, touch the cream and lift the knife upwards to create peaks and repeat for the rest of the cream.
Allow the cake to chill in the fridge for about an hour before serving.