Lemon Curd Cake: A Zesty Delight for Every Occasion

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 50 minutes

Ingredients

For the Cake:

• 3 large eggs

• A pinch of salt

• 100 g granulated sugar

• 100 ml milk

• 100 ml sunflower oil

• 8 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Juice of 1 lemon

• Zest of 1 lemon

For the Lemon Curd:

• 80 g granulated sugar

• 2 tablespoons corn flour

• 1 large egg

• 200 ml milk

• 30 g unsalted butter

Step-by-Step Cooking Directions

1. Prepare the Cake Batter:

   • In a mixing bowl, beat the eggs with a pinch of salt until light and fluffy.

   • Add 100 g of sugar and continue beating until the mixture is pale and thick.

   • Stir in the milk, sunflower oil, vanilla extract, lemon juice, and lemon zest.

   • Sift in the flour and baking powder, folding gently to combine.

2. Bake the Cake:

   • Preheat your oven to 180°C (356°F).

   • Grease and line a 24 cm round cake pan.

   • Pour the batter into the prepared pan and smooth the top.

   • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

   • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Lemon Curd:

   • In a saucepan, whisk together the sugar and corn flour.

   • Add the egg and mix until smooth.

   • Gradually whisk in the milk until well combined.

   • Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.

   • Remove from heat and stir in the butter until melted and smooth.

   • Let the lemon curd cool to room temperature.

4. Assemble the Cake:

   • Once the cake is completely cool, spread the lemon curd evenly over the top.

   • Optionally, dust with powdered sugar or garnish with lemon slices for decoration.

Nutritional Information (Per Serving)

• Calories: Approximately 250 kcal

• Carbohydrates: 30 g

• Protein: 5 g

• Fat: 12 g

• Saturated Fat: 3 g

• Cholesterol: 60 mg

• Sodium: 80 mg

• Fiber: 1 g

• Sugar: 20 g

Origins and Popularity of the Recipe

Lemon Curd Cake has its roots in traditional British baking, where lemon curd has been a staple since the 19th century. The combination of lemon curd with sponge cake creates a harmonious balance of tartness and sweetness, making it a popular choice for afternoon teas and special occasions. Over time, this delightful dessert has gained popularity worldwide, with various adaptations to suit regional tastes.

Reasons Why You’ll Love This Recipe

• Refreshing Flavor: The tangy lemon curd complements the sweet, moist cake perfectly.

• Simple Ingredients: Made with common pantry staples, this recipe is easy to prepare.

• Versatile Dessert: Suitable for various occasions, from casual gatherings to formal events.

• Make-Ahead Friendly: Both the cake and lemon curd can be prepared in advance.

Health Benefits

• Vitamin C: Lemons are rich in vitamin C, which supports the immune system.

• Antioxidants: Lemon zest contains antioxidants that help protect the body from free radicals.

• Mood Enhancer: The scent of lemon has been shown to have mood-boosting properties.

Serving Suggestions

• Serve chilled or at room temperature.

• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.

• Garnish with fresh berries or mint leaves for added color and flavor.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until ingredients are combined.

• Overbaking: Keep an eye on the cake towards the end of baking to prevent dryness.

• Hot Lemon Curd: Ensure the lemon curd is cooled before spreading it on the cake to avoid melting the cake’s surface.

Pairing Recommendations

• Beverages: Enjoy with a cup of Earl Grey tea or a glass of sparkling water with lemon.

• Desserts: Pair with light desserts like fruit salads or sorbets for a refreshing end to a meal.

Cooking Tips

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing.

• Fresh Lemons: Use fresh lemon juice and zest for the best flavor.

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

Similar Recipes to Try

• Lemon Drizzle Cake: A moist sponge cake soaked with a lemon-sugar syrup.

• Lemon Meringue Pie: A classic dessert with lemon curd filling topped with fluffy meringue.

• Lemon Bars: Shortbread crust topped with tangy lemon curd and dusted with powdered sugar.

Variations to Try

• Berry Addition: Fold fresh blueberries or raspberries into the batter for a fruity twist.

• Gluten-Free: Use a gluten-free flour blend to accommodate dietary restrictions.

• Mini Cakes: Bake in muffin tins for individual servings.

Ingredient Spotlight: Lemons

Lemons are a versatile fruit known for their bright flavor and high vitamin C content. Both the juice and zest are used in cooking and baking to enhance flavor profiles. In this recipe, lemons provide the characteristic tang that defines the lemon curd and adds freshness to the cake.

Conclusion

This Lemon Curd Cake is a delightful combination of sweet and tangy flavors, making it a perfect dessert for any occasion. Its simple preparation and refreshing taste are sure to make it a favorite in your recipe collection. Whether you’re a seasoned baker or a novice, this cake is a must-try that promises to impress.

Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

   • While bottled lemon juice can be used, fresh lemon juice provides a brighter, more natural flavor.

2. How do I store the cake?

   • Store the cake in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze the cake?

   • Yes, the cake can be frozen without the lemon curd topping. Wrap it tightly and freeze for up to 2 months.

4. Is it possible to make the cake gluten-free?

   • Yes, substitute the all-purpose flour with a gluten-free flour blend.

5. Can I make the lemon curd in advance?

   • Absolutely. The lemon curd can be made up to a week in advance and stored in the refrigerator.

6. What can I use instead of sunflower oil?

   • You can use other neutral oils like canola or vegetable oil.

7. Can I add other flavors to the cake?

   • Yes, adding a teaspoon of poppy seeds or a splash of almond extract can provide a unique twist.

8. How do I know when the cake is done baking?

   • Insert a toothpick into the center of the cake