LEMON CURD CAKE

PREP + COOK TIME 2 HOURS (+ STANDING & COOLING) SERVES 8

The lemon curd in this cake gives it a deliciously buttery lemon flavour. Coupled with a simple lemon glaze drizzle, it’s perfect for citrus lovers.

1 tablespoon flour, to dust

185g butter, softened

¾ cup (165g) caster sugar

3 eggs

½ cup (160g) good−quality lemon curd

2 teaspoons finely grated lemon rind

¾ cup (180ml) milk

1½ cups (225g) self−raising flour

LEMON GLAZE

2 cups (320g) pure icing sugar ¼ cup (60ml) lemon juice

1 Preheat oven to 150°C/130°C fan. Grease an 18cm−wide, 10cm−deep round fluted cake pan well with butter; dust with a little flour, shake out excess.

2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add curd and rind and beat until combined. Fold in milk and sifted flour alternately until mixture is smooth. Spread mixture into pan; smooth the surface.

3 Bake cake for 1 hour 20 minutes, covering loosely with foil if it starts to over−brown, or until a skewer inserted into the centre comes out clean. Leave cake in pan for 20 minutes before turning onto a wire rack to cool.

4 Make lemon glaze.

5 Spoon glaze over cake just before serving.

LEMON GLAZE

Sift icing sugar into a medium bowl; stir in juice to form a smooth, thin glaze.