Recipe For Lemon Curd Sponge Cake

While the cakes are cooking you can make the lemon curd.

Recipe for lemon curd sponge cake. Whisk caster sugar eggs lemon rind and a pinch of salt in an electric mixer until pale and tripled in volume 6 8 minutes. Put into a greased or lined 900g 2 lb loaf tin or makes approximately 16 18 cupcakes. Sieve in flour cornflour and baking powder in 2 batches fold to combine then fold in butter.

In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3 4 minutes this helps infuse the sugar with a stronger depth of lemon flavor. Preheat oven to 350f 180c and grease a 9x5 loaf pan. Add enough milk so the mix just drops off a spoon.

Next add the butter cut into small pieces and place the bowl over a pan of barely simmering water making sure the bowl does not touch the water. Preheat oven to 180c. Divide the mixture between the tins and bake for 20 25 minutes swapping the tins around halfway through so that they brown evenly.

Beat the butter sugar flour baking powder eggs and lemon zest together with beaters until you have a smooth batter. Place in centre of oven and bake for 1hour 1hr 30mins or 40 45 minutes for cupcakes. In another bowl cream butter caster sugar add eggs and continue to blend.

Place on a low heat and stir until the sugar dissolves. Place flour into a small mixing bowl and stir in baking powder. Allow it to boil rapidly for 1 minute then remove the pan from the heat and add the lemon juice.

Preheat the oven to 170 c gas 3. Put flour caster sugar margarine eggs and lemon curd into a mixing bowl or food processor and mix well together. Grease and line two 16 cm 6 inch cake tins greasing the lining as well as the tins.