Lemon cake with lemon curd and double cream Archive
A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Ingredients
- 350g/12oz butter, softened, plus extra for greasing
- 350g/12oz caster sugar
- 4 lemons, zest only, plus juice of 2 lemons
- 3 large pieces candied lemon peel , finely chopped
- 6 free-range eggs
- 3 tsp baking powder
- 300g/10½oz self-raising flour
- 50g/2oz cornflour
- 60g/2¼oz butter
- 225g/8oz caster sugar
- 3 lemons, juice and zest
- 2 free-range eggs
- 300ml/12fl oz double cream
- 200g/7oz icing sugar, sifted, plus extra for dusting
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