Lemon Curd Cake250g butter softened
2 cups sugar
2 cups flour, sifted
2 teaspoons baking powder
1 cup sour cream
4 teaspoons lemon rind
Cream Cheese Icing
100g cream cheese
90g unsalted butter
200g icing sugar
1 Tablespoon grated lemon rind
Line and grease a 25cm spring form tin.
Cream butter and sugar together.
Add eggs one at a time to the creamed butter and sugar.
Fold in flour, baking powder and sour cream.
Add lemon rind.
Pour batter into the tin and smooth the top.
Bake 160 C for 60 minutes or until skewer comes out clean.
Leave in the tin for 10-15 minutes before removing.
Turn out onto a cooling rack.
When completely cool, cut in half and spread with Wild Country Lemon Passion Curd.
Beat the cream cheese, butter and icing sugar until light and fluffy. Fold through the lemon rind. Ice what would have been the underside of the cake.
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