Recipe: Victorian Lemon Cake

Y-marie-antoinette

Lemon curd (what you need and what you do)

180 ml lemon juice

400g sugar

80 g butter

3 eggs

5 ml lemon zest

Mix all the ingredients in a heat resistant glass bowl and place over a pot of boiling water.  Don’t let the bowl touch the boiling water.  Stir over medium heat until the sugar is dissolved and the curd becomes thick.  Place aside to cool down and store in fridge.

Y-marie-antoinette2Lemon cake (what you need and what you do)

450 g butter

450 g caster sugar

zest of 2 lemons

7 eggs

450 g cake flour

10 ml baking powder

Heat oven to 180 degrees Celsius.  Prepare 2 oven pans.  Cream butter, caster sugar and lemon zest together.  Add eggs one at a time and beat well after each egg.  Mix flour and baking powder.  Add half of the dry mixture to the egg mixture while whisking.  Fold in the rest of the dry ingredients.  Divide the mixture between the baking pans and bake for 30 minutes.  Cool down.

Lemon Icing (what you need and what you do)

200 g butter at room temperature

400 g icing sugar

50ml fresh lemon juice

Mix until light and fluffy.

y-marieanotoinetteafter1hourSpread the lemon icing over one cake and put the other layer on top.  Cover with the rest of the icing and drizzle the lemon curd over the cake.

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