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    Easy lemon curd layer cake

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    Easy lemon curd layer cake

    Light in texture, but heavy on flavour, the multiple layers of lemon curd ensure that this cake is extra-moist and citrussy. It’s perfect as an afternoon treat, or top with candles to make a gorgeous birthday cake. 

    • Preparation time: 20
    • Cooking time: 20-25
    • Total time: 45 minutes

    Serves: 12


    225g self-raising flour

    2 tsp baking powder

    225g Stork With Butter

    225g golden caster sugar

    4 large Waitrose British Blacktail Free Range Eggs

    1 lemon, juice and grated zest

    200g soft cheese, such as essential Waitrose Creamy Soft Cheese 

    2 tbsp icing sugar, plus extra for dusting 

    1 tbsp milk

    100g lemon curd


    1. Grease and line the bases of 2 x 20cm cake tins. Preheat the oven to 180ºC, gas mark 4.

    2. Place the flour, baking powder, Stork, sugar, eggs and lemon juice and zest in a large bowl, and whisk for 2-3 minutes until smooth and creamy.

    3. Divide the mixture equally between the tins, and bake for 20-25 minutes until golden and just firm. Leave to cool in the tins for a few minutes, then turn out and allow to cool completely.

    4. Meanwhile, in a bowl beat together the soft cheese, icing sugar and milk until soft enough to spread. Gently ripple this mixture through the lemon curd.

    5. Using a breadknife, cut the cake in half horizontally to give 4 layers. Use the lemon curd mixture to sandwich the cakes together into a tall stack. Dust lightly with icing sugar to serve.

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