Luscious Belgian Lemon Cake
Using pantry-staple ingredients and simple cooking methods, this zingy lemon cake looks very impressive but would be a great school holiday baking project for the kids.
Ingredients
- 0.5 cup lemon juice (from about 2 lemons)
- 1 cup caster sugar
- 2 eggs, lightly beaten
- 120 g butter, chopped
- 2 cups SR Flour
- 1 cup caster sugar
- 120 g butter, chopped
- 2 eggs, lightly beaten
Method
- Preheat oven to 180°C.
- Butter a 24cm spring form tin, dust with flour and line base.
- For the lemon curd, combine lemon juice, 1 cup of caster sugar, 2 beaten eggs and 120g butter in a pot and stir over low-medium heat until it starts to bubble slowly and thicken to the consistency of thin custard. Set aside to cool slightly (it won’t get really thick).
- For the cake, place SR flour and 1 cup caster sugar into a bowl and stir to combine. Add 120g butter and rub in with fingertips until the mixture resembles breadcrumbs. Make a well in the centre and stir in 2 beaten eggs to make a soft dough.
- Press two thirds of the dough into the base of the cake tin. Pour lemon curd over dough. Take walnut-sized or smaller lumps of the remaining dough and scatter over the lemon curd, making sure that some curd remains visible.
- Bake for 40 minutes, or until golden brown on top.
- Serve hot or cold, alone or with cream.
Wine pairing
No wine pairings assigned.
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