Lemonade Cake
An Original Recipe by Not Quite Nigella
- 250g/0.5 pound butter, softened
- 1.5 cups caster or superfine sugar
- 4 eggs at room temperature
- 3 cups cake flour*
- 4 teaspoons baking powder
- 1/2 cups milk mixed with 1/2 cup lemon juice
- zest from 4 lemons
- 3/4 cup lemon curd divided into 1/2 cup and 1/4 cup
- 600ml/21fl ozs. cream
- 4 tablespoons caster or superfine sugar
- 1 sachet lemon sherbert or Wizz Fizz
*To make 3 cups of cake flour, place 6 tablespoons of cornstarch and fill to 3 cup mark with plain all purpose flour
Step 1 - Line two 20cm/8 inch springform pans with baking paper on the base and sides. Preheat oven to 160C/320F.
Step 2 - Beat the butter and sugar until pale and fluffy. Add the eggs in one at a time and then fold the flour and baking powder in followed by the milk and zest. Spoon into prepared pans and bake for 40 minutes until a skewer inserted in the centre comes out clean. Cool completely.
Step 3 - Whip the cream with the extra sugar until it reaches peaks that can hold.
Step 4 - Trim the tops of the cakes and then using dental floss or a knife, slice through each cake horizontally so that you have four layers.
Step 5 - Spread the bottom layer with the whipped cream, then fill the middle with the 1/2 cup of lemon curd and then the cream for the top layer. Mix the remaining 1/4 cup lemon curd with the rest of the whipped cream and swirl. Dollop on top of the cake and form peaks with a spatula. Sprinkle with the lemon sherbert just before serving.