Ingredients
Cake
- 1 1/2 cups Flour
- 3 tsp Baking powder
- 1/2 cup Custard powder
- 1 cup Sugar
- 1/4 Barker's NZ Lemon Curd
- 1 cup Milk
- 3 Eggs
- 150 grams Butter, softened
Icing
- 2 Tbsp Barker's NZ Lemon Curd
- 1/4 cup Greek yoghurt
- 1/4 cup Whipped cream
Method
Cake
- Preheat oven to 180°C and prepare a large loaf tin lined with baking paper
- Sift flour, baking powder, and custard into a bowl
- Add sugar, Barker's NZ Squeezed Lemon Curd, milk eggs, and butter
- Beat together with a whisk or electric beater until smooth
- Pour into the prepared loaf tin
- Bake for 50-60 minutes (or until cake springs back when gently pressed)
- Blend icing ingredients and spread over top prior to serving
Icing alternatives
- Dust with icing sugar
- Mix 125g cream cheese/2-3Tbsp Barker's Lemon Curd together and spread over the top. Hi Chris, Thank you for your email, pointing out this gap in the recipe. I'm updating it now to suggest that 125 g cream cheese with 2–3 Tbsp lemon curd is the best starting point for the icing. Beat the cream cheese first until smooth, then fold in the lemon curd gradually to prevent it becoming overly loose.
