Mouthwatering lemon curd custard cake

This isn’t just your average lemon-flavoured cake. In fact, this mouthwatering dessert is actually something else entirely thanks to the addition of the lemon curd custard that fills the inside of the cake mixture.

Not only does the custard add a whole new level of flavour to the mix, but it also gives it that different texture that’ll make it stand out from the crowd and have everyone who tries it asking you for the recipe! So sit back and sink your teeth into this uniquely delicious dish!

Ingredients

• 225g butter, at room temperature
• 140g (2/3 cup) caster sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 300g (2 cups) self-raising flour
• 160ml (2/3 cup) milk
• Whipped cream, to serve
  Lemon curd custard
• 310ml (1 1/4 cups) milk
• 55g (1/4 cup) caster sugar
• 2 tablespoons cornflour
• 2 egg yolks
• 1 tablespoon finely grated lemon rind
• 90g (1/3 cup) bought lemon curd

Method

1. For the custard, heat milk in small saucepan over medium heat until simmering. Meanwhile, whisk the sugar, cornflour and egg yolks in a bowl until smooth and combined.
2. Whisk warm milk into sugar mixture. Add lemon rind. Return mixture to pan. Cook, stirring, for 2 minutes or until mixture boils and thickens. Transfer to bowl and set aside, stirring occasionally, until cooled completely. Stir lemon curd into cooled custard until well combined.
3. Preheat oven to 180C/160C fan forced. Grease the base and side of a 20cm round springform pan and line the base and side with baking paper.
4. Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in flour and milk, in alternating batches, until well combined.
5. Spoon half of cake mixture into prepared pan. Use back of a spoon to smooth the surface. Use teaspoonfuls of remaining cake mixture to build a wall around the edge of the pan to form a well for the custard. Spoon cooled custard into the well. Top custard with dollops of remaining cake mixture. Smooth the surface.
6. Bake for 45 minutes or until firm to the touch, covering loosely with foil if the cake browns too quickly. Set aside for 10 minutes to cool slightly before transferring to a plate, top-side up. Serve warm or at room temperature, topped with whipped cream.