Lemon Cake with Lemon Curd

by

Chloe Harris

Posted November 4, 2021 (Last updated October 28, 2021)

Serves

6

Total Time

2hrs 10mins

Calories

618

A perfect cake to enjoy with a cup of tea. The tangy lemon curd that sandwiches this little cake is complemented by the lemon cream cheese topping. All made in the Instant Pot Pro Plus.

recipe-image
    Ingredients

  • Lemon icon
    Lemon2zest of
  • Butter icon
    Butter220 gcubed
  • All purpose flour icon
    All purpose flour150 gsifted
  • Egg icon
    Egg4
  • Egg yolk icon
    Egg yolk1
  • Lemon juice icon
    Lemon juice100 ml
  • Icing sugar icon
    Icing sugar120 g
  • Salt icon
    Salt2 pinches
  • Demerara sugar icon
    Demerara sugar140 g
  • Lemon juice icon
    Lemon juice2 tablespoons
  • Water icon
    Water480 ml
  • Baking powder icon
    Baking powder2 teaspoons
  • Cream cheese icon
    Cream cheese4 tablespoons
  • Icing sugar icon
    Icing sugar1 tablespoon
    Method

  • 1. Add the eggs and egg yolk to a heat-safe bowl
  • 2. Whisk with a hand whisk to combine and whisk in the zest, lemon juice, icing sugar and pinch of salt
  • 3. Cover the bowl with some aluminum foil tightly
  • 4. Place the steaming rack into the inner pot and add 1 cup of water to the pot
  • 5. Gently lower the foiled bowl into the inner pot
  • 6. Secure the lid onto the Instant Pot Pro Plus
  • 7. Pressure cook on Max for 3 mins and then allow for Natural Release for 10 mins, then Quick Release the remaining steam
  • 8. Carefully remove the bowl from the inner pot and remove the foil
  • 9. Slowly, in batches, whisk in the butter until all the butter has been added
  • 10. Let the curd cool
  • 11. In a mixing bowl, add the sugar and butter
  • 12. Beat the butter and sugar together until smooth and creamy
  • 13. Whisk in the eggs, lemon juice, zest and salt
  • 14. Combine the flour and baking powder and fold it into the mixing bowl
  • 15. Line and grease a 6inch springform cake tin or round pan
  • 16. Add the cake batter to the tin and spread the batter out evenly
  • 17. Cover the tin well with foil
  • 18. Place the steaming rack into the inner pot and add 1 cup of water
  • 19. Lower the cake tin onto the steaming rack
  • 20. Secure the lid onto the Instant Pot Pro Plus
  • 21. Pressure Cook on Max for 20 mins then allow for Natural Release for 10 mins, then Quick Release the remaining pressure
  • 22. Remove the cake tin from the inner pot and remove the foil
  • 23. Let the cake cool in the tin
  • 24. Once cooled run a knife around the edge of the tin to loosen the cake and remove the cake from the tin
  • 25. Then using a bread knife cut the cake in half lengthways
  • 26. Add a generous layer of lemon curd to the bottom half of cake. Reserve at least 2 tablespoons of curd and set aside
  • 27. Place the other side of cake on top of the lemon curd
  • 28. In a small mixing bowl whisk together 2 tablespoons of lemon curd, cream cheese and icing sugar, whisk until all combined
  • 29. Spread a layer of the lemon cream cheese onto the top of the cake
  • 30. Serve or store in an airtight container on the counter for up to 3 days or freeze for later use

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