Lemon Cake with Lemon Curd
Serves
6
Total Time
2hrs 10mins
Calories
625
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.
- Lemon2zest of
- Butter220 gcubed
- All purpose flour150 gsifted
- Egg4
- Egg yolk1
- Lemon juice100 ml
- Icing sugar115 g
- Salt2 pinches
- Demerara sugar140 g
- Lemon juice2 tablespoons
- Water480 ml
- Baking powder2 teaspoons
- Cream cheese4 tablespoons
- Icing sugar1 tablespoon
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
