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Lemon Cake with Lemon Curd

This lemon cake will delight your family, very light and fluffy.

Ingredients

  • 4 eggs
  • 180g sugar
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  • zest and juice of 2 lemons
  • 100 g butter
  • 3 tablespoons natural Greek yoghurt
  • 250 g flour
  • 1 tablespoon baking powder, (well filled)
  • 150 g lemon curd
  • 200 ml cream
  • 2 tablespoons sugar
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Preparation Method

  1. Start by lining a round tin without a hole and preheat the oven to 180ºC.
  2. Beat the egg whites until stiff and set aside.
  3. In the mixer put the sugar, add the lemon zest, and beat at the lowest speed to release the lemon aroma.
  4. Add the egg yolks and beat again until you obtain a creamy mixture.
  5. Add the softened butter and beat again.
  6. Add the Greek yogurt and lemon juice and beat just until incorporated.
  7. Add the flour and yeast and stir with a wooden spoon until there are no lumps.
  8. Finally, add the egg whites and stir gently.
  9. Bake in the oven for about 30 minutes or until a toothpick inserted in the center of the cake comes out dry.
  10. Remove from the oven and let it cool inside the cake tin.
  11. In the mixer put the cream and sugar and beat until it forms whipped cream.
  12. Now assemble the cake. Cut the cake in half, and fill it first with the lemon curd and then with the whipped cream.
  13. Place the other layer of cake on top and sprinkle with icing sugar.
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