Lemon Curd Cake

lovers of lemon curd will love the zesty marvel inside this wet cake

The ingredient of Lemon Curd Cake

  • 100g cream cheese at room temperature
  • 3 four cup lemon curd
  • 125g butter at room temperature
  • 2 3 cup brown sugar
  • 2 eggs
  • 1 1 three cups self elevating flour
  • half of cup hazelnut meal
  • half of cup milk

The Instruction of lemon curd cake

  • ufeffpreheat oven to 180c or 160c fan compelled grease and line an 11 5cm x 22cm loaf pan
  • whisk cream cheese in a big bowl until easy add lemon curd and whisk until mixed
  • using an electric mixer equipped with the paddle attachment beat butter and sugar till mild and fluffy add eggs 1 at a time and beat until mixed add flour hazelnut meal and milk and stir to combine
  • spoon 2 3 of batter into prepared pan top with all but 1 four cup of lemon curd aggregate cover with last batter dollop reserved lemon curd combination and swirl with a bread knife
  • bake for 1 hour or till cooked when tested with a skewer cool cake in pan for 5 mins cool cake on cord rack

Nutritions of Lemon Curd Cake

fatContent: 335 795 calories
saturatedFatContent: 24 4 grams fat
carbohydrateContent: 12 8 grams saturated fat
sugarContent: 28 6 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent: n a
cholesterolContent: 5 9 grams protein
sodiumContent: 132 milligrams cholesterol

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