Spread the frosting over the top and sides of the cake. To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Sandwich the 2 cakes together with the lemon-curd filling. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely. Remove cakes from the oven and immediately pour over the syrup, half over each cake.
LEMON CURD PLUS
Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice. Ingredients 1 cup sugar 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice 8 large egg yolks (egg whites reserved for another use) 1/4. Increase the heat and bring the mixture to the boil. Place on a low heat and stir until the sugar dissolves. To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven. To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.ĭivide the mix between the 2 tins and level the surface.
Whisk furiously between intervals, especially around the edges of the bowl.
LEMON CURD FULL
Microwave the curd mixture, on full power, in 1-minute intervals for 5 minutes.Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar has dissolved. Pour mixture into the same glass bowl you melted the butter in. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt.
Set your microwave on 50 percent power and melt the butter, about 1 to 1 1/2 minutes. Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup.