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If you like lemon desserts, then this is the cake for you. A simple, heavenly smelling cake that packs a lemony punch. As the lemon curd is not mixed into the batter completely, it tantalizes the taste buds with every mouthful. This cake is ideal for an afternoon snack but can also be served as a delicious dessert with a scoop of ice cream or a few dollops of whipped cream and seasonal fresh fruit. It's also great for making trifles.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a cake tin of approx. 28 cm, lined with baking paper
How it's done
Whisk the lemon zest and juice (approx. 50 ml), sugar, potato starch and eggs in a pan. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, add the butter and continue whisking for approx. 2 mins. Pour the curd through a sieve into a bowl, leave to cool.
Place the butter in a bowl. Mix in the sugar, lemon zest and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the yoghurt and lemon juice (approx. 25 ml). Combine the flour, baking powder and baking soda, mix into the batter. Transfer half of the batter to the prepared tin. Spread 75 g of lemon curd on top, fill the tin with the remainder of the batter.
Approx. 50 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove from the tin, spread the remainder of the curd on top, leave to cool completely on a rack.
|Tip:||Rub the lemon zest and sugar between your fingers. This will make the lemon flavour even more intense.|
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