I know I’ve said it before, and I’m gonna say it again…I LOVE LEMON! After Tommy was born, I had lots of lovely women from church make dinner for us. After our week of meals were over, my brilliant Visiting Teacher, Edna then surprised us with another FULL WEEK of home-cooked meals! She is such a champion, it was so nice to be spoiled. Edna didn’t know of my lemon infatuation and on the last night she cooked for us she turned up with this sensational cake. I couldn’t get enough of it (and even managed to eat 3/4 of it in 2 days – seriously. It was BAD!) It has definitely made it to the top of my favourite lemon treats.
(A few things to note before making…the cake mixture will be really thick, almost like a wet cookie dough. I used my fingers to spread it over the base of the tin…the lemon curd will be quite runny, thats okay – it will seep into the cake mixture when cooking…you will probably want to double it – and cook in 2 separate tins – because it is so delicious you will be wanting more!!)
Cake:
1 cup SR flour
60g butter
1/2 cup sugar
1 egg
Lemon Curd:
1/4 cup lemon juice
60g butter
1/2 cup sugar
1 egg
Cake:
Place all ingredients into a large bowl and beat well with electric mixer or food processor.
Lemon Curd:
Place all ingredients into a saucepan and whisk over medium-high heat until mixture boils and thickens slightly.
Grease and line a round cake pan.
Spread half of the cake mixture over the bottom of the pan.
Pour lemon curd over cake mixture.
Sprinkle dollops of remaining cake mixture over top of lemon curd.
Bake in 180 degree Celsius oven for 1/2 an hour or until cake mixture is cooked through.
