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Ingredients
- 125g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- 1 tbsp finely grated lemon rind
- 2 eggs
- 300g (2 cups) self-raising flour
- 75g (1/2 cup) plain flour
- 185ml (3/4 cup) milk
- 330g (1 1/4 cups) lemon curd
- Vanilla custard
- 50g (1/3 cup) custard powder
- 435ml (1 3/4 cups) milk
- 2 tbsp caster sugar
- 1 tbsp finely grated lemon rind
- 70g (1/4 cup) lemon curd
- Sour cream topping
- 150g cream cheese, at room temperature
- 180g (2/3 cup) sour cream
- 60g (1/3 cup) icing sugar, sifted
Description
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Step 1
To make the vanilla custard, stir the custard powder and 125ml (1/2 cup) milk in a medium saucepan until smooth. Stir in sugar and remaining milk and cook, stirring, over medium heat for 5 minutes or until thick. Stir in rind and curd. Set aside to cool slightly.
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Step 2
Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform pan. Line base and side with baking paper.
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Step 3
Use electric beaters to beat the butter, sugar, vanilla and rind until pale. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, plain flour and milk until combined. Spoon half the cake mixture into the prepared pan. Smooth surface.