Lemon curd cake

I know what you’re thinking: “Soph has gone mad! Making a dessert?! How very unlike her.”

It is true, I don’t do a lot of desserts or sweets. Either on the blog or in real life.

I am just not much of a cake person. I’ll take a cheese plate over a chocolate lava cake any day.

And if I do suddenly and inexplicably crave something sweet, it is usually on the fruity side of the dessert spectrum, as opposed to the chocolate or whipped cream side.

In one such uncharacteristic episode, I bought a lemon curd cake from the grocery store when I was impulse shopping on an empty stomach.

And it was pretty good, with some devon cream and fresh blueberries.

It had a crumbly crusty top and a custardy inside, and the lemon flavour was spectacular.

The next time I wanted it I checked the same area in the store and it was nowhere to be found. Ever again.

I went back a few times and it was never there. Sadly, I accepted my fate that I was never to have that lemon curd cake again.

But then…I realized I was being ridiculous. I am a cook, and a sometimes baker. And I’m good at it!

There’s no reason I couldn’t make a simple lemon curd cake from scratch.

It was pretty easy. The hardest part was making the lemon curd. I followed a recipe I found online that didn’t use butter, I didn’t think it needed that kind of richness.

And about an hour later I had it, my precious lemon curd cake. I suppose you could call it a coffee cake, but I served it as dessert after dinner.

Here’s the recipe!

 

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