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Lemon paradise cake

 Lemon paradise cake

  • 30m prep
  • 1h 05m cook
  • 10 servings
  • Here's a new cake idea! We baked a layer of vanilla custard and a layer of lemon curd into the middle of a lemon cake to make it perfectly gooey in the middle. And there's a secret to the heavenly frosting too: a clever combination of sour cream and cream cheese.

    Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

    17 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

    7 Method Steps

    • 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.
    • Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform pan. Line base and side with baking paper.
    • Use electric beaters to beat the buttersugar, vanilla and rind until pale. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flourplain flour and milk until combined. Spoon half the cake mixture into the prepared pan. Smooth surface.
    • Dollop the warm custard over the top of the cake mixture and use the back of a spoon to spread into an even layer. Dollop 1 cup lemon curd over the custard layer and use the back of a spoon to spread into an even layer.
    • Dollop the remaining cake mixture over the top. Use the back of a spoon to gently smooth the surface (don’t worry if there are a few small gaps). Bake for 1 hour or until a skewer inserted into the centre of cake comes out clean. Set aside in the pan for 20 minutes before turning out, top-side up, onto a wire rack to cool completely.
    • To make the sour cream topping, use electric beaters to beat the cream cheese, sour cream and sugar in a medium bowl until thick and creamy. Spread topping over cake.
    • Drizzle the cake with the remaining lemon curd, to serve.


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