Lemon Cake with Lemon Curd
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 2hrs 10mins
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- Serves
- 6
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- Calories
- 618
A perfect cake to enjoy with a cup of tea. The tangy lemon curd that sandwiches this little cake is complemented by the lemon cream cheese topping. All made in the Instant Pot Pro Plus.
recipe updated Oct 28, 2021
Ingredients
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- Lemon
- 2
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- Butter
- 220 g
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- All purpose flour
- 150 g
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- Egg
- 4
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- Egg yolk
- 1
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- Lemon juice
- 100 ml
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- Icing sugar
- 115 g
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- Salt
- 2 pinches
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- Demerara sugar
- 140 g
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- Lemon juice
- 2 tablespoons
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- Water
- 480 ml
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- Baking powder
- 2 teaspoons
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- Cream cheese
- 4 tablespoons
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- Icing sugar
- 1 tablespoon
Tools
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Instant Pot Pro Plus
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Rack
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Large mixing bowl
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Small bowl
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Medium glass bowl
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Inner pot - pro plus
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Round pan - 6"
Step preview
- Add the eggs and egg yolk to a heat-safe bowl
- Whisk with a hand whisk to combine and whisk in the zest, lemon juice, icing sugar and pinch of salt
- Cover the bowl with some aluminum foil tightly
- Place the steaming rack into the inner pot and add 1 cup of water to the pot
- Gently lower the foiled bowl into the inner pot
- Secure the lid onto the Instant Pot Pro Plus
- Pressure cook on Max for 3 mins and then allow for Natural Release for 10 mins, then Quick Release the remaining steam
- Carefully remove the bowl from the inner pot and remove the foil
- Slowly, in batches, whisk in the butter until all the butter has been added
- Let the curd cool
- In a mixing bowl, add the sugar and butter
- Beat the butter and sugar together until smooth and creamy
- Whisk in the eggs, lemon juice, zest and salt
- Combine the flour and baking powder and fold it into the mixing bowl
- Line and grease a 6inch springform cake tin or round pan
- Add the cake batter to the tin and spread the batter out evenly
- Cover the tin well with foil
- Place the steaming rack into the inner pot and add 1 cup of water
- Lower the cake tin onto the steaming rack
- Secure the lid onto the Instant Pot Pro Plus
- Pressure Cook on Max for 20 mins then allow for Natural Release for 10 mins, then Quick Release the remaining pressure
- Remove the cake tin from the inner pot and remove the foil
- Let the cake cool in the tin
- Once cooled run a knife around the edge of the tin to loosen the cake and remove the cake from the tin
- Then using a bread knife cut the cake in half lengthways
- Add a generous layer of lemon curd to the bottom half of cake. Reserve at least 2 tablespoons of curd and set aside
- Place the other side of cake on top of the lemon curd
- In a small mixing bowl whisk together 2 tablespoons of lemon curd, cream cheese and icing sugar, whisk until all combined
- Spread a layer of the lemon cream cheese onto the top of the cake
- Serve or store in an airtight container on the counter for up to 3 days or freeze for later use