Lemon Curd Layer Cake With Sour Cream Icing

• FOR THE CAKE:
• 6-1/4 ounces, weight Butter, At Room Temperature
• 6-1/4 ounces, weight Castor (superfine) Sugar
• 1 whole Large Lemon, Just The Rind, Finely Grated
• 3 whole Large Eggs
• 6-1/4 ounces, weight Self-Rising Flour
• 1 teaspoon Baking Powder
• 1 Tablespoon Lemon Juice
• _____
• FOR THE LEMON CURD:
• 2-2/3 ounces, weight Castor Sugar
• 1 whole Large Lemon, The Rind, Finely Grated
• 2 whole Large Eggs
• 1 whole Large Lemon, Juiced
• 1-7/8 ounces, weight Unsalted Butter, Cut Into Small Cubes
• _____
• FOR THE ICING:
• 2/3 cups Sour Cream
• 1/2 cups Pure Icing Sugar
• 1 teaspoon Lemon Juice
• 1 whole Large Lemon, The Rind, Finely Grated

1. Preheat the oven to 170C (160C Fan Forced), 350F or Gas Mark 4. And grease two 18cm (7-inch) round cake tins. Line with baking paper and grease again.
2. For the cake: Place the butter and sugar into a bowl and beat using a hand beater of a mixer, add the lemon rind and eggs and beat until combined. Add the flour, baking powder and lemon juice and beat until smooth. Divide evenly between the two tins and place in the oven for around 30-35 minutes. They should be done when they spring back when pressed lightly in the centre.
3. Note: For gluten-free I simply substitute the regular flour for gluten free flour. I do not add Xanthan gum or any gluten replacement powders.
4. For the curd: While the cake is cooking place the sugar and rind for the curd into a glass mixing bowl. Then, beat together the eggs and lemon juice and pour over the sugar. Place the cut butter on top and set over a pot of just simmering water, making sure that the base of the bowl is not touching the water. Stir frequently, for around 20 minutes, until the butter has melted and the mixture has thickened. Set aside to cool.
5. Once the cakes are done turn them out onto a wire wrack to cool.
6. To make the icing simply place all ingredients into a mixer and beat until combined. The icing is slightly runny. So if you want it runnier add more lemon juice, less runny add some more icing sugar, be careful though, too much sugar makes the icing rather unappetising.
7. Once the cakes are cool slice them in half (horizontally) very carefully and spread the curd mixture between all the layers. (If making gluten-free I often find that they do not rise enough to layer like this, so simply place all the curd into the centre and sandwich the two cakes together). Top with the icing. Serve.
8. Bellow are approximate US Cup (Volume) measure for the weighted ingredients in this recipe. If at all possible I would stick to the weight measures as they are far more accurate. Also, I have already adjusted the Tablespoon measures, as an AUS Tbs is 20ml while an American (and UK) is only 15ml.
9. Cake:
10. 1 1/4 Cups Self-rising flour
11. 3/4 Cup Castor Sugar
12. 3/4 Cup Butter
13. Curd:
14. 1/4 Cup Butter, Unsalted
15. 1/3 Cup Castor Sugar

cake, weight butter, sugar, lemon, eggs, flour, baking powder, lemon juice, lemon curd, sugar, lemon, eggs, lemon, butter, sour cream, icing sugar, lemon juice, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-curd-layer-cake-with-sour-cream-icing/ (may not work)