Recipe Details

Ingredients

1. 125g butter, at room temperature
2. 100g (1/2 cup) caster sugar
3. 1 tsp vanilla extract
4. 1 tbsp finely grated lemon rind
5. 2 eggs
6. 300g (2 cups) self-raising flour
7. 75g (1/2 cup) plain flour
8. 185ml (3/4 cup) milk
9. 330g (1 1/4 cups) lemon curd
10. Vanilla custard
11. 50g (1/3 cup) custard powder
12. 435ml (1 3/4 cups) milk
13. 2 tbsp caster sugar
14. 1 tbsp finely grated lemon rind
15. 70g (1/4 cup) lemon curd
16. Sour cream topping
17. 150g cream cheese, at room temperature
18. 180g (2/3 cup) sour cream
19. 60g (1/3 cup) icing sugar, sifted

Description

• 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.

• Step 2

  Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform pan. Line base and side with baking paper.

• 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.