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Lemon curd cake
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2 cups | sifted flour |
2 1/4 cup | granulated sugar, (divided into 3/4 cup and 1 1/2 cup) |
1 tbs | baking powder |
1/2 tsp | salt |
4 tbs | unsalted butter, softened at room temperature |
3 tbs | freshly squeezed lemon juice |
2 tsp | lemon zest |
6 large | egg whites |
1 cup | lemon curd |
Preheat the oven to 160'
Butter and flour a cake pan.
Sift together flour, 3/4 cup sugar, baking powder and salt.
Mix together butter, lemon juice, zest, and lemon curd.
Stir in dry ingredients.
Beat the egg whites until frothy. Increase the speed on the mixer and add 1 1/2 cups sugar.
Whisk until soft peaks form.
Gently fold the whipped egg whites into the batter.
Spread the batter into a cake pan.
Bake for about 50-60 minutes.
Once cooled dust with icing sugar.
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