Ingredients
Serves 6
- 120g butter, softened
- 120g caster sugar
- 2 eggs
- 120g plain flour
- 1 tsp baking powder
- 1 lemon, zest
- Lemon curd buttercream
- 120g butter
- 250g icing sugar
- 2 tbsp lemon curd
- 100g Irish berries – optional
Method
- Preheat the oven to 160˚C. Line and grease a pound cake tin.
- First, prepare the cake. Place the butter and caster sugar into a mixing bowl and beat until light and fluffy.
- Next, add in the eggs and lemon zest and sieve in the baking powder and flour and stir until fully incorporated. Pour the cake batter into the prepared tin.
- Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
- In the meantime, prepare the buttercream icing. In a bowl, combine the butter with the icing sugar.
- Slowly beat until the mixture is smooth, light, and fluffy. Fold the lemon curd into the buttercream.
- Taste for flavours and fill immediately in a piping bag or store.
