I made lemon curd the other day. It had to be done, and it
was delicious. I ended up with quite a lot of curd, and despite lovingly and
liberally slathering it on pancakes most of last week, I still have a lot left.
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| Delicious, delicious lemon curd. |
So, the obvious solution was to incorporate it into cake.
I decided to make a lemon Victoria Sponge. Instead of
jam, I used the curd, and instead of cream, I used lemon buttercream. This was a stonking success. It's the perfect springtime cake, sweet and zesty, and the homemade curd makes a really standout filling.
