Lemon Curd Cake

This can be made into cupcakes or a cake. Its light, fresh and lovely for spring. Here is how to make it!

Lemon Curd Cake

• 350g Gluten Free plain flour , sifted with 140g golden caster sugar and 1 tbsp baking powder
• 1 tsp of Xanthum Gum
  
• 2 lemons zested and juiced
• 2 eggs , beaten with 150ml soured cream and 150g lemon curd
• 100g butter , melted
• 300ml double cream , whipped, with 4 tbsp lemon curd stirred in

1. Heat the oven to 200C/fan 180C/gas 6. Mix the flour mix, lemon zest and juice, egg mix and melted butter together with Xanthum Gum.
2. Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Cool. Top with the lemon cream.