3-ingredient lemon cake

This lemon cake is a cheesecake look-alike, with no cheese! There’s no baking, and it uses just three ingredients – so it falls into both the super-quick (in terms of preparation – it needs four hours minimum in the freezer); and the super-easy categories.

You could ring the changes by using a different type of curd – there are all kinds, follow this link to find out more. This goes well with raspberries if you are happy to stretch to a fourth ingredient.

 

Recipe for 3-ingredient lemon cake

Serves about 10

Ingredients

• 400 ml/1⅔ cups whipping cream
• 250-300g/9 oz packet of ginger nut biscuits (Waitrose’s is 300g; McVities’ is 250g, the larger quantity is better – if you buy the smaller packet reduce the amount of cream a little)
• 3 tbps lemon curd

Method

1. Generously (leaving lots extra over the top of the tin for you to grasp to help get it out) line a loose-bottom cake tin with cling film.
2. In a large mixing bowl whip the cream using an electric whisk. When the cream is beginning to hold its shape add two tablespoons of curd. Mix in.
3. Take out four ginger biscuits, and divide the remainder into three.
4. Lay a layer of whole ginger nut biscuits over the base of the cake tin, using one of your thirds. Pour over a third of the cream. Repeat two more times.
5. Melt the remaining tablespoon of curd in a microwave – put it in a microwave proof dish and blitz about ten seconds – in an ideal world it will go transparent, or at least, less opaque. Pour artistically over the top of the cake.
6. Put the remaining biscuits into a plastic bag and bash with a rolling pin. Scatter artistically over.
7. Put the cake into the freezer for at least four hours.
8. To serve, take out of the freezer some half an hour before you plan to eat it, and unmould it.

 

three ingredient lemon cake recipe

 

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Boozy blondies – toffee-textured; whisky-laced – to raise the spirits

In my day job, and in normal life, regular readers will know that I travel up to Lincoln about every six weeks, taking with me…
Read More

Sweetness and light – chocolate, peanut butter and caramel – it’s Snickers cheesecake!

I attend a weekly board lunch (sadly not in the food or hospitality industries) and I’m the one who usually ends up organising the menus.
Read More

Cakey Brazil nut cookies

There’s one particular office I go to where I always like to arrive burdened with biscuits. I take them in an old fashioned biscuit tin…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts