Lemon Curd & Orange Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the orange juice and grated orange zest.

Pour half of the batter into the prepared cake pan.

Spoon dollops of lemon curd evenly over the batter, then top with the remaining batter.

Use a knife to gently swirl the lemon curd into the batter.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar before serving.