Saturday, 27 September 2014

Lemon Curd Cake

If you are going to have some form of lemon cake, make it taste like lemon! This one pulls no punched with a triple hit of lemon.

Lemon Curd Cake

200g caster sugar
200g butter or margarine
3 large eggs
Zest and juice of one lemon
2 large tablespoons curd
200g self raising flour (I used Dove's gluten free flour)
For the drizzle:
3 tbsp caster sugar
Juice of one lemon

Icing sugar to decorate

1 - Preheat the oven to 180C/GM4. Grease a large loaf tin.
2 - In a large bowl, cream the sugar and butter with a whisk, electric whisk or wooden spoon until light and fluffy.
3 - Beat in the eggs one by one followed by the zest and juice of the lemon and the lemon curd.
4 - Sieve in the flour and gently fold until well combined.
5 - Pour into the loaf tin then place on the middle shelf and bake for 35-40 minutes.
6 - Remove from the oven and allow to cool in the tin.
7 - Heat up the lemon juice and sugar in a pan until combined. Whilst the cake is cooling, prick the cake with a knitting needle or something similar and gently drizzle on the lemon and sugar.
8 - Once cooled, remove from the tin and drizzle over icing sugar for decoration.

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