Wednesday, 16 October 2013

Zesty Lemon Curd Cake


I'm one of those people who watches the Great British Bake Off in total awe. The amazing things those people come up with, where on earth do they get their ideas I'd like to know?! It's one full hour of bakespiration.

The creations and flavours on the show can get pretty elaborate, but the recipe I want to share with you today goes back to basics, but with a fresh little twist. Everyone loves a nice lemon drizzle, so I've adapted the good old drizzle cake recipe by adding in a smidge of lemon curd for extra zestyness. 

This recipe is easy peasy (lemon squeezy!) to make. It tastes miles better than any dry shop bought lemon sponge, and it costs next to nothing make!

Ingredients (Serves 8)

225g/8oz Stork
225g/8oz Caster Sugar
2 Large Eggs
170g/6oz Self-Raising Flour
Zest of 1 Lemon, finely grated
2 Tablespoons of Lemon Curd

Method (Takes about 70 mins)

1. Heat oven to 180C/fan 160C/gas 4. Beat the butter and sugar together until pale and creamy. (Use a pan if you lack a mixing bowl!)

2. Add the eggs one at a time, slowly mixing through. Sieve in the flour and combine. 

3. Add the lemon zest and your lemon curd and give a good stir until thoroughly combined.

4. Line a loaf tin (8 x 21cm) with grease proof paper. Spoon half the mixture in and blob a little extra lemon curd on. This will really let you know your eating a lemon cake and ensure some lovely gooey moisture. 

5. Top with the remaining mixture and even out the top.

6. Bake for 55 mins. Until it's a deep golden brown colour. This seems like a while, but the cake is quite wet so you want to take it steady to ensure it's cooked through.


And that's it! The lemon curd sinks down in to the centre giving you a lovely gooey centre. Heavenly! Eat whilst still warm or store in an airtight container for up to 5 days, if it lasts that long! 

Or like me, enjoy with extra lemon curd and the Great British Bake Off.


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