Monday, March 8, 2010

Lemon Drizzle Cake

I love lemon in cakes, I think it's just the right combination of fresh and sweet. This is my favourite lemon cake recipe as it contains lemon curd, making it really moist and tender.

You can add in poppy seeds to add a bit of variety if you like.


140g self raising flour
112g butter, softened
112g granulated sugar
3 tbsp lemon curd
2 eggs
1 small lemon, juice and zest


2 tbsp icing sugar
1 tbsp lemon juice

Preheat oven to 175C.

In a large mixing bowl, beat the butter and sugar together until light.

Add in the eggs, lemon zest and juice and lemon curd. Beat to incorporate.

Lastly, add in the flour and mix until there are no visable lumps in the batter.

Pour cake mix into a buttered loaf tin (400g/1 lb size).

Bake for 30 mins, or until a skewer inserted in the centre of the cake comes away cleanly.

Allow to cool, then make up the icing and drizzle artistically on top.

No comments:

Post a Comment