Lemon Curd Cake
This lovely, ever so easy, lemon sponge was a tea-time treat my dear Mother used to make when I was a child. Best eaten with a cup of tea however, great with whipped cream, candied lemon and a piece of cracked caramelised sugar.
6
15 minutes
1 ¼ hours
150ºC
Ingredients
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250g self raising flour- sifted
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125g caster sugar
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250g butter- softened
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3 eggs- whole, beaten
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1 x 326g jar of lemon curd
Instructions
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Prepare cake tin:
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01 Line sides and base with non stick baking paper.
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Make cake:
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02 Cream together butter and sugar.
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03 Add the lemon curd and alternatively fold in the sifted flour and beaten eggs.
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04 Tip into the prepared baking tin and bake in a slow oven for 1-1 ¼ hours.
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05 Leave to cool in the tin before turning out.
Notes
A very versatile, easy to make cake. Suitable for freezing however, keeps well in an airtight tin where the flavour improves with time – though sadly this cake never lasts this long in my household! For an extra treat mix 4 tbsp of lemon curd with 1 tbsp boiling water, melt and mix, then use as a tangy lemon sauce for the cake or ice cream. Please note the cake needs a long slow bake, to ensure its moistness and heavy, dense texture. Bake in a 20cm non-stick baking cake tin.
