Have you been wondering ‘what is that yummy looking cake in that picture?’
Back in the days before I was given the best zester in the world as a present, a pet hate of mine in the kitchen was to zest lemons using a cheese grater. I used to sigh as I spent what felt like hours trying to zest two or three lemons for one pudding and it really put me off baking lemon cakes. However, before I got my sharp and deadly hand held zester which is so efficient it lets me zest a whole packet of citrus fruits in no time, before that revelation came into my life, I discovered the wonders of lemon curd. That lovely, yellow, gooey, lemon smelling mess not only makes a cake quicker and easier to make, it also creates the most incredible texture. Suddenly, making a lemon cake was not such a hard task. In fact, it became quite easy and enjoyable…
This is a recipe I have altered over time, changing the quantities, used yoghurt instead of milk when I have been lacking (milk is better for this recipe) and changed baking times to create this cake which has gone down well as a tea time treat, a pudding and a birthday cake numerous times, including my dad’s which was at the weekend.
Lemon Curd Cake
1kg loaf tin
-75g salted butter – 125g granulated/caster sugar – 160g self-raising flour – 2 medium sized eggs – 325g lemon curd – 2 1/2 tbsp semi-skimmed/full-fat milk
- Preheat oven 180C. Line a 1kg loaf tin with baking parchment.
- In a large bowl, beat together the butter and sugar. Using an electric beater will help as this can take a long time.
- Add the flour, eggs, lemon curd and milk. Scrape the mixture into the prepared loaf tin and bake in the centre of the oven for 45 minutes or until a skewer inserted into the cake leaves clean. It can often take an hour for the middle to cook through so keep an eye on it – but do not be too hasty to remove it from the oven.
- Once cooked through, remove from the oven and leave it in the tin to cool slightly before transferring to a wire rack. Serve in slices.