Lemon Curd Cake


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

(Serves 10)

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

  1. Preheat oven 180C. Line a 1kg loaf tin with baking parchment.
  2. In a large bowl, beat together the butter and sugar. Using an electric beater will help as this can take a long time.
  3. 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.
  4. 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.





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