Lemon Curd Drizzle Cake

It is also very simple to make and bake.  You just measure everything into a food processor and press start.

Once you have done that and everything is nicely combined, you scrape the batter into a medium loaf tin that you have buttered and lined with baking paper.

The original recipe also said to butter the paper, so I do that as well, but I’m not sure why. I don’t think it would stick.

Its a simple book, with simple recipes.  NO photographs if you are a person that likes photographs, but  it is filled with rustic wholesome Granny food, with recipes having been  updated for our day.

I also love reading some of the stories she has to go with the recipes.  I like a cookbook that is not just a source for recipes, but that also reads like a book, don’t you? 

Another thing I love about this cake (aside from its lovely lemon flavour) is that it is a great way to use up the last bit of lemon curd in your jar of lemon curd.  Admittedly that isn’t something which happens in my house a lot . . .

Having anything left in the lemon curd jar.  Yes . . .  I am a lemon curd Glutton and its only me that eats it, so I take full responsibility. 

Can you believe Todd is not fond of lemon?  I know. Not complaining however  . . .  just means more for me. 

I normally have my own homemade lemon curd in the refrigerator.  You can find my recipe for that here.  Its really easy to make.  If you look you will see the same recipe for the cake on that page. I thought it was time for an update to the photos.  These are so much better.

You pour a lemon sugar drizzle onto the warm cake when it comes out of the oven, which soaks into the cake.  I added a lemon icing sugar drizzle today also, along with some little sugar stars to pretty it up a bit.

Lemon Curd Drizzle Cake

Yield: Makes one medium loaf

ingredients:

• 140g self raising flour (1 cup)
• 120g softened butter (1/2 cup)
• 115g  granulated sugar (9 1/2 TBS)
• 2 heaping dessertspoons of lemon curd
• 2 large free range eggs
• the grated zest of one lemon
• the juice of 1/2 lemon

• the juice of 1/2 lemon
• 2 TBS of sugar

• drizzle icing made with some icing sugar and lemon juice
• candy sprinkles

instructions:

1. Pre-heat the oven to 180*C/350*F/ gas mark 4. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.
2. Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.
3. Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean. (It can sometimes take longer than this, so do check with a toothpick, and if it isn’t done, bang it back in for a bit longer. Also if it is browning too quickly, cover lightly with a sheet of foil.
4. Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)
5. Optional, whisk together some icing sugar and lemon juice to make a thin drizzle icing and flick it over the top decoratively.

I don’t think my oven is working properly still. I really don’t.  I think the thermostat is way off.  I have an idea we are going to have to call an engineer in again.  Sigh  . . . such is life. If it wasn’t for little ups and downs it would be pretty boring I think! 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen

http://theenglishkitchen.blogspot.com/