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Lemon Drizzle Cake With Lemon Curd

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Date de publication : 25/04/2019 14:47

Lemon-Drizzle-Cake.jpg

Lemon Drizzle Cake With Lemon Curd

Ingredients Cake:

  • 6 Large Eggs
  • 300g / 12oz Butter
  • 300g / 12oz Sugar
  • 300g / 12oz Self Raising Flour
  • 150g / 6oz Plain Flour
  • 1 tsp Glycerine
  • 1 Lemon - juiced and zest finely grated

Ingredients Lemon Drizzle Icing:

  • 100g / 4oz Icing Sugar
  • 2 Lemons - juiced and zest finely grated

Ingredients Lemon Curd

  • 100g / 4oz Caster Sugar
  • 2 Lemons - juiced and zest finely grated
  • 50g / 2oz Unsalted Butter
  • 2 Medium Eggs

Products

Method

To make the sponge:

Step 1

Place the butter and sugar into a bowl and cream together until light and fluffy.

Step 2

Add the eggs one at a time, beating each egg in well before adding the next.

Step 3

Gently fold in the flour and lemon zest until almost evenly mixed.

Step 4

Carefully fold in the lemon juice and glycerine to complete the mixing.

Step 5

Pour into the cake pan and bake at 160°C for approximately 1 hour 30mins until golden brown.

 

To make the Lemon Drizzle Icing:

Step 1

Dissolve the icing sugar in the lemon juice. Add the zest and warm either in a pan or microwave.

Step 2

Pour the warmed icing over the cake whilst the cake is still hot.

 

To make the Lemon Curd:

Step 1

Put the lemons, sugar and butter into a bowl and place over a pan of water. Warm until the butter dissolves.

Step 2

Pour the warmed icing over the cake whilst the cake is still hot.

Step 3

Pour into the cake pan and bake at 160°C for approximately 1 hour 30mins until golden brown.