Lemon Curd Drizzle Cake

This is a gorgeously moist and zingy cake that is perfect to enjoy at home with a cuppa during this horrendously cold, windy and wet weather. I made it yesterday with my girls to keep them occupied for a while, and after we enjoyed a slice, warm from the oven we delivered some to my Dad at his allotment which was very well received.

I've given a double icing here - but you could cut down the calories and sugar by just having the usual lemon drizzle icing.

Lemon Curd Drizzle Cake

Lemon Curd Drizzle Cake

Here's how:

The cake batter:

• 225g salted, softened buter
• 225 caster sugar
• x4 large eggs
• 225g self raising flour
• 3 tbsp lemon curd
• Juice and zest of x1 lemon

Drizzle icing:

• 85g caster sugar
• Juice of x1.5 lemons
• Zest of x1 lemon

White icing:

• 100g icing sugar
• Juice of 1/2 lemon

Firstly pre-heat the oven to 180 degrees and grease and line a 20cm square or circular tin with baking paper. 

In a large mixing bowl place the softened butter and caster sugar and beat together with a wooden spoon.

Once combined, crack in each egg one at a time, mixing in as you go. 

Now sift in the self raising flour, squeeze in the lemon juice and add the zest and combine until you have a thick cake batter.

Once satisfied with the batter, place about half into the bottom of the cake tin and use the back of a metal spoon to smooth down a little.

Now take the lemon curd, and use a teaspoon to dot spoonfuls of it all over the cake batter until you've used it all up.

Now spoon over the remaining cake batter, smooth down and place into the centre of the oven for 35 minutes exactly.

In the meantime you can prepare your drizzle icing and white icing. For the drizzle simply add the lemon juice to a small bowl with the caster sugar and mix well.

For the white icing it's the same method - combine the icing sugar and lemon juice and mix well. Now place into an icing bag, or a food bag will suffice perfectly.

When you carefully remove the cake from the oven, take a wooden skewer and prick in the centre of the cake - if it comes out without wet crumbs, it's cooked, so remove it from the oven. If you have wet crumbs, return to the oven for five more minutes.

Now use the wooden skewer to prick all over about ten times, whilst still hot in the cake tin, which will create a runway to the cake when you pour the drizzle icing over.

Pour the drizzle icing over making sure the entire top of the cake gets a good coating.

Finally make a small snip into the corner of the icing bag (if using a food bag) and then just drizzle the white icing all over.

Allow to cool for five minutes before carefully turning out of the pan. This is delicious warm from the oven or cold but always with a cup of tea or coffee. Enjoy!