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!

Lovely Lemon Cake

This citrus cake is light and delicious with a triple hit of lemon running through it from the sponge cake, the lemon curd and the lemon buttercream. It's perfect for a celebration cake.

It's simple to make too - I've used the all-in-one method for the sponge which works every time.

Lovely Lemon Cake

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Here's how:

• 250g salted butter
• 250g self-raising flour
• 250g caster sugar
• 4 eggs
• Zest of 2 lemons
• 1 drop of Sicilian lemon extract
• 2-3 tsp milk 
• 1 tsp baking powder

For the buttercream:

• 180g salted butter
• 500g icing sugar
• Juice and zest of 2 lemons
• 1 drop Sicilian lemon extract
• 3 tbsp lemon curd
• Lemon Jelly Slices (I use Morrison's from the baking department)

First pre-heat the oven to 180 degrees and grease and line two 20cm sandwich tins. 

Into a large bowl measure the flour, softened butter and sugar and baking powder and mix well to combine. Add the lemon zest and extract and once well mixed, add a drop of milk at a time until you have a thick and unctuous cake batter at a consistency you're happy with. 

Now carefully divide the cake batter between the two sandwich tins, level out and place both into the hot oven for 20-25 minutes or until golden brown and risen.

Test the cake with a skewer - as long as it comes out dry the cake is good to go.

Leave the cakes to cool in the tins for 20 minutes, then carefully remove and place onto a board to cool further.

Now begin to prepare the lemon buttercream - ensure the butter is soft, and if not place into the microwave for 10-15 seconds. Add the icing sugar, the lemon juice, zest and extract to the butter and mix well. Once all combined you can begin the assemble the finished cake.

Place one sandwich at the bottom and spoon over a few tablespoons of the lemon buttercream - use a palette knife to spread so it's evenly distributed.

Now spoon over the lemon curd and spread around - it doesn't need to be too neat but try to get an even spread.

Place the second sandwich on top of the first. 

Now spread the buttercream over the top and the sides of the cake all around. Again, use a palette knife to spread and make as neat as possible. 

If using the Lemon Jelly Slices simply place them all around the outside of the cakes' top and you're done. 

The cake will last for up to a week if covered and kept in the fridge but it never lasts more than a day or two around here.

If like me you're partial to a fruity cake here are a few other recipes you might like:

• Lemon & Honey Yoghurt Cake
• Lemon Drizzle Cake
• St Clements Drizzle Cake
• Guilt Free Apple Cake
• Rhubarb and Custard Cake
• Peach Upside Down Cake