This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Ingredients
- 5 ounces self-rising flour
- 4 ounces white sugar
- 1 stick unsalted butter
- 2 eggs , beaten
- 2 tablespoons lemon curd , heaped tablespoons
- 2 tablespoons lemon juice
- 2 tablespoons superfine sugar
- 1 tablespoon lemon zest
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
-
2
Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
-
3
Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
-
4
Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
-
5
Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts
Per serving
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