Lemon Drizzle Cake with a Lemon Curd Filling
I made a lemon drizzle cake for the Mr’s birthday a couple of weeks back, but have been slow to post it on here because it was a bit of a disappointment. Firstly it didn’t rise very much (which was undoubtedly my fault), and secondly it was just so extremely lemon-y. Far too lemon-y in fact. And we both like lemon deserts… Anyway, I have copied it out below and I’m sure an able baker can rectify it to make it more enjoyable.
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Ingredients:
- For the lemon drizzle: the juice of 4 lemons; 75g caster sugar
- For the sponge: 200g caster sugar; 200g unsalted butter, the zest of 2 lemons; 3 large eggs (beaten); 200g self-raising flour
- For the filling: lemon curd
Method:
- Preheat the oven to 180C. Grease a 20cm springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat sides and bottom and shake out any excess.
- For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
- For the sponge, beat the sugar, butter, and lemon zest in a mixing bowl until fluffy.
- Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mix before adding the next. Carefully fold in the flour.
- Pour the cake mix into the prepared tin and bake in the oven for 30-40 mins, or until the sponge has risen and is cooked through.
- Remove it from its case and prick the top several times. Pour over the lemon drizzle mixture to soak the cake, then set aside to cool.
- When the sponge has cooled, cut it in half and spread the lower half with the lemon curd, and reassemble.