The Accidental Stepford

Stepford - n. a married person who submits to their partner's will and is preoccupied by domestic concerns.

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.

———————————————————————

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:

  1. 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.
  2. 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.
  3. For the sponge, beat the sugar, butter, and lemon zest in a mixing bowl until fluffy.
  4. 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.
  5. 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.
  6. 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.
  7. When the sponge has cooled, cut it in half and spread the lower half with the lemon curd, and reassemble.