Simple Lemon Curd Loaf Cake
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Butter (unsalted and softened)
- 175 g Caster Sugar
- 3 Eggs (large)
- 2 tbsp Lemon Curd
- 1 Lemon (zest and juice)
- 100 g Creme Fraiche
- 200 g Self Raising Flour
- 2 tbsp Icing Sugar
- ยฝ Lemon (juice only)
Method
- Preheat the oven to 170ยฐc (150 fan/ 320F/ Gas 3) and line a 2lb (1kg) loaf tin with baking paper. Make sure the baking paper overhangs the tin at two ends, which makes removing the cake from tin that much easier.
- In a bowl cream together the butter and sugar until light and fluffy.
- Beat in the eggs.
- Mix in the lemon curd, lemon juice and zest and creme fraiche.
- Fold in the self raising flour and continue to mix until everything is combined.
- Pour into the loaf tin and bake for 1 hour. Allow to cool in the tin
- Whilst the cake is cooling, mix together the lemon drizzle icing. Once the cake is fully cooled spoon over the drizzle and allow to set before removing the cake from the tin.