This is an adaptation of a recipe I found, but I think it’s adapted enough to call it mine, so I am 🙂
Sadly it gets devoured too quickly for me to take a photo, but next time I make one, I will do my best! Anyway here’s how to make it…
- 175g very soft butter , plus extra for greasing
- 175g golden caster sugar
- 250g self-raising flour
- 2 large eggs
- lemon zest (to taste, but I used about half a lemon worth, I think)
- lemon curd
- 140g granulated sugar
- 3 tbsp lemon juice
Put the butter, sugar, flour and eggs into a large bowl and beat until pale and creamy – the mixture will be very thick. Stir in the lemon zest.
Spread a third of the cake mix into a lined and greased loaf tin, then dot with lemon curd (as much as you like, depending on how lemony you’d like your cake to be). Carefully spread another third of the cake mix on top, and repeat the lemon curd. Finally dot the rest of the cake mix over and gently spread with the back of a spoon, then dot and swirl more lemon curd over the top. Bake for 1 hr, at 160C (fan oven, or 180C if not), until an inserted skewer comes out clean. The lemon curd will have caramelised on the top, and be deliciously gooey.
Poke the cake all over with a skewer. Put the lemon juice in a jug with granulated sugar and a little bit of boiling water, then pour or spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
You will have to excuse the quantities not being precise, but I tend to chuck in what looks about right at the time. Either way, I can promise it’s utterly scrummy – the lemon curd pops out at you when you get a little blob and the crispy top is just heavenly.
Bon appetit 🙂