Every time I roll this post title over my tongue I giggle out loud. I can't help but think of "I've got a lovely bunch of co-co-nuts, de-delee-de-dee".
Perhaps it's time for a tea break?
I love lemon curd. I would prefer to eat it just like that if I had half a chance (who needs toast, or scones, or cake anyway?). When I bake lemon meringue pie (or order it at a tea shop), I scrape off the meringue bits (yuck) and just eat the lemon curd filling and crust. Yum.
So, when the lovely Elizabeth gave me her recipe for Lemon Curd Cake - it was serendipity.
I like my lemon sour. I like my lemon to reach up and smack my taste buds like there's no tomorrow.
I know, lemon-haters: look away.
The recipe calls for 2 tablespoons of lemon curd. I completely ignored that instruction and added a generous dollop of lemon curd to the batter. When I checked the jar afterwards, it seemed that my "good dollop" was around half the jar. Oops.
You see those dense bits in the cake in the photo? Those are swirls of curd. Mm.
The recipe handled the extra lemon beautifully. And, if that's not enough to convince you to get your batter on, it also is an all-in-one recipe. That means you put all of the ingredients together and mix and you're done. I know, I couldn't contain my excitement either.
Here's the original recipe from the Lightwater Village website. It originally comes from Ada Polkinghorn's cookbook, so big-ups to Ada for this all-in-one-bowl batter that bakes up beautifully.
I've copied the recipe below.
Elizabeth's Lemon Curd Cake
For the cake:
100g caster sugar (but keep 2 tablespoons aside)
115g soft margarine
2 eggs
150g self-raising flour
2 tablespoons of lemon curd (or a generous dollop)
grated rind of 1 large lemon (keep some back for decoration)
Perhaps it's time for a tea break?
I love lemon curd. I would prefer to eat it just like that if I had half a chance (who needs toast, or scones, or cake anyway?). When I bake lemon meringue pie (or order it at a tea shop), I scrape off the meringue bits (yuck) and just eat the lemon curd filling and crust. Yum.
So, when the lovely Elizabeth gave me her recipe for Lemon Curd Cake - it was serendipity.
I like my lemon sour. I like my lemon to reach up and smack my taste buds like there's no tomorrow.
I know, lemon-haters: look away.
The recipe calls for 2 tablespoons of lemon curd. I completely ignored that instruction and added a generous dollop of lemon curd to the batter. When I checked the jar afterwards, it seemed that my "good dollop" was around half the jar. Oops.
You see those dense bits in the cake in the photo? Those are swirls of curd. Mm.
The recipe handled the extra lemon beautifully. And, if that's not enough to convince you to get your batter on, it also is an all-in-one recipe. That means you put all of the ingredients together and mix and you're done. I know, I couldn't contain my excitement either.
Here's the original recipe from the Lightwater Village website. It originally comes from Ada Polkinghorn's cookbook, so big-ups to Ada for this all-in-one-bowl batter that bakes up beautifully.
I've copied the recipe below.
Elizabeth's Lemon Curd Cake
For the cake:
100g caster sugar (but keep 2 tablespoons aside)
115g soft margarine
2 eggs
150g self-raising flour
2 tablespoons of lemon curd (or a generous dollop)
grated rind of 1 large lemon (keep some back for decoration)
For the topping:
2 tablespoons of caster sugar from above ingredients
warmed juice of 1 lemon
- Carefully line a loaf tin (the recipe calls for tin foil, but I used a loaf tin liner made from baking paper).
- Mix all cake ingredients together and then beat for 1 minute.
- Pour into lined loaf tin, and bake in centre of oven for approximately 45 minutes (until cake is firm but not browned)
- Remove from oven but do not turn out of tin at this stage. While cake is still hot, dissolve 2 tablespoons of sugar in juice of lemon. Pour over cake while still in the tin.
