by camilla smith
Lemon is such a summery flavour, and even though the sun seems too shy to peep through the cloud clogged sky at the moment in overcast Shacklewell, it is no reason not to enjoy the flavours of the season. This is a simple cake to make which makes it all the more satisfying as whilst it bakes it gives you time to squeeze fresh lemonade and prop up the parasol. It was devoured and heavily complemented at its “premiere”!
you will need:
175 g caster sugar
175 g butter
2 medium eggs
250 g self raising flour
zest from half a lemon
lemon curd
white sugar cubes
freshly squeezed lemon juice
Preheat the oven at 175°C.
1. Cream the butter and sugar together.
2. Add the eggs and combine one at a time.
3. Blend the flour in.
4. Now blend in a dollop (a dessert spoonful) of lemon curd and the grated zest.
5. Spead the mixture evenly in a loaf tin and bake at 175°C for an hour or until a knife poked in the middle comes out clean.
The cake may seem a bit like a soufflé during baking but it does firm up at the end.
Once it has cooled down, slice the cake in two length wise, and spread a generous amount of lemon curd inside. Then put the cake back together, smash the sugar cubes into smaller pieces, drizzle the top of the cake with lemon juice and sprinkle the sugar cubes on top. To add a bit of “neon” to the cake’s appearance you could sprinkle some lemon zest on top as well.
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