Lemon curd cake

    Lemon curd cake

    152saves
    1hr35min


    35 people made this

    About this recipe: This recipe was given to me by a neighbour very many years ago. It's quick and easy and makes a very moist cake. See the footnote on how to make it gluten free.

    HighSpeedMum Gloucestershire, England, UK

    Ingredients
    Serves: 12 

    • 170g (6 oz) butter
    • 110g (4 oz) caster sugar
    • 3 large eggs
    • 3 tablespoons lemon curd
    • 225g (8 oz) self raising flour
    • 1 pinch salt

    Method
    Prep:10min  ›  Cook:1hr25min  ›  Ready in:1hr35min 

    1. Cream butter and sugar. Add lemon curd and beat well. Beat eggs in one at a time.
    2. Stir together flour and salt. Add to the butter mixture.
    3. Bake at 170 C / Gas 3 for 75 minutes (or fan assisted on 145 C for 1 hour).

    AGA tip

    AGA - grid shelf on bottom of roasting oven, cold shelf on second set of runners for 36 minutes until even golden on top. Remove the now hot cold shelf and insert it into the centre of the simmering oven, put cake on top and continue to cook for a further 43 minutes. Total cooking time 1 hr 23 minutes.

    Gluten free tip

    You can make this recipe by using Dove Farm gluten free self raising flour and you should get the same results. Dove Farm is the only gluten free flour that I have found to behave exactly like ordinary flour - what a godsend.

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    Reviews (5)

    15

    Thank you so much for sharing this lovely recipe! It was quick and easy to throw together, and I baked it in a loaf tin - it turned out perfectly! Just got to pass the 'husband test' now! - 02 Oct 2012

    CaroleC
    by
    8

    I baked the gluten free version, it was lovely - thank you very much. - 06 Jan 2013

    4

    I've made this a good number of times since last week. The 1st time I made it using regular flour and castor sugar = results were yummmmy. 2nd time I made this I used Doves Farm gluten & wheat free flour and compensated the sugar for Maltodextrin Sucralose sweetner = results were still excellent and the bigger bonus was it actually tasted a lot lighter but very satisfying and the only negative was that it was too morish I've even made it wholemeal flour and the results are still great. The only thing I've been adding more to the mixtures have been the lemon curd and some lemon rind. Thanks so much for sharing a great recipe and for getting me curious in trying Doves Farm flour - 27 Apr 2013

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