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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 170 C / Gas 3.
Put flour, caster sugar, margarine, eggs and lemon curd into a mixing bowl or food processor, and mix well together. Put into a greased or lined 900g (2 lb) loaf tin (or makes approximately 16-18 cupcakes).
Place in centre of oven and bake for 1hour - 1hr 30mins (or 40-45 minutes for cupcakes).
While in the oven make the topping: blend together the granulated sugar, lemon juice and lemon rind.
Once cake is cooked, leave to cool still in the tin for about 2 to 3 minutes. Then while still hot to warm, pour over the topping so that it soaks into the cake. Leave to cool for about 1/2 hour then turn out of tin. Keeps well for a few days if wrapped in greaseproof paper and tin foil.
I use a paper liner in my cake tin, it makes it easier to turn out and helps keep it longer. That's if there's any left.
Maybe a re think on the instructions required. Make it man proof and dont say blend all the ingredients together, then go on to say use some of the now blended ingredients for the topping! And I burnt it.... - 28 Oct 2012
Excellent! Thanks ever so much, I added some fresh blueberries and an extra spoonful of lemon curd which in hindsight may have been a little too much, but these are very excellent! I got 22 cup cakes from this recipe! (normal sized :o) - 11 Aug 2012