I thought I would share this photograph with you of the cake that I made on Sunday. I love lemons and have adapted this recipe from a number of cakes that I have made in the past. The result is a really light, moist cake which is ideal for long hot summer days. It lasts for about three days too as long as it is covered well.
Here we go. We'll start with the ingredients:
175g/6oz caster sugar
175g/6oz self raising flour
2 tbsp fresh orange juice
5 tbsp lemon curd
125g/4oz icing sugar
finely grated rind AND juice of one lemon
1) Preheat the oven to 170F / Gas Mark 3 - grease and line the bottom of a 7inch/8inch deep cake tin.
2) Cream the sugar and margarine together until light and fluffy.
3) Whisk the eggs together and gradually beat into the creamed mixture.
4) Add the orange juice with a little of the self raising flour and then fold the remaining flour into the creamed mixture with a metal spoon.
5) Spoon the mixture into the prepared tin.
6) Dot the lemon curd randomly across the top of the mixture. Using a skewer swirl the lemon curd through the mixture.
7) Bake in preheated oven for approximately 35 minutes.
8) Once the cake is cool, sift the icing sugar into a bowl and add the grated lemon rind and juice. Beat the mixture together and cover the top of the cake.