Lemon Curd Drizzle Cake
Some weekend mornings, I just know my day will not be complete unless I spend some time in the kitchen. It hardly matters what I make, I just have to make something.
My latest indulgence led me to raid the cupboards in a bid to be inspired. As luck would have it, the ingredients I stumbled upon all seemed to point towards a lemon drizzle cake. It was fatefully fitting really, given the shot of enthusiasm the BBC’s “Great British Bake Off” had given me recently.
As an added bonus for my impromptu lemon cake, I happened upon a jar of ‘Mercers of Yorkshire’ Lemon Curd which was just nearing the end of its shelf life in my fridge. I think it was the 
discovery of this lonely, forgotten ingredient that propelled my cake’s future status from great to stunning. I have to give the praise to my wife really, because she had insisted on buying the lemon curd when we met up with Paul Mercer at the York Food Festival recently.
Now, this was the first time I had ventured down the lemon drizzle road but as I’m sure you’ll agree (if you give the recipe a go), it is a path worth taking!
Lemon Curd Drizzle Cake
Ingredients
For the Lemon Cake
140g self rising flour
140g caster sugar
140g butter
2 large eggs
Zest of 1 lemon
6 Tsps good quality lemon curd
For the Lemon Glaze
100g icing sugar
Juice of 2 lemons
Directions
- Preheat the oven to 180ºC
- Beat together in a large mixing bowl the eggs, flour, caster sugar, butter and lemon zest until smooth and pour into a prepared tin. I used a square 8×8 tin that I’d lined with parchment paper
- Drop the blobs of lemon curd randomly into the mixture
- Bake in the preheated oven for about 35 mins, or until golden brown. The cake should be just starting to shrink away from the sides of the tin and feel springy to the touch
- While the cake is still warm, make the lemon glaze. Mix together the icing sugar and lemon juice, and pour over the warm cake
- Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin and place on a serving dish of your choice – cut and serve!
As you can see from the picture, my lemon curd cake was a beauty. Not that it lasted long, because it tasted as good as it looked. I encourage you to give the recipe a spin – it’s fairly easy and the payoff is marvelous. Cheers!
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Sounds amazing! Did the curd stay in the blobs when it was baked or did it melt into the mixture?
It really was amazing!! It melted ever so slightly, which gave a gooey crisp texture, extremely pleasing!!
I made this cake yesterday and it is absolutely delicious!!!! I used a homemade lemon curd that my Nan’s friend made and it was perfect! Thank you
Have a jar of Lime Curd in fridge that I have been desperate to use up, so this will be perfect in the above recipe. I also make Passionfruit curd in the summer when my vine is full, so will give that a whirl too. Thank you so much for sharing this recipe.