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


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


  1. Preheat the oven to 180ºC
  2. 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
  3. Drop the blobs of lemon curd randomly into the mixture
  4. 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
  5. While the cake is still warm, make the lemon glaze. Mix together the icing sugar and lemon juice, and pour over the warm cake
  6. 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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