LEMON CURD CAKE

This is an old recipe, taken from the radio during the late 60s. It has a lovely refreshing taste, great texture too. I do sometimes add more decoration, especially if it is for a dessert, but it is just as good left plain, with a cup of tea!

grease and line the bottom of a 7” tin - loose bottom is easiest. Pre heat your fan oven to about 145C

6 oz room temperature butter

4 oz caster sugar

5 tablespoons lemon curd

3 large eggs

8 oz SR flour

Cream the fat and sugar until light and fluffy, then add the lemon curd. Mix well. Add the beaten eggs, one at a time along with some of the flour, finally add the remaining flour. Tip the mixture into your cake tin and bake for approx 1 hour 10 mins, but check after 1 hour.

Leave in the tin until half cool. I then cut it in half, to spread a thin layer of curd between the halves. Doing this while the cake is still just warm, the curd soaks in a little, making the cake lovely and moist. Cool completely. 

While that is happening make a lemon curd topping [optional].

3 oz soft butter

3 dessertspoons lemon curd

6 oz icing sugar

Beat the above together, then spread over the top of the cooled cake.

If you wish you can further drizzle over some softened lemon curd or grate over some lemon zest [or both], like I did.

If you complete all 3 stages of the cake/decoration you will use a whole jar of Lemon Curd - approx 400 gr

Just great with clotted cream!

Note: The old radio show was the Jimmy Young Show, when folk would call or write in with their recipes. If you remember these, then you are about the same age as me or older!!!