Triple Lemon and Almond Cake

Name: Triple Lemon and Almond Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8-10
Ingredients: 150g soft butter or baking margarine; 150g caster sugar; 75g Thursday Cottage Lemon Curd; 2 large eggs; 75g self-raising flour; 75g ground almonds; 125g caster sugar; Juice of 1 lemon; Icing sugar, sifted; 1-2 tablespoons lemon juice; Finely grated zest of 1 unwaxed lemon; 20cm round tin, base lined with baking parchment and sides lightly greased

Thursday Cottage

Servings

8-10

Prep Time

25 minutes

Cook Time

30 minutes

This delightful lemon cake is bursting with citrus flavor. The addition of lemon curd to the batter creates a moist and tender crumb, while the lemon drizzle and icing provide a refreshing finish. Perfect for a teatime treat or a special occasion.

Ingredients

blank

150g soft butter or baking margarine
150g caster sugar
75g Thursday Cottage Lemon Curd
2 large eggs
75g self-raising flour
75g ground almonds

blank

125g caster sugar
Juice of 1 lemon

blank

Icing sugar, sifted
1-2 tablespoons lemon juice
Finely grated zest of 1 unwaxed lemon

blank

20cm round tin, base lined with baking parchment and sides lightly greased

Directions

Preheat oven: Preheat oven to 180°C/Gas Mark 4/Fan 160°C.
Make cake batter: Cream together butter, sugar, lemon curd, eggs, flour, and ground almonds in a large bowl.
Bake: Spoon batter into the prepared tin and bake for 30 minutes, or until golden and springy to touch.
Make drizzle syrup: While cake is baking, combine caster sugar and lemon juice.
Drizzle: Prick the surface of the warm cake with a skewer and pour on the drizzle syrup.
Make icing: Sift icing sugar into a bowl. Gradually add lemon juice until you reach a smooth paste.
Frost: Spread icing over the cooled cake and dust with lemon zest.