Lemon Drizzle Cake Recipe With Lemon Curd
Lemon Drizzle Cake Recipe With Lemon Curd. For extra lemon curd drizzle over 2 tbsps roughly But especially now when our trees are full of them!
For extra lemon curd drizzle over 2 tbsps roughly Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a heavy 2 litre saucepan. Put the lemons, sugar and butter into a bowl and place over a pan of water.
Set Aside To Cool Completely In The Tin.
Using a cocktail stick, drag through the lines at right angles to create a feathered effect. Lightly butter and line two 20cm/8in round sandwich tins. Spread the white icing over the cake.
This Cake Is Light And Moist And Has A Delicious Sweet Yet Sharp Lemony Taste.
Put the lemons, sugar and butter into a bowl and place over a pan of water. Spoon or pipe onto the cooled cake; Add the butter all at once and then cook over moderately low heat, whisking constantly until the curd is thick enough to hold the marks of the whisk and the first bubbles appear and break the surface.
Use 2/3 To Fill The Cake And Top Each Layer With Some Lemon Curd.
But especially now when our trees are full of them! My recipe for easy passion fruit curd is very popular on drizzleanddip and i adapted it to make this lemon curd. Preheat the oven to 190°c/gas 5/fan oven 170°c.
Add The Lemon Curd And Beat It In Until Combined.
Line a 1 pound / 450g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour the lemon syrup over the whole cake. There is grated lemon zest and 2 tablespoons of lemon curd in the sponge mixture and the lemon drizzle is made of icing sugar and lemon juice.
Sit The Cake On A Wire Rack Over A Baking Tray.
Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Using the icing bag, pipe lines of the coloured icing across the width of the cake. For extra lemon curd drizzle over 2 tbsps roughly