Mum’s age old Lemon Curd Loaf πŸ‹

Today I have been in my job for a whole year! It went by so fast! Feels like only yesterday that I was off to start my new adventure in a career I had no idea about! (Scary times!)

Back in school when it’s your birthday it’s tradition to bring in cake, this carries on into the work place yeah? So I decided to attempt one of my favourites that my mums always baking to celebrate the occasion. It went down very well at work (well who doesn’t love cake?!) everyone loved it. So I thought I would share the recipe with you guys.

Mum’s Lemon Curd Loaf

  • 15 minutes prep
  • 50 minutes cooking time
  • Oven heated to 180Β°C (350Β°F) gas mark 4
  • Grease and line a loaf tin with grease proof paper (Mum lines it with on long strip the over flaps each end so that you can lift it straight out – Mum’s top tips!)

Ingredients:

  • 175g Butter
  • 175g castor sugar
  • 3 eggs
  • 175g self raising flour – sifted
  • 1 1/2 tbs Lemon Curd (I used 2 because I love lemon)
  • Grated rind of 1 large lemon
  • 40g ground almonds
  • Juice of 1/2 a lemon (again I used the whole lemon because I live lemon and also I hate waste!)
  • 25g Demerara sugar

Method:

  1. Cream together the butter and castor sugar until light and fluffy, then beat in the eggs one at a time, adding 1 TVs of the flour after each addition. Beat in the Lemon Curd.
  2. Fold the remaining flour into the batter then stir in the lemon rind and ground almonds.
  3. Spoon the batter into the loaf tin and bake for 45-50 minutes, or until it is well risen and when a cocktail stick is inserted into the centre comes out clean.
  4. Leave the cake for 5 minutes then turn out. Combine the lemon juice and Demerara sugar and pour mixture over the warm cake then set aside to cool on a wire rack.
  5. I made a slight change to step 4… I didn’t turn the cake out but left it in the tin when I drizzled the lemon juice and sugar over the top – this way none of the juice spilled off the cake it stayed in the tin to be soaked up. I also make some holes in the top of the cake with the cocktail stick so that the juice could soak right into the centre of the cake.

I have to say this worked very well as it was super lemony all the way through!

Easy-Peasy-Lemon-Squeezey! πŸ‹

Unfortunately the cake went too quick for me to take any pictures *face palm moment* So here is a picture of the finished product on my mum’s recipe card.

How retro?! I love it!

Have a good weekend guys!

K xΒ 

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One Comment Add yours

  1. This looks amazing 😍😍

    My new blog post is here πŸπŸ‚πŸ§‘
    Would love for you to read and leave a comment! Lots of love x

    butterfliesandboundaries.wordpress.com/2018/10/05/thursday/

    Liked by 1 person

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