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Lemon Cake with Lemon Curd


  1. Pre-heat the oven to 165°C/325°F/Gas Mark 3.
  2. Place the sponge mix and zest in a bowl fitted with whisk beaters. Blend in the water and milk on slow speed for 1 minute. Scrape down, then mix for a further 4 minutes on medium speed.
  3. Pour the mixture into a lined loaf tin and bake for 45 minutes.
  4. For the lemon curd, whisk the lemon juice, eggs, egg yolks and sugar in a bowl over a pan of boiling water until light and fluffy.
  5. When the curd can hold its shape for 3 seconds, whisk in the butter. Remove from the heat and continue whisking until the butter has completely melted. Allow to cool.
  6. Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.