Lemon Cake with Lemon Curd

Cooking Time
45
Portions
12

Ingredients

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  • g Country Range Sponge & Pudding Mix
  • ml milk
  • g lemons (zest only)
  • ml cold water Lemon Curd
  • ml Country Range Lemon Juice
  • g caster sugar
  • g eggs
  • g egg yolks
  • g Country Range Butter

  • 1

    Step 1

    Pre-heat the oven to 165°C/325°F/Gas Mark 3.
  • 2

    Step 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

    Step 3

    Pour the mixture into a lined loaf tin and bake for 45 minutes.
  • 4

    Step 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

    Step 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

    Step 6

    Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.

Ingredients

  • 250 g Country Range Sponge & Pudding Mix
  • 50 ml milk
  • 2 g lemons (zest only)
  • 75 ml cold water Lemon Curd
  • 125 ml Country Range Lemon Juice
  • 125 g caster sugar
  • 3 g eggs
  • 6 g egg yolks
  • 125 g Country Range Butter