You see I make lemon curd for sale and many a time the one thing people ask me is what to do with it. So, I decided to share a recipe of something super simple you can actually make. A cake.
Using the lemon curd saves the hassle of having to handle the fresh lemon. This cake is moist and has the perfect crumble and I absolutely love the sugar icing. It also low key reminds me of the lemon bars I ate as a kid.
Makes 1 loaf
250 grams self raising flour
200 grams butter
100 grams sugar
1 tbs vanilla essence
2 tablespoons lemon curd
1 tablespoon blue poppy seeds
For the frosting
1 cup icing sugar
4 tbs milk
1/2 tsp poppy seeds
Pre - heat your oven to 180°C and then line your loaf tin with baking parchment or give it the butter and flour treatment.
In one bowl, add your butter, sugar and vanilla and whisk it until your butter takes on a pale yellow colour.
Next, add in the eggs one by one and gently whisk by hand or using the lowest setting of your mixer. Once all the eggs are in, gradually add in the flour. Your cake batter shouldn't be too wet, rather have it super thick (thick enough that it could be piped like a thick icing). Once your dough is properly mixed, add in your lemon curd and poppy seeds and use a spatula to combine everything.
Once the dough is ready, put it in to your lined baking tin and place it in the middle shelf of the oven for 40 minutes or until the top is a nice golden brown colour.
To check the doneness of the cake, you can poke it at the centre with a skewer or toothpick and if it comes out clean then the cake is done.
Allow the cake to cool for about 30 minutes.
As the cake cools, combine the icing sugar and milk in a bowl. The milk may seem little but just keep mixing until it forms a thick but runny paste. Spread this paste over the top of your cake and sprinkle the remaining poppy seeds to finish off.