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While the cake is baking, make your lemon curd. You will need: Take a saucepan and add in the juice, zest, butter and caster sugar. Melt it all together slowly until the sugar is all dissolved. Meanwhile, in a bowl, whisk the eggs and yolk until well combined.
Here’s how I got on. First things first – to make a really light, fluffy lemon drizzle cake. Cream the butter and the sugar until really pale and fluffy. Break the eggs into a bowl and add the juice and finely grated rind of one of the lemons.
You pour a lemon sugar drizzle onto the warm cake when it comes out of the oven, which soaks into the cake. Today I added a lemon icing sugar drizzle as well, along with some little sugar stars to pretty it up a bit. You can never be too pretty. I don’t think my oven is working properly still.
ingredients: 1 140g self raising flour (1 cup) 2 120g softened butter (1/2 cup) 3 115g granulated sugar (9 1/2 TBS) 4 2 heaping dessertspoons of lemon curd 5 2 large free range eggs 6 the grated zest of one lemon 7 the juice of 1/2 lemon More …
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