If you want a change from rich Christmas bakes, here’s a lighter cake that is quick and easy to make. This recipe was given to me many years ago (2002!) by a publishing friend. I haven’t made it for ages, but it’s really good, moist and lemony. It is also an excuse to buy lemon curd, which is so nice on muffins or toast at tea-time and also makes a fine topping for pavlova, mixed into some whipped cream with some raspberries!
- 110g butter
- 100g caster sugar + 2 tbsp for drizzle
- 2 eggs
- 1 lemon
- 100g plain flour
- 40g ground almonds
- 1 heaped tsp baking powder
- 2 dstsps lemon curd
- 1-2 dstsps natural yoghurt
Grease and line a 1lb baking tin. Heat the oven to 170 C fan, then reduce to 160 C fan when you put the cake into the oven.
Cream the butter and sugar. Add the eggs and grated rind of the lemon. Sieve together the flour and baking powder (the original used 140g self-raising flour instead of the flour/ground almonds/baking powder so you can leave out the almonds if you prefer) and beat in together with the lemon curd. Add enough yoghurt to give a soft, almost dropping consistency.
Put in the lined baking tin and bake for 40-50 minutes until it is risen slightly and springy. Beat together the juice of the lemon and the extra 2 tbsps of sugar. When the cake comes out of the oven, prick a few holes in the cake and pour over the drizzle. Leave to cool before cutting.
This cake will keep for a few days wrapped in greaseproof and then foil or an airtight tin, and it also freezes well.