This is an old favourite recipe of mine, which I haven’t made for a good few years. I used to make them for colleagues when I was working up in London, and they always went down a treat and disappeared very quickly. I saw a jar of my favourite Lemon Curd in the supermarket on Friday, and couldn’t resist making them once more.
- 100g Caster Sugar
- 100g Softened Unsalted Butter
- 2 eggs
- 100g Self Raising Flour
- Zest of 1 Lemon
- 1/3 jar of Lemon Curd (I use Tiptree Lemon Curd, as I like to support local businesses where I can, and being 15 minutes from Tiptree, it is really local! It is also the nicest Lemon Curd that I have found.)
- Zest of 1 Lemon
- Juice of 2 Lemons (including the Lemon zested for the cake batter)
- 150g – 200g Icing Sugar (depending on your preference)
Place the butter, and caster sugar into a large bowl.
Mix together until creamed and light and fluffy.
Add in the eggs one at a time, mixing to combine thoroughly
Add in the flour and mix well.
This is the lemon curd I use – luscious and light! And definitely moreish as far as I’m concerned!
Add in the lemon curd and lemon zest, and mix well to combine.
The mix smells heavenly at this point in my opinion, and I had my son begging to try it before it was baked! I do have a photo of him trying to get his head in the bowl!
Divide the mix between 8 muffin cases and bake in a 180 degree oven until a clean skewer comes out clean when inserted. This should be about 20-25 minutes.
When the cakes have cooled, it is time to make the icing, which is a traditional Glacé icing made with lemon juice instead of water.
Put the lemon juice and zest into a bowl (or mug in my case!), add the icing sugar (if you want a thicker icing, add more icing sugar) and mix well.
This turns into a smooth icing which can then be spooned over the cakes.
Allow the icing to set if you can!