Luxury Lemon Curd Loaf
Ingredients: Serves 8
• 188g plain flour
• 1½ tsp baking powder
• ½ tsp Salt
• 200g granulated sugar
• 2 Tbsp lemon zest
• 115g unsalted butter,
at room temp
• ¼ tsp vegetable oil
• 2 large eggs, at room temp
• 3 Tbsp fresh lemon juice
• 8 Tbsp buttermilk
• 1 Jar The Great British Pantry all butter Lemon Curd
For the drizzle
• 3 Tbsp icing sugar
• Zest of 1 lemon
• Juice of half a lemon
• 1 Tbsp sugar
Method:
Preheat oven to 180°C/160°C fan/gas 4 and grease a loaf tin.
In a medium bowl combine flour, baking powder and salt. Set aside.
With an electric mixer combine sugar and lemon zest for 3-4 minutes. Add the butter andmix for another 3-4 minutes, so it’s nice and fluffy. Then add the oil and mix for another 1-2 minutes. Next, add the eggs one at a time and mix in-between. Mix in lemon juice (mixture may look curdled, this is nothing to worry about). Add the buttermilk, mix to combine.
Gently fold in the dry mixture. Do not over mix the batter.
Place half of the lemon loaf batter in the prepared tin and place 4 tablespoons of The Great British Pantry All Butter Lemon Curd in dollops on top and use a butter knife to slightly swirl the curd, repeat with the second half of the mixture and finish with lemon curd.
Bake for 30 minutes then place a piece of foil on top to prevent the lemon curd from turning too dark, place back in the oven for an additional 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Let cool on a wire rack for 30 minutes before turning out and let cool for another 30 minutes.
While the cake is cooling prepare lemon drizzle. In a bowl combine icing sugar, sugar, lemon juice, and lemon zest. Drizzle on top of the cake when it is completely cool.
