Lemon Curd Loaf
With winter deciding to make a rather chilly entrance, the Gents thought that a little reminder of all things sunny might just ease the transition or, at the very least, transport you to the Amalfi coast for five minutes with this delightfully cheerful and zesty lemon curd loaf from David at Baking Bar, Northern Ireland. This wonderfully simple recipe also gave us a good excuse to use some of the delicious lemon curd we made for our Angel Food Cake.
Start by creaming together your fat and sugar until light and smooth. Fold in a generous five tablespoons of your lemon curd (shop bought it perfectly ok!) then beat in your eggs one at a time. Gently fold in your flour before pouring into a greased and lined loaf tin.
Bake in the centre of your oven until a skewer comes out clean. David reckons about 60 minutes at 180 degrees Celsius, however, ours was done and browning fast after just 45 minutes at 155 degrees. We know we have a hot oven but, we reckon the added lemon curd makes the mixture prone to over browning. Safe in the knowledge that a loaf cake is absolutely fine to have a crack (Mary said " it's not messy, it's informal"!) we left it to cool on a wire rack.
To finish the cake, make a paste with caster sugar and lemon juice then liberally apply to the top of your cake. We only had golden caster so our final result has a slightly less crisp wintery feel to it. Leave to dry then serve with a cuppa (or how about a summery G&T).