Lemon Curd Cake

Pre-heat oven to: 140°C/275°F/Gas 1
Time in oven: 1 hour
Serves: 12


5 oz/125g butter
5 oz/125g caster sugar
3 eggs
8 oz/225g S.R. flour, sifted
½ jar lemon curd

Water Icing:
6 tblsp icing sugar, sifted
1 tblsp water


1. Cream butter and sugar together until light and fluffy.
2. Add eggs one at a time with flour, beating well.
3. Fold in lemon curd.
4. Pour mixture into a greased and lined 8″/20cm round cake tin and bake until brown and firm to touch.
5. When cool, cover top with water icing.

Water Icing
1. Mix together and stir until smooth.

Margaret McNeill, Tarbert, Loch Fyne