Lemon Cake with Lemon Curd

Prep Time


Cook Time

45 min




250250 g Country Range Sponge & Pudding Mix

5050 ml milk

2 2 lemons, zest only

7575 ml cold water

For the lemon curd:For the lemon curd:

125125 ml Country Range Lemon Juice

125125 g caster sugar

3 3 Country Range Free Range Medium Eggs

6 6 yolks of Country Range Free Range Medium Eggs

125125 g Country Range Butter

Multiply by
  • 1Pre-heat the oven to 165°C/325°F/Gas Mark 3.
  • 2Place the sponge mix and zest in a bowl fitted with whisk beaters. Blend in the water and milk on slow speed for 1 minute. Scrape down, then mix for a further 4 minutes on medium speed.
  • 3Pour the mixture into a lined loaf tin and bake for 45 minutes.
  • 4For the lemon curd, whisk the lemon juice, eggs, egg yolks and sugar in a bowl over a pan of boiling water until light and fluffy.
  • 5When the curd can hold its shape for 3 seconds, whisk in the butter. Remove from the heat and continue whisking until the butter has completely melted. Allow to cool.
  • 6Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.