Squidgy Lemon Cake

I was sitting here this morning thinking about cake before I had even had my breakfast.  I do so love cake.  I've not baked one in ages really.  I don't think Ginger Loaf counts as cake do you?   That's a loaf, as tasty as that loaf may be . . .not a cake.

And sometimes a girl just wants cake.  But not just any cake will do.  You couldn't buy a cake from the shops and have it suit.   They always disappoint.  It must be homemade . . . but what to make, what to bake . . .

The Toddster is not fond of the flavour lemons.  I love them though, and I would much rather have lemon than chocolate, as much as I do so love chocolate!  If I had to choose . . . and it would be a very difficult choice indeed, I do think lemon would win out, but just by a small smidgen.  

I love this lemon cake.  It is moist and buttery and stogged full of lemon flavour.  That is probably because you dollop big drops of lemon curd all over the top of it and then swirl them in with a skewer.   Just look at that . . .  

Does it not look positively scrumptious and it's not even baked yet!    

But look at it when it is.   All of that lovely lemon curd sinks down into the cake, creating moist pockets of deeply flavoured lemon crumb that positively make your cheeks ache with lemon joy!

A final glaze of a tart lemon icing is it's crowning glory.  Oh boy, I am enjoying this cake, and I am happy to say that Todd has enjoyed himself a nice fat slice too.   Methinks he may be fibbing just a tiny bit when he says he doesn't like lemons . . . but who am I to point fingers.

Besides my fingers taste like lemon . . . I'm not pointing them at anyone.  I'm licking them.  ☺  *hiccup* . . . I am such a glutton.  But you love me anyways, I know you do . . . and glad of it I am.

*Squidgy Lemon Cake*

Makes one 8 inch cake 

Printable Recipe  

Moist and buttery cake flavoured with lemon and orange with a lemon curd swirl throughout and a tangy lemon glaze.

175g golden caster sugar (scant 1 cup)

175g unsalted butter (3/4 cup)

3 medium free range eggs

2 TBS orange juice

175g self raising flour (1 1/3 cup)

the finely grated zest of two oranges

(wash them well first)

5 TBS good quality lemon curd

125g of sifted icing sugar (1 cup)

the finely grated zest of 1 lemon

1 TBS freshly squeezed lemon juice

Preheat the oven to 170*C/325*F/ gas mark 3.   Butter and line a deep 8 inch round cake tin with baking paper.   Set aside.

Cream together the butter and sugar until light and fluffy.   Whisk the eggs together and beat in a bit at a time.  Beat in the orange juice along with 1 TBS of the flour.  Sift the remaining flour a few times and then fold it in with a metal spoon.   Spread into the prepared pan.   Whisk the lemon curd together with the orange zest.  Dollop over top of the cake randomly.  Using a fine skewer, swirl the lemon curd mixture through the batter.

Bake in the heated oven for 35 to 40 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Allow to cool for five minutes in the tin before removing. 

Sift the icing sugar into a bowl.  Whisk in the lemon zest and juice, stirring well to mix.  Spoon over the cold cake.  Allow to set and then cut into wedges to serve.