After arriving home from a break in my favourite country Portugal what a better way to restock the pantry than bake a Lemon Curd Cake. Doing a post holiday nothing-in-the-fridge big shop, the girls and I decided that we weren’t buying any pre-made sweet treats this week and filled our trolley full of fruit, veggies and raw essentials such as butter, eggs, flour and milk. It’s always our holiday ‘rule’ that oodles of ice-cream are had daily so we were in need of a made from scratch foodie week.
There is nothing better than pottering in the kitchen (especially now I have my new kitchen) and it’s always fun to have the occasional helping hand from my girls. I love baking, it’s just so rewarding. It gives me pleasure making something sweet for all to enjoy and a homemade cake always gives a moment in time for connection and communication. It makes me happy knowing that my baking hasn’t had added chemicals or preservatives. Although the world is against sugar at the moment I’m happy providing my children and friends with sweet homemade yummies, treats that have been made with love and most importantly free from carcinogenic.
I used to bake by hand – a full-on arm work out every time, until I bought a Food Processor. It was easy. Everything that got chucked in that machine got whizzed to smithereens. That was until I recently got a hand mixer from House of Fraser. The chore of getting the heavy food processor out of the cupboard no longer. Whenever there’s an easier option I’m all for it and since receiving the new hand mixer, it has been used and used by not only me but my eldest daughter who also loves to bake.
The House of Fraser site adds great information past it’s products and is worth a look. Recipes such as this Apple, Plum and Pecan Crumble (a must make soon), tips and guides such as what should be your kitchen essentials.
House of Fraser Home magazine was a welcomed browse after opening up my delivery box. I was impressed with it’s content. The on-style interiors and articles within were a good read and not just a flick through. House of Fraser also have an app where you can search videos and style tips and even more recipes! It’s lovely to know this large, well established brand is giving back to it’s clients with information that aims to make life easier, more wholesome and fun.
Lemon Curd Cake
250g butter 4 eggs
340g sugar zest of 2 lemons
340g self raising flour pinch of salt
8 tablespoons milk 2 x round 23cm cake tins (greased and lined)
juice & zest of 2 lemons 100g sugar
50g butter 1 egg & 1 egg yolk
LEMON CREAM CHEESE ICING
200g cream cheese 400g icing sugar
2 tablespoons lemon juice 1 teaspoon vanilla essence
Preheat the oven to 180.
Mix the butter, sugar, eggs & zest together.
Add flour, salt and milk and mix well.
Divide mixture between the two tins and bake for 20 minutes (or until a skewer come out clean).
Make the Lemon Curd while the cake is in the oven;
On very low heat melt the butter into the lemon juice and sugar. Once dissolved add the whisked eggs. Stir constantly for around 5 minutes until the curd is thick enough to coat the back of a spoon.
Make the icing;
Sieve the icing sugar and mix with cream cheese, lemon juice & vanilla essence.
To construct your cake;
Spread a good layer of lemon curd (not all of it) over the top of the bottom cake. Add a thin layer of cream cheese icing. Sandwich together the top layer to the bottom and spread the rest of the icing over. Splatter or dot the lemon curd over the top. Zest half a lemon over the cake to finish!
(Photography | Laura Thomas)
This post has been a collaboration between House of Fraser and LTID.