‘You’d never know’ lemon drizzle cake

Name: ‘You’d never know’ lemon drizzle cake | Asda Good Living
Total time: 1 h 15 min
Yield: 10
Cuisine: British
Ingredients: 175g Caster Sugar; 175g Unsalted Butter, plus extra to grease; 2 Lemons, zest only; 3 Eggs; 1 tbsp Asda Lemon Curd; 125g Asda Free From Self Raising Flour; 50g Ground Almonds; 1 tbsp Milk; 150g Caster Sugar, for the topping; 3 Lemons, juiced, for the topping; 175g Icing Sugar, for the topping; 2–3 tbsp Lemon Curd, to decorate

Nobody will guess this one is gluten-free – lemon curd is the secret ingredient.

By Asda Good Living,27th April 2023

Cook: 1 Hour 15 Mins

Serves: 10

Price: £0.42 per serving

Nutritional Information

Each 91g serving contains

Energy
1365kj
359kcal

18%

Fat
15.7g

Med
22%

Saturates
8.1g

High
41%

Sugars
42.5g

High
47%

Salt
0.16g

Low
3%

of your reference intake.
Typical energy values per 100g:
1500kj/359kcal

Ingredients

175g Caster Sugar

175g Unsalted Butter, plus extra to grease

2 Lemons, zest only

3 Eggs

1 tbsp Asda Lemon Curd

125g Asda Free From Self Raising Flour

50g Ground Almonds

1 tbsp Milk

150g Caster Sugar, for the topping

3 Lemons, juiced, for the topping

175g Icing Sugar, for the topping

2–3 tbsp Lemon Curd, to decorate

Method

Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 2lb loaf tin.

Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk or freestanding mixer until pale and fluffy. Next add the eggs and lemon curd and beat again for 30 secs. (The mixture will look runny but the flour will bring it all together.)

Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake for 50–60 mins until golden brown on top and a skewer inserted into the centre comes out clean.

Leave the cake to cool on a wire rack. For the topping, start by making a syrup. Add the caster sugar and the juice of 2 lemons to a saucepan set over a low heat for 2–3 mins until the sugar has dissolved. Prick holes all over the warm cake and carefully spoon over the syrup, covering it evenly until it all absorbs.

Leave the cake to cool completely in the tin for at least 1 hour. Once the cake is cool, beat the icing sugar with the juice of 1 lemon until smooth. You want the icing to be nice and thick but spreadable. Pour the icing over the cake and leave to set. Decorate with extra lemon curd drizzled over the top.