Zesty Lemon Curd and Orange Loaf Cake

Name: Zesty Lemon Curd and Orange Loaf Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 170 g soft salted butter; 150 g golden caster sugar; 150 g self-raising flour; 70 g natural yogurt (for tzatziki); 50 g ground almonds; 20 g flaked almonds; 2 pcs eggs; 3 tbsp lemon curd; 2 tsp baking powder; 1 piece orange zest; 1 tbsp milk; 1 piece lemon zest

A moist and tender citrus loaf cake featuring a hidden layer of tangy lemon curd and a crunchy almond topping. This easy-to-bake treat combines the bright flavors of orange and lemon for a perfect afternoon tea accompaniment.

Servings10 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

soft salted butter
170 g
golden caster sugar
150 g
self-raising flour
150 g
natural yogurt (for tzatziki)
70 g
ground almonds
50 g
flaked almonds
20 g
eggs
2 pcs
lemon curd
3 tbsp
baking powder
2 tsp
orange zest
1 piece
milk
1 tbsp
lemon zest
1 piece

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 1-liter loaf tin with a little butter and line it with baking parchment.

In a large mixing bowl, combine the softened butter, golden caster sugar, eggs, yogurt, self-raising flour, baking powder, ground almonds, orange zest, milk, and 1 tablespoon of the lemon curd. Whisk the mixture until it is smooth and well-combined.

In a separate small bowl, whisk the remaining 2 tablespoons of lemon curd to loosen its consistency so it is easier to dollop.

Spoon half of the cake batter into the prepared loaf tin. Dollop the loosened lemon curd over the center, then carefully top with the remaining batter.

Scatter the flaked almonds over the top of the batter. Bake for approximately 50 minutes, or until the cake has risen, is golden brown, and a skewer inserted into the center comes out clean.