Lemon Cake with Lemon Curd

Method

• 1

  Step 1

  Pre-heat the oven to 165°C/325°F/Gas Mark 3.
• 2

  Step 2

  Place 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.
• 3

  Step 3

  Pour the mixture into a lined loaf tin and bake for 45 minutes.
• 4

  Step 4

  For 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.
• 5

  Step 5

  When 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.
• 6

  Step 6

  Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.