Step 1Pre-heat the oven to 165°C/325°F/Gas Mark 3.
Step 2Place 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.
Step 3Pour the mixture into a lined loaf tin and bake for 45 minutes.
Step 4For 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.
Step 5When 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.
Step 6Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.
- 250 g Country Range Sponge & Pudding Mix
- 50 ml milk
- 2 lemons, zest only
- 75 ml cold water
- For the lemon curd:
- 125 ml Country Range Lemon Juice
- 125 g caster sugar
- 3 Country Range Free Range Medium Eggs
- 6 yolks of Country Range Free Range Medium Eggs
- 125 g Country Range Butter
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