We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
10 Total- 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
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.
Ingredients
10 Total- 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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