Light Muscovado Lemon Cake Posted on 1 Jul 21:51


225g (8oz) Wholemeal Self Raising Flour
125g (4oz) butter, cubed
125g (5oz) Billingtons Unrefined Light Muscovado Sugar
2 lemons, finely grated zest and juice
2 large eggs
2 tbsp lemon curd
for the topping:
200g (7oz) cream cheese
50g (2oz) butter
4 tbsp Icing Sugar, sieved
3 tbsp lemon curd


1 Preheat the oven to 180°C/fan 160°C. Grease a 7 x 11inch tin.
2 Put the flour into a processor with the butter and blend until the mixture forms into crumbs.  Add the sugar, lemon zest and juice, eggs and lemon curd and whiz again until well blended together.
3 Spoon the mixture into the prepared tin and bake for 45 minutes until the cake is risen and firm and a cocktail stick inserted into the centre comes out clean.
4 Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack.