Light Muscovado Lemon Cake Posted on 01 Jul 21:51
for the topping:
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.