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Lemon Drizzle Cake & Lemon Curd

Lemon Drizzle Cake & Lemon Curd

with White Chocolate Ganache & Coconut Almond Crunch | Serves 8+

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Zingy, bright and oh-so tasty! Lemon drizzle cake gets its name from a sweet lemony syrup that's poured over the cake while it's still warm to ensure it stays moist, tender and totally infused with zesty citrus flavours.

Allergens:EggsGlutenMilkSoySulphitesTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time100 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

½ packet

icing sugar

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2

lemon

1 packet

caster sugar

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy, Sulphites)

1 packet

basic sponge mix

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

white chocolate chips

(ContainsMilk, SoyMay be presentGluten, Peanuts, Tree Nuts, Sesame)

½ bottle

longlife cream

(ContainsMilk)

1 packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

lemon curd

(ContainsEggs, Milk)

Not included in your delivery

3

egg

(ContainsEggs)

⅓ cup

milk

(ContainsMilk)

200 g

butter (softened)

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3400 kJ
Fat43.1 g
of which saturates27.1 g
Carbohydrate95.2 g
of which sugars74.5 g
Protein10 g
Sodium499 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Small Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure 200g butter and set aside at room temperature to soften. Weigh 100g icing sugar. Zest the lemons and juice (you should get about 1/4 cup juice).

TIP: Weigh out your ingredients before you start as we've sent a bit extra icing sugar!

2

In a large bowl, place the caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Using a spoon, fold in the basic sponge mix, lemon zest and milk until just combined. Transfer the cake batter to the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.

TIP: Softened butter is easier to beat and helps your cake have a light texture!

3

While the cake is baking, place the white chocolate chips in a medium bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

4

When the cake has 10 minutes bake time remaining, wash out the saucepan. Add the lemon juice and the measured icing sugar to the pan. Cook over a medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.

5

When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour the lemon syrup over the whole cake. Set aside to cool completely in the tin. Meanwhile, heat a medium frying pan over a medium-high heat. Toast the slivered almonds and shredded coconut until golden, 3-4 minutes. Transfer to a bowl.

6

Transfer the cake to a serving plate and spread with the ganache. Top with the coconut almond crunch. Slice and serve with the lemon curd.