Lemon Drizzle Cake & Lemon Curd
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Lemon Drizzle Cake & Lemon Curd

Lemon Drizzle Cake & Lemon Curd

with White Chocolate Ganache & Passionfruit | Serves 6+

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:
Egg
Gluten
Wheat
Milk
Soy

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

Preparation Time
Cooking Time
DifficultyEasy

Ingredients

/ Serving 6 people

½ packet

icing sugar

(May be present: Gluten, Peanut, Sesame, Soy, Milk, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

2

lemon

1 packet

caster sugar

(May be present: Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

white chocolate chips

(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

light cooking cream

(Contains Milk;)

2

passionfruit

1 packet

lemon curd

(Contains Milk;)

Not included in your delivery

3

eggs

(Contains Egg;)

½ cup

milk

(Contains Milk;)

200 g

butter

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Nutritional Values

Energy (kJ)3199 kJ
Fat38.1 g
of which saturates23.6 g
Carbohydrate97.8 g
of which sugars77.2 g
Protein9.7 g
Sodium584 mg
The average adult daily energy intake is 8700 kJ

Utensils

Small Pan

Instructions

1
1

• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g of the butter and set aside at room temperature to soften. Weigh out 100g of icing sugar. • Zest lemons, then 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
2

• In a large bowl, place 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 basic sponge mix, lemon zest and the milk until just combined. • Pour cake batter into 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
3

• While the cake is baking, place white chocolate chips in a medium heatproof bowl. • In a small saucepan, heat light cooking cream over medium heat until just steaming, 2-3 minutes. • Pour cream over chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

4
4

• When the cake has 10 minutes bake time remaining, wash out the saucepan. • Add 1/4 cup lemon juice and the measured icing sugar to pan. Cook over medium heat, stirring occasionally, until sugar is dissolved and starting to simmer, 3-4 minutes.

5
5

• When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour lemon syrup over cake. • Set aside to cool completely in the tin.

6
6

• Halve passionfruit. • Transfer cake to a serving plate. Spread with white chocolate ganache, then spoon over passionfruit. • Slice and serve with lemon curd. Enjoy!

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