Lemon Drizzle Cake with Lemon Cream and Berries

I know it's been a while since I've last posted, but for some reason I've not really been in the mood for much writing. I've also been off sick for a bit, which meant I spent quite a lot of time sleeping and just generally not having much energy for anything. I'm better now though and just thought that I'd better get back to it, especially as I'll be off again on my summer holiday soon, which will mean another dry period.

Last weekend I was invited to T's first birthday party. I promised to bring a cake for the buffet. It didn't have to be a birthday cake, as they already had a fabulous one., so I decided to make a lemon cake. I knew that JM was bringing a chocolate one and I like the freshness of lemon cake on a sunny day.

Wanting it to be a little more special for the ocassion I decided to top it with lemon cream and fresh strawberries, which made it that bit more decadent and also looked great.



There isn't really a new recipe, but this is what I did:

Lemon Drizzle Cake with Lemon Cream and Berries

Use the recipe for Easy Peasy Lemon Drizzle Cake, but bake it in a 26cm springform pan, rather than the usual loaf tin to give you the base for the cake. Baking it in a larger tin means of course that it bakes quicker, so it should be done after about 30 minutes. Test with a wooden skewer.

Allow to fully cool before assembling the cake.

Whip 200ml of double cream (or you can use whipping cream) with 1tbsp of icing sugar.

Once stiff, stir in 2 generous tablespoons of lemon curd.

Evenly spread the cream over the base with a palate knife.

Top with loads of your favourite summer berries. I used just strawberries, which I cut into different sizes, but you could use rasperries, blackberries or blueberries, or a mixture of all.