Lemon drop chilli loaf cake served on a cake stand

Lemon drop chilli loaf cake

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Prep: 30 mins Cook: 40 mins Plus cooling

Easy

Serves 10-12

Combine lemons and lemon drop chillies to create a cake with a real citrussy kick. This easy bake makes a stunning centrepiece dessert

Nutrition and extra info

  • un-iced
  • Vegetarian

Nutrition: Per serving (12)

  • kcal633
  • fat27g
  • saturates16g
  • carbs87g
  • sugars61g
  • fibre1g
  • protein9g
  • salt0.9g
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Ingredients

  • 250g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g self-raising flour, plus extra for dusting
  • 200ml buttermilk or natural yogurt
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 6 lemons, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g golden caster sugar
  • 6 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • jar lemon curd (around 300g), for the centre

For the chilli caramel

  • 4 dried lemon drop chillies
  • 100g golden caster sugar

For the frosting

  • 50g butter, very soft
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden icing sugar
  • 100g full-fat soft cheese, any liquid drained

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and flour two 20cm cake tins. Mix the buttermilk (or yogurt) with 2 tbsp lemon juice.

  2. Beat the butter and sugar until creamy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Fold the flour into the batter, followed by the buttermilk mixture. Spoon the batter into the cake tins and level the surface. Bake for 25-30 mins, or until a skewer inserted into the centre comes out clean. Leave to sit for 10 mins, then turn out onto a wire rack and leave to cool.

  3. To make the caramel, put 1 chilli in a jug and add 100ml boiling water. Leave to steep for 10 mins (don’t leave it any longer or the chilli flavour will be too strong). Strain into a pan, then scatter over the sugar. Heat gently until the sugar melts, then boil until you have a light caramel. Take off the heat and quickly dip the remaining whole chillies in, then leave them to set on a piece of baking parchment. Put the pan back on the heat and stir the remaining lemon juice (from the cake mixture), reserving 1 tbsp, into the caramel to make a sauce. 

  4. To make the frosting, beat the butter until very soft. Beat in the reserved 1 tbsp lemon juice and the icing sugar, then fold in the soft cheese – don’t beat it or the mixture will soften too much. If it’s too soft, chill for 10 mins.

  5. Drizzle a tiny bit of caramel over one cake, then add a layer of lemon curd and place the other cake on top. Spread the frosting over the top, drizzle over the remaining caramel and decorate with the chillies.

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