Lemon Loaf Cake - cooking recipe

Ingredients

600 g butter, at room temperature
1 None lemon, zested
200 g sugar
1/2 tsp vanilla extract
4 None medium eggs
125 g plain flour
125 g cornflour
1 tsp baking powder
75 g icing sugar
450 g lemon curd
125 g redcurrant jelly
60 g hazelnut brittle, crushed into small pieces

Preparation

Preheat oven at 350\u00b0F. Melt 2 sticks of the butter in a saucepan. Pour into a large bowl and set aside to cool. Stir in the granulated sugar, vanilla extract, lemon peel and a pinch of salt. Stir in the eggs, 1 at a time. Sift together the flour, cornstarch and the baking powder then stir into the mixture until well blended. Pour into a greased and floured 9 x 4 inch loaf pan. Smooth the top with a spatula.
Bake for 50-60 mins. After 30 mins baking time, remove from the oven and cut along the length of the cake with a sharp knife to create a slit about 1 inch deep and return to the oven. Cool cake in the pan for about 10 mins. Remove cake from the pan and place on a wire rack to cool completely.
Meanwhile, beat the remaining 3 sticks butter and powdered sugar until smooth and creamy. Stir in the lemon curd. Stir the red currant jelly in a bowl until it is a smooth, thick liquid.
Cut the cooled cake horizontally into 3 even layers using a long, sharp knife. Spread red currant jelly on the top of the bottom layer, reserving a few tablespoons for garnish. Spread with 1/4 of the lemon cream. Place the second cake layer on top. Spread with another 1/4 of the lemon cream. Place the third cake layer on top. Refrigerate the cake for about 1 hour. Spread the top and sides of the cake with the remaining lemon cream. Drizzle with the remaining red currant jelly. Sprinkle with the crushed nut brittle. Return to the refrigerator for 2 hours before serving.