Cynthia’s Lemon Cake


2 eggs, plus their combined weight (always check this as they do vary) in each of butter, sugar and self-raising flour.

1 Tablespoon ground almonds

1 Tablespoon good lemon curd

Grated rind 1 lemon, plus its juice

Caster Sugar

a 2Lb loaf tin, greased and bottom-lined


This recipe is from Cynthia Ramsden’s book “A garden in my life”,
ISBN 978-0-9541089-2-2, published by Grafika in 2001 and 2009. It may be found on page 145. Why not buy the book and learn not only another two-dozen recipes, but  also enjoy the pictures of the magnificent garden at Fanshawe Gate Hall and read about it’s history?


Preheat the oven to Gas Mark 2.

Cream the butter and sugar and add the beaten eggs, a small amount at at time. Mix in the ground almonds, lemon curd and grated lemon rind. Fold in the flour. Spoon the mixture into the tin. Bake at gas mark 2 for 40-45 minutes until firm and golden brown. When the cake is cool, gently spoon over the juice of 1 lemon mixed with 4 teaspoons of caster sugar.


  1. 1)Although the recipe states a loaf tin, I have found that the cake works well in an ordinary cake tin too. An 8” round tin is about the right size, or for a thin cake try a 10” sandwich tin.

  2. 2)When I served this at a recent garden Open Day, I dredged the surface with extra caster sugar which set into the most wonderful sugar-crust (see picture above).

  3. 3)This cake is exceptionally moorish .... don’t make it unless you are prepared for it all to be eaten within the day!