Lemon and Currant Swirl Cake

Sunday 25 September 2011

This is one of my favourite tea time loaf cakes. It's moist and delicious, even if . . . no matter how many times I make it I have not ever been able to keep the jam in the middle . . . and you know how much we like jam in this house!!

For some reason it always sinks to the bottom, but no mind . . . it's scrummy anyways!
The crumb is very moist and the jam sets it off just perfectly.
You don't have to use black currant jam either . . . you can use strawberry, or cherry, or blueberry. Heck, I've even used Lemon Curd, which is fantastic as well!!

If you want you can dust the top with some caster sugar instead of the icing sugar, or you can even leave it out all together.

Try cutting it into slices and placing them in a bowl, topping with some ice cream and then a bit of the same flavoured jam warmed up and spooned over top.

Absolutely splendiferously scrummy yummy!!! Nom! Nom!

*Lemon and Black Currant Swirl Cake*
makes one 2 pound loaf cake
Printable Recipe

I wish I could figure out how to keep the jam swirled into the cake, but nevermind, it tastes fabulous nonetheless!!

6 ounces butter, softened (3/4 cup)
6 ounces caster sugar (generous 3/4 cup)
3 large free range eggs
7 ounces self raising flour (1 3/4 cups)
1 ounce ground almonds (1/3 cup)
the grated zest of one unwaxed lemon
4 TBS black currant conserve
Icing sugar to serve

Preheat the oven to 180*C/350*C/ gas mark 4. Line a 2 pound loaf tin with nonstick baking parchment. Set aside.

Place all of the cake ingredients, with the exception of the conserve, into a mixing bowl. Beat with an electric mixer for several minutes, until smooth. Spread into the prepared tin and smooth the top over. Place the conserve in a line down the centre of the cake and swirl it a bit with a round bladed knife.

Bake for 40 to 50 minutes, until risen and a skewer inserted into the centre comes out clean. Leave to cool in the pan for about 5 minutes before turning out onto a rack to cool completely. Dust with icing sugar before serving.

Note: for some reason the jam always sinks to the bottom. I let the cake cool upside down so that it kinda moves back into the cake if you know what I mean. I wish I could figure out a way to stop this from happening!

Over in the Cottage today, a delicious Pineapple Slaw.

Oh, and I'm also talking about Elevenses in a guest post over on Picture Britain today! Hop on over for some more deliciousness!!


  1. I'm not a big jam fan, but I love lemon and think the lemon curd would be delicious with it, and a little vanilla ice cream.

  2. Thia sounds delicious, sunken jam or not! I am hosting a tea for my daughter's birthday and this is definitely on the menu.

  3. That looks delicious. I thought of you while we were in France surrounded by English people. We ate English dinners at our B&B and had English tea with Maggie. xo Jenny

  4. I am definitely making this next week (Tuesday), don't worry about the sunken jam! Your cake looks delicious and a little vanilla ice cream would be nice.

  5. That looks delicous and the perfect cake to munch on at the weekends

  6. Looks delicious even though the jam sank to the bottom! Was not sure if you were around as I have not seen you lately and the notifications on my dashboard have been playing up......but I see you here with a LOVELY cake, so all is well! How is Todd now? He was ill last time I dropped by.
    Have a peaceful Sunday.

  7. It looks so good..bottom or not..that often happens to me too:) I love Mindy also..

  8. All that is important is that the jam is in it!! Love cakes like this.

  9. This cake look amazing! I love it dear Marie, hope you have a nice and lovely Sunday, huggs my dear, xxgloria

  10. That looks lovely! Can't wait to try it.

  11. I'll bet the reason your black currants sinks is the viscosity of the conserve. Try thinning it a little bit with some water or lemon juice. I had this issue with a raspberry swirl loaf... I thinned it out and Viola! The jam stayed put. This looks lovely and it's on my must bake list... no kidding, I keep a list.

  12. Thanks Noelle. I'll have to try that next time! Hope you enjoy the loaf! xx


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