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  • andybrom

Lemon Curd Cake

We used to have a lemon tree that gave a huge quantity of lemons. Curd was always a family favourite, especially in this cake.

We used to have a lemon tree that gave a huge quantity of lemons. Curd was always a family favourite, especially in this cake.

The best cake I've made in years. Thank you! – John Doe

Ingredients : What you need


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The Cake

  • 225g unsalted butter diced

  • 225g caster sugar

  • 225g Self-raising flour

  • 2 teaspoons baking powder

  • 4 medium eggs

  • 50 ml Double Cream

  • Finely grated zest

  • Juice of 1 lemon


The Cake

  • Finely grated zest

  • juice of 1 lemon

  • 2 Medium eggs

  • 60g Unsalted Butter

  • 90g caster sugar

  • 200g mascarpone (Not Necessary)


The Topping

  • Juice of 1 lemon

  • 50g caster sugar


Method : How to make it


Lemon Curd


First make the lemon curd. Place all ingredients except mascarpone (if using) in a bowl set over a saucepan of simmering water. Don’t let the bowl sit in the water.


Whisk until the butter melt, then continue to whisk until the mixture resembles a thick custard. This will take longer than you think. If you want it very smooth pass it through a sieve into a bowl (I don’t do this), cover with cling wrap and chill until set.



The Cake


Preheat the oven to 170 degrees and grease a 20cm cake tin with a removable base. Place all cake ingredients in a food processor or hand-held mixer and cream together.


Transfer the mixture into the cake tin and smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.



Finishing Up!


Stir the topping together the pour it evenly over the cake and leave to cool.

Take the cake out of the tin, slice through the cake with a break knife and add the curd to the bottom half.


Then sandwich the two halves together. You can either top the cake with more curd or add it to the side when serving.

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