05/09/2025
Sweet, tangy, and made just because 🍋✨ l
Lemon Curd Cake Recipe
Ingredients
For the Cake:
120 g sugar
Zest of 2 lemons
120 g butter (softened)
2 eggs
1 tsp vanilla extract
125 g plain flour
1 tsp baking powder
Juice of 2 lemons
For the Lemon Curd:
1 egg yolk
2 tbsp + 2 tsp sugar
2 tsp lemon juice (or more, to taste)
3 tsp cold butter (cubed)
(Optional: yellow food coloring)
For Decoration (optional):
Whipped cream or buttercream
Fresh blueberries
Method
1. Make the Cake Batter
In a bowl, rub together sugar and lemon zest with your hands until fragrant.
Beat butter and the sugar-zest mixture until light and creamy.
Add eggs one at a time, beating well after each.
Mix in vanilla extract.
Sift together flour and baking powder three times for a light texture.
Stir in the juice of 2 lemons, then gently fold in the flour mixture.
Beat lightly for 10 seconds, then fold with a spatula until combined.
2. Bake the Cake
Grease and butter a baking tray.
Pour the batter in and smooth the top.
Bake at 180°C for about 30 minutes, or until golden and a toothpick comes out clean.
3. Make the Lemon Curd
Whisk egg yolk and sugar until pale yellow.
Stir in lemon juice.
Cook gently in a saucepan on low heat, stirring until slightly thickened.
Remove from heat, stir in cold butter, and mix until smooth.
(Optional: add a drop of food coloring for brightness.)
Transfer to a container, cover, and freeze overnight.
4. Assemble the Cake
Once the cake is cooled, cover it with buttercream or whipped cream.
Spread the frozen lemon curd evenly on top.