This Lemon Curd Cake is a delightfully simple cake to make, with such an attractive and impressive result. It's a great cake if you're not that confident with decorating, or if you just want something really straightforward, but that still tastes amazing! The cake is a lovely light sponge with lemon curd and lemon zest. It's filled and topped with a mascarpone cream that's so lovely and fresh. And of course, there's plenty of lemon curd! It both fills and top this yummy lemon cake, and it provides the decor with it's tempting drips down the side of the cake.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake, but you can use unsalted butter too.
- I used mascarpone cheese for the filling, but cream cheese will work well too.
- If you would like to make your own lemon curd for this cake, check out my Homemade Lemon Curd recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Lemon Curd Cake
Mix together caster sugar and butter until it is light and fluffy, about three minutes. Then whisk in eggs and lemon curd until incorporated, then mix in self raising flour gently. Finally, fold in the lemon zest.
Divide the mixture between the cake tins. Bake for 35 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool fully.
Make the filling by mixing together mascarpone cheese, double cream, vanilla extract and icing sugar until thick. Spread half of the filling over the first cake layer, then spread over half of the lemon curd. Add the second layer of cake and spread over the remaining filling. Drizzle over the remaining lemon curd.
For the full recipe with measurements, head to the recipe card at the end of this post.
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
How long does this cake last for and can you freeze it?
The cake will keep in an airtight container for 2 days in the fridge. You can freeze the undecorated sponges on their own. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. Freeze for up to 3 months. Once the cake is decorated I do not recommend freezing it.
Can you make this cake with plain or all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made in different sized tins?
If you would like to make this cake in different sized tins, please check my Conversion Guide to find out how to adjust the recipe.
Can this recipe be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 + ½ teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free lemon curd for the cake and dairy free cream, dairy free mascarpone cheese and dairy free lemon curd for the filling and topping. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Lemon Curd Cake:
- I used a spoon to randomly dollop and drizzle the lemon curd over the cake, you could pipe it on too for a neater finish.
- I spread the filling onto the cake, it can also be piped on if you prefer.
- If you want to add more decoration to the cake you could add edible flowers, lemon slices, lemon zest or sprinkles.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Cooling rack
- Kitchen scales
- 8" cake tins
- Round cake tin liners
- Cake tester
- Electric hand mixer
- Piping bags
- Lemon Curd
- Zester
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More lemon curd recipes...
- Homemade Lemon Curd
- Lemon Meringue Cupcakes
- Triple Lemon Cake
- Lemon Meringue Pie
- Lemon Curd & White Chocolate Bread Rolls
- Lemon Meringue Dessert Pots
- Lemon Rainbow Cake
- Sticky Ginger Cake with Lemon Curd
- Mini Easter Cakes
- Lemon Baked Donuts
- Lemon Cupcakes with Lemon Curd Filling
- Lemon Curd Ice Cream (No Churn)
- Lemon Curd Cheesecake (No Bake)
Lemon Curd Cake
Ingredients
For the cake
- 350 g Butter or baking spread unsalted, softened
- 350 g Caster sugar
- 150 g Lemon curd good quality shop bought, or homemade
- 4 Eggs large
- 2 Lemons zest only
- 350 g Self raising flour
For the filling and decoration
- 250 g Mascarpone cheese
- 150 ml Double cream
- 3 tbsp Icing sugar
- 1 tsp Vanilla extract
- 125 g Lemon curd good quality shop bought, or homemade
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line two 8" cake tins (that are at least 2" deep)
- To make the sponge, mix together the caster sugar and baking spread using an electric mixer until it is light and fluffy, about 3 minutes
- Whisk in the eggs and lemon curd until well combined
- Then gently mix in the self raising flour
- Finally, fold in the lemon zest
- Divide the mixture between the tins. You can do this by eye, or use scales for accuracy
- Bake them for 35-40 minutes or until they are golden brown and a skewer inserted in the middle comes out clean
- Once the sponges are baked, remove from the oven and leave to cool for 15 minutes in the tin. Then run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely
- To make the filling use an electric mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick
- Put one of the sponges on your chosen cake stand or serving plate and spread half of the mascarpone cream all over it
- Then spread half of the lemon curd over it
- Top with the second sponge and spread the remaining mascarpone on top of the cake
- Drizzle or spoon over the remaining lemon curd, letting it drip down the sides
- Serve immediately. Store leftovers in an airtight container in the fridge and eat within 2 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake, but you can use unsalted butter too.
- I used mascarpone cheese for the filling, but cream cheese will work well too.
- If you would like to make your own lemon curd for this cake, check out my Homemade Lemon Curd recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Giangi Townsend
You had me at lemon curd! Cannot wait to make it this weekend. I have some lemons that need to use. Thank you for sharing
Jean
So delightfully delicious dessert and bursting with flavors.
Nancy
This was the perfect amount of lemon and sweetness
Jennie Forbes
Just made this, but without the cream….lemon curd filling and then a dusting of icing sugar on top. Absolutely delicious, just the right amount of tanginess. Lovely light sponge.
Lil
This is the best cake i have ever made. This recipe changed my life. All of my friends only want me for my lemon curd cake now. Amazing recipe 10/10 would recommend.
thebakingexplorer
Thank you so much for such wonderful feedback Lil!!
Christine Mason
Absolutely lovely cake my neighbours and family love this cake can I please ask am I able to freeze it
thebakingexplorer
Thank you so much, I'm so pleased to hear this! Please see the paragraph all about freezing this cake within the post 🙂
Emma
Hi Kat, I would love to make this cake for my best friend's birthday but I have a couple of questions. I am confused about the amount of eggs to use if I upgrade the cake tin size. I would like to make either a 9 inch or a 10 inch instead of the 8 inch your recipe uses. Can you please tell me how many eggs I would need for 9 inch and 10 inch. Also, as I cannot bake two cakes in these sizes of tins on the same shelf in the oven, is it okay to bake them one at a time and to leave the remaining batter in the bowl on the work top? Many thanks.
thebakingexplorer
Hi Emma, I would recommend using 5 eggs for a 9" cake and 6 eggs for a 10" cake. If you can't bake both together, do not leave the batter on the work top. Make the two batches of batter fresh, otherwise if will affect the bake. I hope that helps!