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Lemon Curd Cake
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Lemon Curd Cake

Lovely two layer cake made with lemon curd and lemon zest, filled and topped with a mascarpone cream, and lots of lemon curd
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 668kcal
Author thebakingexplorer

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
  • 100 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

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.

Nutrition

Calories: 668kcal | Carbohydrates: 67g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 287mg | Potassium: 94mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1289IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg