Overview
Lemon Curd Cake
By Amy // Posted Apr 23, 2022 // Category Cakes, Baked Desserts
This Lemon Curd Cake is perfect to make from now as lemons are just coming into season.
Imagine a soft citrus butter cake, essentially a lemon madeira cake, made even better by the addition of some homemade tangy curd. It’s so beautifully sweet and sour, perfect to have with morning and afternoon tea.
Make sure you read my tips below for more information on making homemade lemon curd.
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tips
1. Ingredients
The butter and eggs need to be at room temperature, simply place it on the counter for a few hours before you need to use them. You should use eggs that are around 50-55grams, not jumbo ones. As you are zesting the lemons, you should try to use unwaxed lemons.
2. Equipment
I used a circular 23cm(9in) springform cake tin, but you can also use a 24cm (9.5in) square tin as well. I would recommend that you use a stand mixer / electric beater with a paddle attachment to create the most stable cake texture. You also need two large mixing bowls, a spatula, baking paper, and zester.
3. Lining the tin
You need to place some baking paper on the base of the springform and then the some baking paper on the sides of the tin separately. If you put some cake batter on the baking paper, it will adhere to the cake tin. This will make it easier to put the baking paper on the sides. You can butter, then flour the cake tin instead of using baking paper as well.
4. How do you make a good butter cake?
Firstly, you really need butter that is completely at room temperature for it to cream well. I’d recommend creaming at a medium speed so that the air bubbles are uniform and stable. When is the creaming done? Well, you need to look for a pale yellow colour and your mixture should be light and fluffy. This can take a few minutes to reach this stage. You should also remember to scrape the sides and bottom occasionally while you cream. If your ingredients are cold, you may need to whisk the eggs and sugar for a little longer.
5. How do you make lemon curd?
To make lemon curd at home, you need some butter, eggs, white sugar, lemons, and salt. That’s it. It’s superior to the ones you get at the supermarket. All up, it should take around 25 minutes to make and it can keep in the fridge for up to 2 weeks. Easy to have on toast and can be used as a topping on many desserts.
Here’s my lemon curd recipe – Best Homemade Lemon Curd
Preheat the oven on to 170C (340F). Line a 23cm (9inch) round spring-form cake tin with baking paper.
Cream the butter, sugar and lemon zest using a stand mixer or handheld mixer at medium speed until it is light and pale.
Add the eggs one by one, making sure each egg is well mixed before adding the next egg into the mixture.
Prepare the dry ingredients. In a large mixing bowl, whisk together the plain flour and baking powder. Fold half the flour mixture into the butter mixture as well as half of the lemon juice. Stop folding as soon as the mixture comes together. Repeat with the remaining flour mixture and lemon juice.
Pour the batter into your prepared tin and place the lemon curd on top of the cake. Swirl the lemon curd around using a skewer so that it goes into the batter a little. Bake for around 50-60 minutes or until a skewer placed in the middle comes out clean.
Cool in the cake tin and top with icing sugar before serving. Store in an airtight container in room temperature for up to 2 days or in the fridge for up to 5 days.
Ingredients
Directions
Preheat the oven on to 170C (340F). Line a 23cm (9inch) round spring-form cake tin with baking paper.
Cream the butter, sugar and lemon zest using a stand mixer or handheld mixer at medium speed until it is light and pale.
Add the eggs one by one, making sure each egg is well mixed before adding the next egg into the mixture.
Prepare the dry ingredients. In a large mixing bowl, whisk together the plain flour and baking powder. Fold half the flour mixture into the butter mixture as well as half of the lemon juice. Stop folding as soon as the mixture comes together. Repeat with the remaining flour mixture and lemon juice.
Pour the batter into your prepared tin and place the lemon curd on top of the cake. Swirl the lemon curd around using a skewer so that it goes into the batter a little. Bake for around 50-60 minutes or until a skewer placed in the middle comes out clean.
Cool in the cake tin and top with icing sugar before serving. Store in an airtight container in room temperature for up to 2 days or in the fridge for up to 5 days.
Servings 12
- Amount Per Serving
- Calories 411
- % Daily Value *
- Total Fat 26.9g42%
- Saturated Fat 15.3g77%
- Cholesterol 168mg57%
- Sodium 211mg9%
- Potassium 156mg5%
- Total Carbohydrate 43.1g15%
- Dietary Fiber 1.1g5%
- Sugars 22.7g
- Protein 6.1g13%
- Calcium 4%
- Iron 9%
- Vitamin D 84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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