Lemon Curd Cake: A Sweet and Zesty Delight

This Lemon Curd Cake is the perfect combination of sweet and tangy flavors, with a soft, buttery cake and a refreshing lemon curd filling. The rich, creamy lemon curd adds a bright, zesty flavor that complements the light sponge cake beautifully. Topped with a smooth lemon icing, this cake is a delightful treat for any occasion.

Why You’ll Love This: You’ll love this cake for its perfectly balanced flavors—sweet yet tangy, with a soft and fluffy texture. The homemade lemon curd adds a burst of citrusy brightness that’s perfect for lovers of zesty desserts. The lemon icing ties everything together, creating a beautifully finished cake that’s as impressive as it is delicious.

Perfect Occasion: This lemon curd cake is ideal for spring and summer celebrations, such as birthdays, garden parties, or afternoon teas. Its bright flavor and vibrant appearance make it perfect for special occasions, but it’s also simple enough to whip up for a weekend treat.

Decoration Tips: To give the cake an elegant look, decorate with finely grated lemon zest on top. You could also add edible flowers or a few thin slices of lemon for an extra touch of sophistication. For a more indulgent finish, drizzle a little extra lemon curd over the icing.

Recipe:

For the Cake:

• 150g butter, softened
• 1 cup (215g) caster sugar
• 2 large eggs
• 2 tsp finely grated lemon rind
• 1 cup (150g) plain flour
• 1/2 tsp baking powder
• 1/3 cup (80ml) milk

For the Lemon Curd:

• 50g butter, chopped
• 1/2 cup (100g) caster sugar
• 1 egg, whisked
• 2 tsp finely grated lemon rind
• 1/4 cup (60ml) fresh lemon juice

For the Icing:

• 1 1/2 cups (240g) icing sugar mixture
• 1/4 cup lemon curd

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 160°C (320°F). Grease and line the bases of two 15cm (6-inch) round cake pans with parchment paper.
2. Prepare the Cake Batter:
   • In a large mixing bowl, use an electric mixer to beat the softened butter and caster sugar until pale and creamy.
   • Add the eggs one at a time, beating well after each addition, until just combined. Stir in the grated lemon rind.
   • In two batches, sift in the flour and baking powder, then add the milk. Gently fold the mixture together until just combined.
3. Bake the Cakes:
   • Divide the cake batter evenly between the prepared pans and smooth the surface with a spatula.
   • Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
   • Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Lemon Curd:
   • While the cakes are cooling, make the lemon curd. In a small saucepan, combine the butter, caster sugar, whisked egg, lemon rind, and lemon juice over medium heat.
   • Stir constantly until the mixture thickens and begins to boil, about 5-7 minutes. Be careful not to overcook, or the curd may curdle.
   • Once thickened, remove from heat and strain the curd through a fine sieve to remove any lumps. Place the curd in the fridge to chill.
5. Assemble the Cake:
   • Once the cakes have cooled, use a serrated knife to level the tops of each cake.
   • Spread the remaining lemon curd over the top of one cake layer.
   • Place the second cake layer on top to create a sandwich.
6. Make the Icing:
   • In a small bowl, combine the icing sugar and 1/4 cup of the lemon curd. Stir until smooth to create a thick, spreadable icing.
7. Finish the Cake:
   • Spread the lemon icing over the top of the cake. Allow the icing to set for a few minutes before decorating with grated lemon zest or any other desired garnishes.

Enjoy!