Lemon Curd Cake

Lemon Curd Cake


Serves 8


  • Icing sugar, for dusting
  • 2 tablespoons lemon curd
  • 100g (3 ½ oz) caster sugar
  • 100g (3 ½ oz) unsalted butter, softened
  • 150g (5oz) self-raising flour
  • 2 large eggs (at room temperature), beaten
  • Zest of 1 lemon

For The Lemon Drizzle

  • Juice of 2 lemons
  • 50g caster sugar

To Serve

  • Crème Fraiche
  • Lemon curd


Preheat the oven to 170°C (325°F), Gas Mark 3.  Grease a shallow 20cm (8 inch) cake tin and dust it with icing sugar.


Beat the lemon curd, sugar and butter in a large bowl.  Sift in the flour while continuing to beat.  Add the eggs and beat again, and finally add the lemon zest.


Pour the mixture into the cake tin and bake for 35 minutes, then allow to cool in the tin for 10 minutes, until the cake shrinks slightly away from the sides.  Transfer to a wire rack and leave to cool.


Mix the lemon drizzle ingredients together and drizzle over the cooled cake. 


Serve slices of the cake with a spoonful each of crème fraiche and lemon curd.