Lemon Curd Cake
This Lemon Curd Cake has a lemon curd sponge with lemon buttercream and a drizzle of lemon curd.
Servings: 12 Servings
Ingredients
For the Lemon Curd Cake
- 325 g Caster Sugar
- 325 g Unsalted Butter or Stork
- 325 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Baking Powder
- 2 Lemons (zest only)
- 125 g Lemon Curd
For the Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 2 Lemons (juice only)
- Leftover Lemon Curd
Instructions
To Make the Lemon Curd Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave it to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder lemon zest and lemon curd. Whisk until all the ingredients are combined.
- Split the mixture between your two cake tins.
- Bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Lemon Buttercream
- Beat together the unsalted butter and icing sugar until it is thick and creamy.
- Add in the lemon juice and mix again until fully incorporated.
- If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
Putting it All Together
- Place your first cake onto your serving plate and spread over half of the buttercream.
- Heat the remaining lemon curd in the microwave for 10-20 seconds to soften and drizzle over the top of your buttercream.
- Place your second cake on top and spread the remaining buttercream over the cake. Drizzle over the lmeon curd and finish with some sprinkles.
Notes
- This Lemon Curd Cake will last 3+ days in an airtight container.