Easy Lemon Curd Cake
User Reviews
4.3
Easy Lemon Curd Cake
Description
Easy Lemon Curd Cake is prepared by creaming sugar, lemon zest, softened butter, and eggs until fluffy. Lemon curd is folded in for a bright citrus note before self-raising flour is mixed in to form a smooth batter. The batter is poured into a parchment-lined loaf tin and baked until golden and springy to touch.
The cake is allowed to cool before a lemon glaze made from icing sugar, lemon curd, and lemon juice is spread on top, creating a sweet yet tart topping. The balance of zest and curd throughout results in a moist, flavorful cake with lemon layers in both batter and glaze.
This cake suits teatime snacks or light desserts and pairs well with simple accompaniments like tea or coffee.
Using softened butter and room temperature eggs improves texture, and adjusting baking times based on oven variability prevents overbaking. The cake tin size affects baking quality; a 2lb (900g) loaf tin is recommended for consistent results.
Ingredients
FOR THE CAKE
- 250 g caster sugar superfine sugar, 1 ¼ cups
- 1 lemon zest only
- 226 g unsalted butter or margarine (Stork, 1 cup, softened
- 3 egg large
- 80 g lemon curd ⅓ cup
- 260 g self-raising flour
FOR THE GLAZE
- 100 g icing sugar or as needed, scant 1 cup
- 2 tbsp lemon curd
- 1 lemon juice only
Instructions
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2lb (900g) loaf tin (see notes) with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Beat the sugar, zest, butter and eggs together until light and fluffy.
- Add the lemon curd and beat it in until combined. Use a spatula to scrape around the sides and bottom of the bowl.
- Add the flour and beat until batter is completely smooth.
- Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
- Mix together the ingredients of the glaze in a bowl, adding as much icing sugar as needed to create a fairly thick glaze which drops slowly off a spoon.
- Spread the glaze over the cooled cake. Decorate with lemon zest, candied peel or fresh flowers.
Notes
- Use a 2lb (900g) loaf tin for better baking consistency over smaller tins.
- Ensure butter and eggs are at room temperature to achieve a light batter.
- Fresh lemon zest enhances flavor; a microplane works well for zesting.
- Test cake readiness by inserting a toothpick; it should come out clean.
- Adjust icing sugar to make a glaze that drops slowly for easy spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 200mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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