Lemon curd cake

Lemon curd cake

Lucy's Bakes
10 mins
Cooking time
35 mins
Jacqui Melville

Here’s a lemon cake from Lucy LT that’s quick to rustle up, so make sure you always keep a jar of lemon curd in the larder. However, you could lift this cake to something really special by using your own homemade version. Try it warm with crème fraîche as a lovely pudding, too.


Quantity Ingredient
175g caster sugar
175g butter, at room temperature
340g Foolproof lemon curd, (or use shop-bought)
3 eggs
225g self-raising flour
icing sugar, for dusting


  1. Preheat the oven to 190°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Beat the sugar and butter until well mixed then add half of the jar of lemon curd. Mix well.
  3. Beat in the eggs one at a time.
  4. Sift over the flour and fold in using a metal spoon.
  5. Turn the mixture into the prepared tin then drop teaspoons of the remaining lemon curd randomly over the top of the cake.
  6. Bake for 35–40 minutes. Leave the cake to cool in the tin. Turn out, remove the baking paper and dust with sifted icing sugar.


  • This recipe is vegetarian and nut-free.


  • The mixture also makes great little cupcakes.

What the the testers say

  • LIZ EVERSON – ‘I thought the mixture was too dry before I baked it but resisted adding anything and when it came out is was soft and sweet and succulent. My husband Noel enjoyed his slice warm with ice cream.’

    STELLA CAUDWELL – ‘A really easy, lovely continental sort of cake, which we had for pudding as well as with a cup of coffee.’

    CLAIRE VAN DIJK – ‘This cake is great – can’t say any more than that – worth buying good lemon curd though and make sure your oven is up to temperature before baking.’
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