Lemon Cake with Lemon Curd
- Rahul Mandal
- Sep 12
- 2 min read
Updated: Sep 14
This cake is very special to me. It is the first ever cake I submitted to a competition, arranged by my colleague’s church. It’s the perfect cake for every occasion. It is light, zesty, tangy and fresh. Of all my recipes, this is the one I hope you try at home!
Ingredients
Lemon cake
4 free range medium eggs
250g unsalted butter (plus extra to grease the tin)
250g caster sugar
250g self-raising flour
Zest of 2 lemons
Lemon drizzle
Juice of 2 lemons
60g caster sugar
Filling
200g Lemon curd
Cream
300ml double cream
50g caster sugar
1tsp vanilla extract
Decoration
100g lemon curd
Serves: 10-12
Preparation time: 15mins
Baking/cooking time: 30mins
Method
Make the Cakes
Preheat the oven to 160oC Fan. Grease and line two 20cm baking tins with butter and baking paper. In a large mixing bowl add all the cake ingredients and whisk together for a minute until everything is well-mixed. Scrape the sides of the bowl and whisk for further 1minute to ensure everything is well combined. Divide the batter into the prepared tins and bake in a preheated oven for about 25 to 27mins or till the cakes are shrinking away from the sides of the tins. Take the cakes out of the oven and let them cool in the tins for about 10mins. Then remove from the tins and place on a wire rack to cool completely.
Prepare the Drizzle
Warm the lemon juice and sugar in a saucepan bring it boil. Boil for 5mins and then take it off the heat.
Make the Cream
Whisk the cream with sugar and vanilla until it makes soft peaks. Spoon it into a piping bag with a star nozzle and set aside.
Assemble
On a cake board or cake stand place one of the sponges. Drizzle with half the syrup. Pipe some kisses of cream around the edges of the sponge and fill the inside with lemon curd.
Place the second sponge on top and drizzle with rest of the syrup. Pipe kisses of cream all around the top edge of the cake leaving a 10-15cm circle in the middle. Spoon the lemon curd in the middle.
As this cake has fresh cream in it, it is better to keep it chilled till you will serve it.