Lemon curd cake

(502 ratings)
lemon cake
lemon cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This lemon curd cake recipe with lemon curd buttercream is light, sweet and citrusy and only takes 35 mins to bake. With a sweet syrup glaze and a creamy lemon buttercream topping, this cake is delicious. The buttercream frosting combines butter, icing sugar and lemon curd for a light and fluffy coating. The sponge is soft and moist, even more so with the syrup and is full of grated lemon zest which gives it a natural lemon flavour throughout. Decorate with drizzles of lemon curd and its ready to be enjoyed.


For the cake:
  • 250g butter, softened
  • 250g caster sugar
  • 250g self-raising flour
  • 4 medium eggs
  • 2tbsps milk
  • Finely zested rind of 2 lemons
For the syrup:
  • 4 level tbsps caster sugar
  • Juice of 2 lemons
For the filling:
  • 2 level tbsps lemon curd
For the frosting:
  • 125g unsalted butter
  • 250g icing sugar
  • 4 level tbsps lemon curd
For the decoration:
  • 3-4tbsps lemon curd
You will also need:
  • 2 x 18cm (7in) round sandwich tins, buttered and base lined
  • Small disposable piping bag

This seems like a lot of syrup, but it makes the cake deliciously moist. If possible, use solid-based tins, so that no syrup leaks out.


  1. Set the oven to 180C/350F/Gas Mark 4.
  2. To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
  3. Divide the mix between the 2 tins and level the surface. Bake in the centre of the oven for 30-35 minutes, until theyre just firm to the touch in the centre then remove them from the oven.
  4. To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Place on a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil. Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
  5. Remove cakes from the oven and immediately pour over the syrup, half over each cake. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
  6. Sandwich the 2 cakes together with the lemon-curd filling.
  7. To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Spread the frosting over the top and sides of the cake.
  8. To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag over the top of the cake.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 544(kcal)
  • Fat 29.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(502 ratings)

Your comments

Jules Naybur

It's now the 3rd time I have made this beautiful cake, it always turns out brilliantly, beautiful sponge and zingy icing!!!

Anne mig

Made this cake 3 times now to take to friends and every time it's a hit , lovely and lemony and light will make many mor times


this cake is very nice and is good for every occasion .Only one thing ,i add more milk , because was too dry .I think the flour is to much if u adding only 2 tablespoon of milk.


For some reason I followed the recipe step by step and the frostig turned out yellow what has happend? And its too runny how dose it set??


Made in morning gone br evening , loved by all. But agree with other comment would only make half frosting next time as too rich and did landslide

Hilda Luscombe

I made an Orange version of this cake, came out perfect, so happy, will make the lemon version sometime

Jayne Crawford-Cooper.

I have made this cake this morning and all was well till it came to the frosting. My suggestion is to halve the quantity of the frosting as too much frosting makes the cake landslide over, leaving the cake lobsided. Apart from that my neighbours and myself loved it. Will make it again using half the amount of frosting.

Roseleanor Ward

I would guess your oven was too hot. A lot of domestic ovens are not really accurate - mine doesn't get as hot as the temperature dial says, so I either have to turn it up, or cook it for longer, depending on what it is. Maybe yours is the other way round? An oven thermometer is a useful bit of kit if you want to do a lot of baking. As for the syrup, I don't think it's meant to be a thick syrup, but perhaps boiling it a bit longer next time (if you decide to have another go)?

Susan Hudspeth

just making this cake, followed recipe exactly and cake is raw in middle and burnt round the sides, the syrup is like water, its turning into a right mess, not sure what to do with it now!

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