Make This Lemon Curd Cake For A Summer Afternoon Tea!
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Lemon Curd Cake is a light and fresh accompaniment to your afternoon tea, or perfect as a crowd-pleasing dessert. Fast and easy to make, it is ready in about 30 mins. I mean, don’t spill the beans to your guests, who will think you’re quite the talented baker but it’s really just a cake topped with lemon curd!
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Lemon Curd Cake
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
When I was a kid, my mum used to make lovely cakes – often without a recipe – and they were always a winner!
One of my personal favorites was lemon curd cake. It was a simple sponge cake, topped with a thick layer of creamy, tart yet sweet lemon curd, and a sprinkling of shredded coconut on top – oh the childhood memories!
Now, this version here doesn’t have the coconut element, but it still has that thick layer of Lemon Curd (which you can make yourself from scratch with our recipe, or just use a jar from the store).
You can add swirls of whipped cream around the edges of the cake, with slices of fresh lemon to make it look fancy – and perfect for an afternoon tea party!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Dairy – Unsalted Butter, Sour Cream, Eggs.
- All-Purpose Flour – also known as Plain Flour.
- Baking Soda – also known as Bicarbonate of Soda.
- White Sugar
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Lemon Curd – one of our recipes, or buy a jar ready-made.
- 9-Inch Springform Cake Pan
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Lemons
One of the hero ingredients in this dish is lemons, so here are some more recipes using the same:
- Delicious & Easy Lemon Hand Pies
- Greek-Style Lemon Potatoes
- Grilled Tuna Steaks with Preserved Lemon Gremolata
More Cake Recipes
Looking for more cakes to make? Check these recipes out next:
- Make This Lemon Raspberry Loaf for Brunch or Afternoon Tea
- Yellow Sheet Cake with Chocolate Buttercream Frosting
- Lemon Poppy Seed Coffee Cake
How Do I Make a Lemon Curd Cake?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Lemon Curd Cake
Lemon Curd Cake is a light and fresh accompaniment to your afternoon tea, or perfect as a crowd-pleasing dessert.
Ingredients
- 1 cup butter, softened
- 1 cup water
- 2 ¼ cups flour
- 2 cups white sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs, room temp, beaten
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup lemon curd
- Whipped Cream, to decorate
- Lemon slices, to decorate
Instructions
- Preheat oven to 190°C/375°F/Gas 5. Line a 9-inch round springform cake pan with parchment paper. Set aside.
- Sift (or whisk) the flour, sugar, baking soda, and salt into a medium bowl.
- Add the beaten egg, sour cream and vanilla extract to the flour and mix to combine.
- Melt the butter with the water in a saucepan over medium heat. Stir to combine until fully melted.
- Slowly begin to add the butter mixture to the flour mixture and mix to combine. NOTE: The batter will be VERY thin.
- Pour the batter into the prepared springform pan.
- Bake for 20-24 minutes until it's fully baked. An inserted toothpick should come out clean.
- Leave to cool completely in the cake pan before transferring to a serving platter.
- Spread lemon curd over the top of the cake evenly.
- Garnished with swirls of whipped cream and slices of lemon. Enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 906Total Fat: 43gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 210mgSodium: 948mgCarbohydrates: 125gFiber: 1gSugar: 84gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Feta Cucumber Cups
- Soup: Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
- Salad: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Main Dish: Garlic-Herb Roasted Whole Chicken
- Side Dish: 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Beverage: Refreshing Blackberry Iced Tea in the Instant Pot
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.