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Lemon curd cake iced with lemon buttercream on a white cake stand
45Total Time
25Prep Time
20Bake Time

Lemon Curd Cake


6 Reviews

About our Lemon Curd Cake recipe:

If you’re a fan of sweet and zesty lemon-flavoured bakes, you can’t go wrong with our Lemon Curd Cake. Our soft, citrusy sponge really is easy-peasy-lemon-squeezy to whip up - it's filled with fresh lemon curd and a light, fluffy lemon buttercream, and will soon become a family favourite. For some extra indulgence, double up your buttercream ingredients to coat the entire cake with lemon buttercream.

If lemon curd is your jam, you are also going to love our Lemon Curd Rolls. Think cinnamon rolls, but oozing with fresh lemon flavour. Adding citrus fruit to your bake is one of the best ways of adding natural flavouring, to elevate your biscuits, cakes or even cookies.

Speaking of biscuits, cakes and cookies - get your lemon squeezers at the ready, as we have a whole host of citrus bakes just for you. Try our Lemon Drizzle Swiss Roll, keep it sweet with some Citrus Gingerbread Cookies, or stack 'em high with some Lemon & Turmeric Pancakes.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    For the cake: Heat the oven to 190°C, (170°C, gas mark 5). Butter two 20cm/8-inch sandwich tins, and line with non-stick baking paper.

  2. Step 2:

    Mix the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Step 3:

    Gradually beat in the eggs to the butter and sugar mixture, adding a little flour if the mixture starts to curdle. Gently fold in the flour, baking powder, lemon zest and juice until the cake mixture is smooth.

  4. Step 4:

    Divide the mixture between the two tins, smooth the surface of the cake mix and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn them out onto a wire rack and leave to cool completely.

  5. Step 5:

    For the buttercream, beat together the butter, icing sugar, milk and lemon extract until smooth.

  6. Step 6:

    Choose which cake you'll add your lemon curd filling to, and check the top is level. If it's not, you can create a smooth surface by gently cutting the top with a knife so you have a flat surface to decorate. Spread the lemon curd onto the top of this cake. Then pipe or spread the buttercream onto the lemon curd layer before placing the other cake on top.

  7. Step 7:

    Finish the cake with a dusting of icing sugar on top.

    If you want to add buttercream icing, take the extra buttercream you made at the start and spread on the top and sides of the cake with a palette knife. 


  • For the cake

    • 225g Butter (unsalted)
    • 225g Silver Spoon Caster Sugar
    • 4 Egg(s) (free range)
    • 225g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 1 Lemon (juice and zest)
  • For the filling

    • 100g Lemon curd
  • For the buttercream

    • 170g Butter (unsalted) (softened)
    • 350g Silver Spoon Icing Sugar
    • 1 tsp Lemon extract
    • 2 tbsp Milk (whole)

Nutritional Information

per 140g
  • 660cal Energy
  • 35g Fat
  • 21g of which Saturates
  • 80g Carbohydrates
  • 63g of which Sugars
  • 5.1g Protein
  • 0.46g Salt

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