Mary Berry’s lemon curd cake is a classic British dessert featuring two light sponge layers filled with tangy lemon curd and topped with a delicate lemon glaze, perfect for afternoon tea or special occasions.
A loving touch for this recipe is making your own Mary Berry lemon curd. Its simple and easy and needs only 4 ingredients.
less than 30 mins
over 2 hours
Serves 8 – 10
Vegetarian
Mary Berry recipes
From The Great British Bake Off
This recipe receives a Nutri-Score of C due to its moderate sugar and fat content balanced by natural ingredients.
Equipment
Ingredients
For the Cake
- Self-raising flour – 225g (8 oz)
- Caster sugar – 225g (8 oz)
- Unsalted butter – 225g (8 oz), softened
- Eggs – 4 large
- Baking powder – 2 tsp
- Lemons – zest of 2
For the Filling
- Lemon curd – 200g (7 oz)
- or make your own Mary Berry lemon curd
For the Glaze
- Icing sugar – 100g (3.5 oz)
- Lemon – juice of 1
Method
Prepare
- Preheat your oven to 180°C (350°F)
- Grease two 8-inch round cake tins
- Line the bottoms with parchment paper
Make the Cake Batter
- Beat the softened butter and caster sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Stir in the lemon zest
- Sift the self-raising flour and baking powder together
- Fold the dry ingredients into the wet mixture until just combined
Bake
- Divide the batter evenly between the prepared tins
- Smooth the tops with a spatula
- Bake for 20-25 minutes until a skewer comes out clean
- Cool in tins for 10 minutes
- Turn out onto a cooling rack
Assemble
- Once completely cool, spread lemon curd over one cake
- Place second cake on top
- Mix icing sugar with lemon juice to create a pourable glaze
- Drizzle glaze over the top, allowing it to drip down the sides
What can you serve with this
- Fresh berries – Raspberries or strawberries add a lovely contrast to the lemon flavours
- Whipped cream – A dollop of freshly whipped cream adds luxurious richness
- English breakfast tea – The traditional pairing that cuts through the sweetness perfectly
- Vanilla ice cream – Creates a delightful hot-and-cold dessert combination
- Candied lemon peel – Adds extra zesty flavour and beautiful decoration
Nutri-score Health Check
This Mary Berry lemon curd cake receives a Nutri-Score of C based on the following analysis:
Positive points:
– Contains fresh fruit (lemon)
– Uses natural ingredients
– Moderate protein from eggs
Negative points:
– High sugar content from caster sugar and lemon curd
– High fat content from butter
– High calorie density
The score has been automatically calculated from the ingredients in the recipe and is only a guide.
Frequently Asked Questions
- Can I make this Mary Berry lemon curd cake in advance?
Yes, you can bake the sponges up to 2 days ahead. Store them in an airtight container and add the lemon curd filling on the day of serving. - Can I use store-bought lemon curd?
Yes, good quality store-bought lemon curd works perfectly in this recipe. Mary Berry often suggests this as a time-saving option. - Why did my cake sink in the middle?
This usually happens if the oven door is opened during baking or if the oven temperature is too high. Always preheat your oven and avoid opening the door during the first 20 minutes. - How do I prevent my lemon curd from seeping out?
Make sure your cakes are completely cool before assembly and create a slight rim around the edge of the bottom layer with the lemon curd, leaving a small gap at the edges. - Can I freeze this cake?
Yes, freeze the unfilled sponges for up to 3 months. Thaw completely before filling with lemon curd. - How should I store this cake?
Store in an airtight container at room temperature for up to 3 days, or in the fridge if your room is warm. - Can I make this cake gluten-free?
Yes, substitute the self-raising flour with gluten-free self-raising flour and add 1/4 tsp xanthan gum for better texture. - Why is my cake too dense?
This could be due to overmixing the batter or using cold ingredients. Ensure all ingredients are at room temperature before starting. - Can I make this into cupcakes?
Yes, divide the batter between 18 cupcake cases and reduce baking time to 15-18 minutes. - How do I know when the cake is properly baked?
A skewer inserted into the centre should come out clean, and the cake should spring back when lightly pressed.
