lemon curd cake

This Gluten-Free Lemon Curd Cake is a real homey cake with bright fresh citrus flavour. Homemade lemon curd is sandwiched between lemon and vanilla infused sponges which are covered with a cloudlike lemon curd swiss meringue buttercream.

Lemon Curd Cake {gluten-free}

320 g caster sugar

lemons

unsalted butter (room temperature)

eggs (medium)

vanilla extract

gluten-free flour

almonds

baking powder

salt

lemon curd

egg egg

sugar

unsalted butter

Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease 2 x 8 inch round cake tins.

Beat the sugar with the lemon zest and butter until light and fluffy.

Add the eggs one at a time, mixing well between additions.

Add the vanilla extract.

In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.

Divide the cake batter between the two tins and bake for 30 minutes.

Remove from the oven. Allow the sponges to rest for 5 minutes before carefully removing from the tins and cool completely on wire racks.

Heat the egg whites and sugar in a bain marie or double boiler, whisking constantly until the temperature has reached 71°C.

Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.

Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.

Add the lemon curd and salt and mix until thoroughly combined.

Lemon Curd Swiss Meringue Buttercream

Place one of the sponge layers on an 8 inch cake board and spread the lemon curd from the centre of the top of the sponge almost to the edges.

Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.

Assembly

Maggie teams up with her old friend Simon Bryant — also known as "The Chef" from the pair's classic ABC TV series The Cook and the Chef — to make a cake for the ABC's 90th birthday.

Maggie Beer's 'symphony of citrus' cake with macadamia, lemon curd and buttercream

unsalted butter, softened

caster sugar

eggs

self-raising flour

1½ teaspoons baking powder

macadamia nuts, finely chopped

extra-virgin olive oil

buttermilk

water

⅓ cup sugar

lemon myrtle

lemon juice

lemon zest

orange zest

icing sugar

orange juice

cream

pink grapefruit

Place the butter and sugar into the bowl of a mixing machine and beat with the paddle attachment until light and fluffy. Add the eggs and yolks to a separate bowl and whisk. Then slowly add the egg mix into the butter and sugar bowl while machine is mixing.

Sift the flour, baking powder and salt into a new bowl and add the chopped macadamias.

In a separate jug, mix together the olive oil and buttermilk.

Then, fold the buttermilk mixture and dry ingredients into the creamed butter and mix until just combined.

Weigh and divide the batter evenly between the two prepared tins, using a palette knife to even out the surface. Cook in the preheated oven for 25–30 minutes or until the skewer comes out clean. Remove from the oven and allow to cool. Turn from the pan onto a cooling rack and allow to sit in the fridge.

Then cut each half into 8 triangles and place in a medium-sized pot and cover with cold water. Place on the stove and bring to the boil, then drain. Repeat this process three times.

Once you have blanched the grapefruit wedges three times, weigh the drained pieces and place in a medium pot with the same amount of sugar.

Over medium heat, cook the grapefruit until the sugar dissolves. Then on low heat, simmer until all the moisture has evaporated and the grapefruit segments are glossy (this may take up to 1 hour). Turn occasionally to avoid any caramelisation or sticking.

Carefully scoop the glossy wedges from the pot using a fork, tap off any excess and place onto a rack to cool and set. Once set, cut 6 of the triangles into thin pieces, ready for assembling. Reserve the remaining wedges for garnish.

Place one layer of cake on a plate, brushed side up. Using a piping bag spread the lemon curd over the surface, then sprinkle with chopped grapefruit (make sure you leave some wedges for the garnish).

Top with the other layer of cake, brushed surface down.

Then spread the buttercream over the top and garnish with pieces of crystallised grapefruit.

Deliciously easy Lemon Poke Cake! Made with boxed cake and lemon gelatin, this poke cake gets even better when you add homemade lemon curd. It&#x27;s the dreamy creamy citrus dessert of your dreams.

Lemon Poke Cake

yellow cake mix,

box (3 ounce) lemon JELL-O gelatin

Cool Whip, thawed

Nilla Wafer cookies

Prepare yellow cake mix according to package in...

Prepare yellow cake mix according to package in a 13x9 baking dish. Remove from oven and poke holes all over cake. I use a meat thermometer for this (skewer or wooden spoon handle would work too!).

Combine gelatin with boiling water. Pour over warm...

Combine gelatin with boiling water. Pour over warm cake, into poked holes.

Refrigerate cake with plastic wrap for 4 hours,...

Refrigerate cake with plastic wrap for 4 hours, or overnight.

Before serving, spread lemon curd over top of...

Before serving, spread lemon curd over top of cake. Top with Cool Whip and crushed cookies.

Store in refrigerator for up to 4 days....

Store in refrigerator for up to 4 days. ENJOY.

Lemon Curd Loaf Cake is the perfect afternoon treat. Serve with a cup of tea, you just cant beat lemon cake. This lemon cake is swirled with lemon curd all throughout for an extra tangy sweet dessert! Use homemade or store-bought lemon curd! 

Lemon Curd Loaf Cake

188 Grams (1 1/2 cup) All-Purpose Flour

Teaspoon Baking Powder

Teaspoon Salt

200 Grams (1 Cup) Granulated Sugar

Tablespoons Lemon Zest (Roughly 2 medium lemons)

(1/2 Cup) Unsalted Butter,

(1/4 Cup) Vegetable Oil

Large Eggs, at room temp.

Tablespoons Lemon

(1/2 cup) Greek Yogurt or Sour Cream

(1/2 cup) Lemon Curd (Homemade or Store-bought)

Grams (1 Cup) powdered sugar, sifted

Lemon

Cream

Preheat oven to 350F/180C and grease a 9X5 loaf pan.

In a medium bowl combine flour, baking powder, and salt. Set aside.

In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.

Add the butter and mix for 3-4 minutes, so it's nice and fluffy. Then the oil and mix for another minute or two.

Next, add the eggs one at a time. Mix in lemon juice (mixture make look curdled that is totally fine). Add the Greek yogurt, mix to combine. Gently fold in the dry mixture. 

Place 1/3 of lemon loaf batter in the prepared pan and place 1/3 of lemon curd in dollops on top use a butter knife to slightly swirl the curd, repeat two more times ending with lemon curd.

Bake for 30-40 minutes then place a piece of foil on top to prevent the lemon curd from turning to dark back for an additional 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean**  Let cool on a wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up and let cool for an additional 30 minute before starting glaze.

Loaf Cake

While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest and, heavy cream. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.

Lemon Glaze

Thank you to Elizabeth for sharing this most delicious recipe with her fans!  I have given the recipe 5 stars for a few reasons; recipe is clear and easy to follow, ingredients are not unusual or difficult to find, if they are not readily on hand at home, the flavour of the fresh lemon (zest, juice and curd) ingredients make this loaf absolutely beautiful to indulge in with a lovely cuppa tea.  Thank you, Elizabeth!

This cake turned out so amazing. It was so full of lemony goodness. I had planned to use the lemon curd for another dish but I think I need to bake another loaf or two of this cake instead! Can’t wait to try some more of your recipes!

Such a delicious way to use lemon curd and an easy recipe to follow. 
I didn’t have enough lemons for the 2 tbsps of zest so used lime zest as well, and I used natural yoghurt instead of Greek yoghurt.

I made this two days later again it was that good and disappeared so quickly (&amp; I managed to miss leaving a star review! Oops - but not this time!) Thanks again!

Thank you for this recipe!  I, too, was looking for a recipe to use some lemon curd I had.  I gave the loaf to a friend who needed  a pick-me-up.  It was really well-received--so much so that she now wants the recipe!  Of course, now I need to make it for my family!

One of the best lemon cakes I ve had.  I was searching for a cake made using lemon curd. And this recipe is a perfect one as I just baked today. Definitely a must try I will recommend as for the measurements, taste and quick one. I didn't have Greek yogurt or sour cream. Instead I used homemade curd and it aptly served the purpose.

Just made this for Easter! Every step brings out the amazing lemon flavor of this rich, indulgent cake. Perfect for family gathering.

This recipe is wonderful! However my bread sunk in the middle as soon as I took it out of the oven. I baked in for 55 minutes. It tastes great! Suggestions please.

LOL I didn't read it... but I mixed it in that step...... It was delicius, I have to say... as I'm lactose intolerant I used sour cream lactose free (I guess with Greek yogurt would have been even better). Thanks we really enjoy it !!

Elizabeth, this recipe was absolutely delightful! Instead of the glaze, I gave my loaf a light sprinkle of more lemon curd on top after baking and a dusting of icing sugar and it was perfect :)

Loved making this Lemon Curd Loaf Cake! 
This is one of those recipes you can make and it turns out great. Also I used my own lemon curd it still turned out great. 
Highly recommend you to make this recipe if you love lemon curd and something that is sweet but not to sweet. Enjoy it with a cup of tea!

Easy to follow recipe and it was perfectly moist with crispy edges. I used sour cream and a glass dish and had to cook a bit longer because I’d the glass but it was still great. Will definitely be making it again.

It was pretty dense and I don’t sense any lemon flavor. But still decent as a sort of pound cake with tea.

I made this cake last week and loved it! I cake out perfect! Delicious!
Definitely one of my favorites! 

I loved baking this cake, and everyone (including our neighbours) loved eating it! I will surely bake it this cake again.

The best lemon bread ever! I had some lemon curd that I wanted to use up and happened upon this recipe. I baked it using the alternate baking suggestion and it turned out perfectly. I shared it with some friends and they all raved about it too.

Absolutely yummy!! Recipe was easy to follow and the loaf cake turned out beautifully. 
If you like your cake sweet and tangy this one is for you - to you lemon lovers!

This bread is delicious and super moist! I made mini loaves as a gift for people at work. But of course I kept one for myself!

Absolutely beautiful cake. I used homemade lime curd and added some blueberries that needed to be used. I did cook it about 15 minutes longer than the recipe. I will make this again for sure.

https://content.jwplatform.com/videos/J5iUd8SZ.mp4

Lemon Loaf Cake FINAL EDIT.mp4

This Lemon Curd Cake is a moist vanilla cake filled with tart lemon curd, covered in a fluffy meringue frosting, and torched to perfection. It&#39;s like a lemon meringue pie in cake form and is the perfect birthday cake for citrus lovers.

Lemon Curd Cake with Meringue Topping

cornstarch

all-purpose flour

vegetable oil

egg (room temperature)

vanilla paste

sour cream (room temperature)

milk (room temperature)

Zest two to three lemons until you have 3 tablespoons of zest.

Cut and juice the lemons until there is ½ cup of lemon juice - remove any seeds.

Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.

Rub together the sugar and lemon zest until it turns pale yellow and very fragrant. Whisk in the cornstarch until evenly distributed.

Transfer the sugar mixture to a medium saucepan and add the eggs and lemon juice and place over medium-low heat.

Whisk constantly until the curd thickens considerably and coat the back of a spoon. About 5 minutes.

Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.

Add in the pieces of butter and whisk until completely melted, incorporated, and smooth.

Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming.

Chill in the refrigerator for at least 2 hours before using or eating.

Lemon Curd

Preheat oven to 350℉, grease and parchment line the bottom of two six-inch cake pans.

Whisk together flour, cornstarch, baking powder and salt and set aside.

Using fingertips, mix together sugar and lemon zest until pale yellow and very fragrant.

Cream together the butter, sugar, and oil until pale in color, about 5 minutes. Add the egg and vanilla and beat again for one minute. Scrape down the sides.

Whisk together the sour cream and whole milk.

With the mixer running on low speed, add half of the flour mixture, then half of the milk mixture. Scrape down the sides and repeat until the batter is completely moistened.

Divide the batter evenly between the two cake pans then bake in the center rack for 28-32 minutes or until a toothpick inserted into the center comes out clean with no wet batter.

Cool in the pan for 10 minutes, then remove the cake from the pan and finish cooling for another 30 minutes, or until no longer warm to the touch.

If storage is needed, wrap the cake layers tightly in plastic wrap and store at room temperature for 24 hours, or in the freezer if storage is needed for longer.

Cake

Fill a saucepan with about two inches of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.

To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is rather warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking.

One the mixture is ready, add it to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed for about a minute. Add the vanilla, then turn to high speed and whip until stiff peaks form and the meringue gets caught in the middle of the whisk. The peak of the meringue should stand up to a point when you pull the whisk out.

Swiss Meringue

If needed, use a serrated knife to cut off the domed tops of the cake rounds so it’s a nice, even cake layer.

Add one large dollop of meringue to a piping bag or ziptop bag and cut off a ½” tip.

Add one layer of cake to a cake stand and pipe a border around the edge of the cake. Use an offset spatula or butter knife to pull the insides down to touch the cake. This ensures none of the filling will escape.

Fill the inside of the border with lemon curd (not allowing it to go over the border), then very gently place the second cake layer evenly on top. Do not press down.

Add 2-3 dowels to the cake to help prevent it from sliding around.

Add a large amount of meringue to the top of the cake and begin working it down the sides, fully covering the cake.

Add the remaining meringue, and use the back of a spoon to create swoops all over.

Use a hand torch to lightly toast the meringue, then slice and serve.

Before this recipe, I had never attempted a layer cake, a curd of any kind, or making my own simple syrup or cream cheese frosting... It took me most of a day, but serving this cake for dessert to rave reviews at my boyfriend’s birthday dinner was absolutely worth it! I think my second pass at this would go a lot faster now that I’ve done each component before and have a better idea of what I’m looking for in each step. The cake was deliciously moist, the curd had a fantastic zing to it, and the cream cheese frosting was so silky! I usually max out before a full piece of cake from it tasting too rich, but this was refreshing to eat and I went for slice #2! Highly recommend this recipe, even to baking beginners like myself.

This lemon curd cake is made with two layers of moist lemon cake, filled with lemon curd, and frosted with lemon buttercream frosting.

Lemon Curd Cake

115 g Butter

tsp Vanilla extract

Eggs (large)

Buttermilk

Lemon juice

Flour

tsp Baking powder

tsp Kosher salt

Butter

Egg (large)

Egg yolks (large)

Powder sugar

Preheat an oven to 180c (350f) and prepare 2 8-inch baking pans with parchment paper.

Into a big mixing bowl, add the soft butter, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.

Add the vanilla extract, granulated sugar, and kosher salt, and mix until well combined.

Add the eggs one at a time mixing constantly until a creamy mixture forms.

Into a measuring cup or small mixing bowl, add the buttermilk and lemon juice and mix.

In a medium sized mixing bowl add the flour, baking powder, and mix with a whisk until combined.

Add ½ of the dry mixture and the buttermilk mixture and mix it until almost combined.

Add the other half of the dry ingredients and mix until just combined.

Divide the batter into 2 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.

Let the cakes cool to room temperature and remove them from the pans.

Put all of the ingredients in a saucepan and cook it over medium-low heat whisking constantly.

Once the butter melt, the consistency of the mixture will be thin, dont increase the heat. Keep whisking until the mixture thickens for about 5 minutes.

When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.

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The most viewed lemon curd cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed lemon curd cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine