Friday, September 24, 2021

Lemon Curd Cake

This is a fun little cake to make, I used a small 6 inch cake tin, but you could double these ingredients to make more. It is a simple white sponge filled with buttercream and lemon curd. Perfect with an afternoon cup of tea. 


  • 4 oz of self raising flour
  • 2 eggs
  • 4 oz of sugar
  • 4 oz of butter
  • for the buttercream - about a cup of powdered sugar with 4 oz of butter. 
  • zest of one small lemon and 1/2 a lemon juice 

  1. cream the butter and the sugar until fluffy 
  2. then add the eggs and flour to make a batter, mix in the lemon juice and lemon zest.
  3. add to a baking pan and bake for 20-25 min until a knife comes out clean. 
  4. I let this cool then cut it into 2 halves 
  5. meanwhile blend the butter with the powdered sugar, once the cake has cooled add the buttercream and lemon curd to the middle and use the remaining butter cream to the top and decorate with edible flowers. 

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