Lemon Curd Cake

December 15, 2015
8 Ratings
Photo by Bobbi Lin
  • Makes one 8-inch round cake (8 to 10 slices)
Author Notes

This dead-simple, impressively-gooey cake is adapted from Lucy's Bakes by Lucy Cufflin (Hardie Grant, 2015). —Ali Slagle

What You'll Need
  • 175 grams (3/4 cup) superfine sugar
  • 175 grams (6 ounces) butter, at room temperature
  • 340 grams (12 ounces) lemon curd (or freshly made)
  • 3 eggs
  • 225 grams (scant 2 cups) self-rising flour
  • Confectioners' sugar, for dusting
  1. Preheat the oven to 375° F (190° C). Line an 8-inch round cake pan with parchment paper.
  2. Beat the sugar and butter until well mixed, then add half the jar of lemon curd. Mix well.
  3. Beat in the eggs one at a time.
  4. Sift over the flour and fold in using a metal spoon.
  5. Turn the mixture into the prepared pan, then drop teaspoons of the remaining lemon curd randomly over the top of the cake.
  6. Bake for 35 to 40 minutes. Leave the cake to cool in the pan. Turn out, remove the baking paper, and dust with sifted confectioners' sugar.

See what other Food52ers are saying.

  • Karen Brooks
    Karen Brooks
  • Dory Knight
    Dory Knight
  • Rana Hooke
    Rana Hooke
  • Rosemary
  • beyondcelery

22 Reviews

Tracy May 24, 2023
Made this today as written, my experience mirrors much of what others have said. Next time I will:
- try a 9" pan, to reduce baking time and hopefully have less browning on the edges (even with foil) - will cut the foil like a donut so the slow-cooking middle remains exposed - this time I domed the foil sheet over the cake so the foil wouldn't touch the middle of the cake, otherwise it sticks
- add grated lemon peel as the lemon flavor is surprisingly mild considering the amount of curd (homemade with very lemony taste)
- spread the lemon curd over the top of the batter instead dropping by teaspoons - there is enough curd that it pretty much amounts to the same and the teaspoon approach is tedious
- have additional curd on hand, maybe folded into whipped cream to serve with the surprisingly dry cake
Karen B. August 24, 2022
Don't have much use for self-rising flour, so for each cup I use 1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/2 tsp salt . Used home made lemon curd. Baked in a 9" spring form pan. Turns out fantastic!
Rob2009 June 30, 2022
Very odd. After 40 minutes the middle looked very wobbly, I gave it another 5 mins but the outside was getting rather dark. Skewer rest in the middle was very soft and lemon curdish, further out looking good. Took it out and left to cool. The middle collapsed completely, almost as if cooked in a bundt tin. Image link (will expire) https://ibb.co/k8L3qq3
Dory K. February 28, 2021
I've made this cake so many times, following the recipe to a T, and it's turned out every single time. This cake is too easy to make and impossible to screw up. It's become my signature cake for every event and it's loved and consumed immediately.
Rana H. January 31, 2020
At 35 minutes, the centre was still mostly liquid. Been checking every 5 minutes, currently at 55 minutes and still wobbly in the centre! Put foil on top as it was starting to get too brown. Hopefully it works out.
Laurie B. April 30, 2019
Excellent recipe. I only had 8 ounces of lemon curd, so I scaled the recipe and made 6 extra-large muffins. I baked them at 360 degrees for 20 minutes and they were wonderful - moist yet crunchy on the outside. The big drop of lemon curd on top baked into the muffin for a great surprise in the center. I will be making these again.
Rosemary December 28, 2018
I've made this cake so many times and so many ways in the past year. It's absolutely become a staple in our house. It works with every curd imaginable, gluten-free, vegan, whatever you want to throw at it, it's a beautiful recipe!
beyondcelery December 30, 2016
I made this gluten-free with the following flour blend. Worked great! I used regular sugar instead of superfine.
100g tapioca starch
75g sweet rice flour
55g millet flour
1 tsp psyllium husks
2.5 tsp baking powder
Sondi H. December 15, 2016
I made this and I thought it was very good. I will make it again. Here are some changes I made based on other reviews. I had Trader Joe's Lemon curd and each jar was 10.5 ounces (I think). I used a whole jar in the cake to add more moistness. Then I used part of the other jar to drop on top (about half). I think this could bake for less than 35 minutes because mine was completely done when I checked it. I'll try 25 minutes next time, and I might drop the temp to 350. The edges of the cake get a bit hard. I liked that, but if you are looking for a traditional cake type texture, this isn't the one for you. This cake should be eaten the day it is baked. I'm not sure it would keep well. I made it for a party, and it was all gone. For the self rising flour, I added the 1 & 1/2 TSP of baking powder and 1/2 TSP salt per cup of flour, and then followed Flora's lead and added another TSP of baking powder to the mix. I used the rest of the lemon curd I had left in my jar and mixed it equal parts with confectioners sugar and used it as a glaze on top of the cake. I did not have superfine sugar, and didn't want to dirty another appliance, so I used regular sugar. It came out just fine.
Flora M. March 13, 2016
This was so good and easy! I think I fixed the moisture issue but pouring in half a cup of single cream... Turned out beautifully moist and fluffy (I also added another teaspoon of baking powder to the self-raising flour)
Rick S. April 12, 2018
Came out dark brown on the outside and basically liquid inside, do not use cream in this recipe.
Leigh H. March 11, 2016
For 1 cup self rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt
Louanne February 17, 2016
Does this cake keep well? I am planning to bake it the night before serving it at dinner..
Ali S. February 17, 2016
I'm afraid this one doesn't hold up very well. But, a little dryness is nothing a scoop of ice cream can't fix!
Louanne February 17, 2016
Got it! Thank you :)
Lisa May 26, 2017
It held up for me. I made it the night before and drove 6 hours the next day..Still moist and delicious!
sophie.dam.3 December 28, 2015
What is "superfine sugar"? And can I use regular flour with baking powder?
Ali S. December 29, 2015
You can buy superfine sugar or make your own by blasting granulated sugar for few pulses in your food processor. I haven't tried using regular flour with baking powder in lieu of self-rising flour!
Smaug December 24, 2015
You could do that, or snort it up straight.
Ryan P. December 17, 2015
how do i eat this?
Ali S. December 17, 2015
Use your teeth.
Ryan P. December 17, 2015
What do i do if i just had oral surgery? Could i blend this into a milkshake?