Iced Lemon Curd Cake

    4 hours

    This is a great cake to make at Easter or any special time. It includes a lemon curd recipe but you can use pre-made. If you do make the lemon curd yourself, allow three hours for it to set.

    473 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 125g butter
    • 1 1/4 cups (280g) white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) milk
    • 1 tablespoon finely grated lemon rind
    • 1/2 cup (125ml) fresh lemon juice
    • 1 tablespoon cornflour
    • 120g butter
    • 3/4 cup (185g) white sugar
    • 4 egg yolks, beaten
    • 4 cups icing sugar
    • 125g butter, softened
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon finely grated lemon rind
    • 2 tablespoons milk

    Preparation:3hours  ›  Cook:1hour  ›  Ready in:4hours 

    1. Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins. Mix together the flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
    3. Pour batter into prepared tins. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in tins on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
    4. To make the lemon curd filling: in a medium saucepan, mix together 1 tablespoon lemon rind, 1/2 cup lemon juice and 1 tablespoon cornflour until smooth. Mix in the 120g of butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly.
    5. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (don't let it boil).
    6. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
    7. To make the icing: In large bowl, beat the icing sugar, 125g butter, 2 tablespoons lemon juice and 1 teaspoon lemon rind until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
    8. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon curd filling. Top with another layer, and spread with 1/2 cup of icing. Add a third layer and spread with remaining half of the lemon curd filling. Press on final cake layer, and ice top and sides of cake with remaining frosting. Refrigerate cake until serving time.

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    Reviews in English (423)


    absolutely yum  -  03 Mar 2018


    This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A "crumb layer" is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake.....this way the crumbs stay in the first layer and will not ruin the look of the finished cake.  -  16 Apr 2001  (Review from Allrecipes USA and Canada)


    I've made this recipe a number of times and I always get rave reviews!! I have changed it a little: I have increased the filling ingredients by one-half and I've changed the cake by reducting the milk to 3/4 cup and adding 1/4 cup lemon juice. I love how lemony it is!  -  13 Oct 2003  (Review from Allrecipes USA and Canada)