Butter Cake with Lemon Curd Filling

    1 hour 10 minutes

    This is a tasty sponge cake, with a flavoursome lemon curd filling. Remember not to overfill the middle of the cake with the curd, or you'll have an interesting time trying to ice the cake edges!

    45 people made this

    Serves: 12 

    • Cake Mixture
    • 2 cups (250g) plain flour
    • 1 1/2 cups (300g) white sugar
    • 125g shortening, softened
    • 1 teaspoon salt
    • 2/3 cup (160ml) milk
    • 3 1/2 teaspoons baking powder
    • 1/2 cup (120ml) milk
    • 4 egg whites
    • 1 teaspoon vanilla essence
    • Lemon Filling
    • 3/4 cup (150g) white sugar
    • 2 tablespoons plain flour
    • 2 tablespoons grated orange zest
    • 1/2 cup (125ml) fresh orange juice
    • 1/2 lemon, juiced
    • 1 egg
    • 60g whipped cream

    Preparation:25min  ›  Cook:30min  ›  Extra time:15min Other  ›  Ready in:1hour10min 

    1. Preheat oven to 190 degrees C. Grease two 23cm round cake layer pans and line with baking paper.
    2. Place flour, sugar, butter, salt and milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites, remaining milk, vanilla and beat for 2 more minutes. Pour mixture into the prepared pans.
    3. Bake for 25 to 30 minutes.
    4. In a saucepan over medium heat combine sugar, flour, orange and lemon juice, zest and the remaining egg. Cook until mixture has thickened. Remove from heat and let cool completely before folding in the whipped cream. Spread between cooled cake layers.
    5. Let cakes cool before spreading lemon filling between the layers and icing the cake.

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    Reviews and Ratings
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    Reviews in English (36)


    scrumptious! particularly if one avoids questionable substitutions...  -  18 May 2005  (Review from Allrecipes USA and Canada)


    I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an extra splash of milk to make sure it was moist, and it was eaten up within 2 days!!!  -  21 Sep 2004  (Review from Allrecipes USA and Canada)


    I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fit perfect with the light cake!! i can't say enough good things about this recipe  -  01 Jul 2005  (Review from Allrecipes USA and Canada)