Easy lemon curd layer cake

Light in texture, but heavy on flavour, the multiple layers of lemon curd ensure that this cake is extra-moist and citrussy. It’s perfect as an afternoon treat, or top with candles to make a gorgeous birthday cake. 

  • Preparation time: 20
  • Cooking time: 20-25
  • Total time: 45 minutes

Serves: 12


225g self-raising flour

2 tsp baking powder

225g Stork With Butter

225g golden caster sugar

4 large Waitrose British Blacktail Free Range Eggs

1 lemon, juice and grated zest

200g soft cheese, such as essential Waitrose Creamy Soft Cheese 

2 tbsp icing sugar, plus extra for dusting 

1 tbsp milk

100g lemon curd


1. Grease and line the bases of 2 x 20cm cake tins. Preheat the oven to 180ºC, gas mark 4.

2. Place the flour, baking powder, Stork, sugar, eggs and lemon juice and zest in a large bowl, and whisk for 2-3 minutes until smooth and creamy.

3. Divide the mixture equally between the tins, and bake for 20-25 minutes until golden and just firm. Leave to cool in the tins for a few minutes, then turn out and allow to cool completely.

4. Meanwhile, in a bowl beat together the soft cheese, icing sugar and milk until soft enough to spread. Gently ripple this mixture through the lemon curd.

5. Using a breadknife, cut the cake in half horizontally to give 4 layers. Use the lemon curd mixture to sandwich the cakes together into a tall stack. Dust lightly with icing sugar to serve.