Save to your scrapbook

    Easy lemon curd layer cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars