Mary Berry Lemon Cake with Lemon Curd Recipe

This soft, zesty Mary Berry Lemon Cake with Lemon Curd is made with fresh lemons, self-raising flour, and rich butter, ready in just 40 minutes. The sharp, glossy curd oozes out slightly as you cut a slice, contrasting with the tender sponge. I absolutely love serving this for afternoon tea.

Why This Classic Works

I used to overcomplicate my lemon cakes by adding too much juice to the batter, which made the texture heavy. Following this method of only using zest in the sponge keeps it incredibly light and airy.

The real magic comes from relying entirely on the lemon curd filling to provide the sharp citrus punch. It is a brilliant lesson in balancing textures and letting simple, quality ingredients shine.

Mary Berry Lemon Cake with Lemon Curd Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• Zest of 2 lemons
• 4 tbsp high-quality lemon curd
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Lemon Cake with Lemon Curd

1. Preheat and Prepare: Preheat your oven to 180C (160C fan). Grease and line two 20cm sandwich tins with baking paper.
2. Mix the Batter: In a large bowl, beat the softened butter, caster sugar, eggs, flour, baking powder, and lemon zest together until smooth.
3. Bake the Cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25 minutes until golden brown and springy.
4. Cool Completely: Leave the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack.
5. Assemble the Cake: Place one sponge on a plate and spread the lemon curd generously over it. Top with the second sponge and dust with icing sugar.

Recipe Tips

• Room temperature ingredients: Using softened butter and room temperature eggs ensures your batter mixes smoothly without curdling.
• Check the bake early: Every oven is different, so gently press the center of the cakes at 20 minutes to see if they spring back.
• Cool before filling: If the sponges are even slightly warm, the lemon curd will melt and seep into the cake rather than staying in a neat layer.

What To Serve With Lemon Cake

This cake pairs wonderfully with a dollop of clotted cream or softly whipped double cream. A hot pot of Earl Grey tea is also an excellent match, as its bergamot notes complement the citrus perfectly.

How To Store

Store the assembled cake in an airtight container at room temperature for up to 3 days. Unfilled sponges can be wrapped tightly in cling film and frozen for up to 3 months.

FAQs

Can I use store-bought lemon curd?

Yes, a high-quality store-bought lemon curd works perfectly and saves time. Look for one with a high butter and egg content for the best flavor.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cakes are underbaked. Always wait until the final 5 minutes to check on them.

Can I make this as a traybake?

Absolutely. Pour the batter into a lined 30x20cm tin and bake for 30-35 minutes. Spread the curd over the top once the cake is completely cool.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 210mg
• Total Carbohydrate: 39g
• Protein: 4g

Try More Recipes:

• Mary Berry Lemon Victoria Sponge Recipe
• Mary Berry Lemon Cupcakes Recipe
• Mary Berry Lemon Roulade Recipe