This light, zesty Mary Berry Lemon Curd Cake is made with fresh lemon zest, self-raising flour, and rich lemon curd, and ready in 45 minutes. The sharp, tangy filling oozes out beautifully as you slice into the tender sponge. I always bake this when I need a cheerful weekend treat.

Why This Classic Works

I used to overmix my sponges, resulting in a heavy texture that disappointed my family. Using a simple all-in-one method like this keeps the crumb incredibly tender and saves on washing up.

The real trick is using the best quality lemon curd you can find for the filling. The sharp citrus cuts right through the buttery sponge, balancing the sweetness of the icing perfectly.

Mary Berry Lemon Curd Cake Ingredients

For the Sponge:

225g softened butter
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 large eggs
Zest of 2 lemons

For the Filling and Topping:

6 tbsp lemon curd
150g icing sugar
2 tbsp fresh lemon juice

How To Make Mary Berry Lemon Curd Cake

1. Prepare the tins: Preheat the oven to 180C or 160C fan, then grease and line two 20cm sandwich tins.
2. Mix the batter: Place the butter, caster sugar, flour, baking powder, eggs, and lemon zest into a large bowl and beat until completely smooth.
3. Bake the cakes: Divide the mixture evenly between the tins and bake for 25 minutes until golden and springy to the touch.
4. Cool the sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. Fill and ice: Spread the lemon curd over one sponge, top with the second, and drizzle with a mixture of icing sugar and lemon juice.

Recipe Tips

Use soft butter: Cold butter will not blend properly and leaves heavy lumps in the sponge.
Do not open the oven early: Opening the door before 20 minutes can cause the cakes to sink in the middle.
Cool completely before filling: If the sponge is still warm, the lemon curd will melt and slide right off the cake.

What To Serve With Lemon Curd Cake

This sharp and sweet sponge pairs beautifully with a pot of Earl Grey tea. If you want to serve it as a pudding, offer a dollop of clotted cream or a drizzle of single cream on the side.

How To Store

Store the cake in an airtight container at room temperature for up to three days. You can freeze the uniced and unfilled sponges wrapped tightly in cling film for up to three months.

FAQs

Can I use store-bought lemon curd?

Yes, a good quality jarred lemon curd works perfectly and saves time.

Why did my sponge sink?

This usually happens if the oven door is opened too early or if too much baking powder was used.

Can I make this in a single deep tin?

You can, but it will take much longer to bake and might dry out around the edges.

Nutrition

Calories: 420 kcal
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 210mg
Total Carbohydrate: 54g
Protein: 4g

Try More Recipes:

Mary Berry All in One Cake Recipe
Mary Berry Apple Sandwich Cake Recipe
Mary Berry Dutch Apple Cake Recipe