Lemon curd cream cake

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Lemon curd cream cake

Lemon curd cream cake

I love bibbyskitchenat36.com, have a look at this delicious recipe:

Serves 6 – 8

 125g butter

160g (3/4 cup) castor sugar

5ml (1 teaspoon) vanilla extract

2 eggs

zest of 1 lemon

200g (1 1/3 cup) self raising flour

50g (1/2 cup) almond meal

a pinch of salt

80ml (1/3 cup) full cream milk

Whipped vanilla cream

250ml fresh cream

125ml double cream

1 teaspoon vanilla extract


125ml (1/2 cup) lemon curd

200g strawberries, to finish

edible blooms (optional)


Preheat the oven to 180 C. Grease and line 2 x 15cm baking tins with parchment paper.

Whisk the butter and castor sugar together until pale and creamy. Add the vanilla extract, eggs and lemon zest and beat to combine.

Sift the self-raising flour, almond meal and salt together. Add the dry ingredients and milk to the egg mixture in alternate stages. Beat on a low speed to incorporate, without over-mixing.

Divide the batter into the tins and smooth over. Bake for 25-30 minutes, until a skewer comes out clean. Cool for 10 minutes in the tins before transferring to a wire rack to cool completely.

For the whipped cream, place the fresh cream, double cream and vanilla in a bowl and whisk until soft peaks form.

Lay the first sponge layer on a cake stand and spread with lemon curd. Dollop over 3 heaped tablespoons of the cream and spread gently over the curd. Place the second cake layer on top.

Cover the top and sides of cake with the remaining cream. Finish with strawberries and edible blooms.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.