Mary Berry’s Lemon Cake with Lemon Curd is a beautifully moist and fluffy cake layered with rich, tangy lemon curd that adds a burst of citrus flavor to every bite. The cake itself is light and buttery, with a subtle lemon zest that perfectly complements the creamy curd filling. When you slice into it, you’ll see the golden sponge layered with vibrant lemon curd, making it as appealing to the eye as it is to the palate.
This cake is not only easy to make, but it’s also versatile enough to suit any occasion. Serve it at a celebration or enjoy it with a cup of tea on a quiet afternoon—this lemon cake is sure to impress. The bright, zesty flavors are a real crowd-pleaser, bringing a touch of sunshine to your dessert table.
What Is Mary Berry Lemon Cake with Lemon Curd?
Mary Berry Lemon Cake with Lemon Curd is a classic British cake featuring layers of soft lemon-flavored sponge, generously filled and topped with tangy lemon curd. This cake is both simple to make and delicious, combining the bright citrus flavor of lemons with a rich, buttery cake base. It’s often finished with a light dusting of icing sugar or a drizzle of lemon icing, making it as beautiful as it is tasty.
Other Popular Cake Recipes
- Mary Berry No Bake Lemon Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Mary Berry Lemon Curd
Why You Should Try This Recipe
- Bright and Citrusy: The lemon curd adds a burst of fresh, tangy flavor.
- Soft and Moist: The sponge cake is light, fluffy, and perfectly moist.
- Perfect for Any Occasion: Ideal for both casual get-togethers and special celebrations.
- Simple Ingredients: Uses basic pantry staples that are easy to find.
- Quick to Prepare: With straightforward steps, this cake is easy and quick to make.
Ingredients Needed to Make Mary Berry Lemon Cake with Lemon Curd
For the Cake:
- 225g (8 oz) self-raising flour: The foundation for a light and fluffy sponge.
- 225g (8 oz) caster sugar: Sweetens the cake and helps create a tender crumb.
- 225g (8 oz) unsalted butter, softened: Adds richness and moisture to the cake.
- 4 large eggs: Binds the ingredients together and helps the cake rise.
- 2 tsp baking powder: Ensures the cake rises evenly.
- 2 lemons, zest only: Adds a bright, citrusy flavor to the sponge.
For the Lemon Curd:
- 3 large eggs: Provides the base for a rich, creamy curd.
- 125g (4.4 oz) unsalted butter: Adds a smooth, rich texture to the curd.
- 225g (8 oz) caster sugar: Sweetens the curd while balancing the tartness of the lemons.
- 2 lemons, zest, and juice: The star ingredient, giving the curd its tangy lemon flavor.
For the Icing (Optional):
- 150g (5.3 oz) icing sugar: Used to make a simple lemon icing.
- Juice of 1 lemon: Mixed with icing sugar to create a lemony drizzle.
Equipment
- Two 8-inch round cake tins
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Saucepan
- Cooling rack
Instructions to Make Mary Berry Lemon Cake with Lemon Curd
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease and line the bottom of two 8-inch round cake tins with parchment paper.
- Mix the Cake Batter: In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.
- Divide the Batter: Evenly divide the cake batter between the two prepared tins, smoothing the tops with a spatula.
- Bake the Cakes: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before turning them out onto a cooling rack to cool completely.
For the Lemon Curd:
- Make the Lemon Curd: In a saucepan, combine the eggs, sugar, lemon zest, and juice. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until fully melted and smooth. Let the lemon curd cool completely before using.
For the Icing (Optional):
- Make the Lemon Icing: In a small bowl, mix the icing sugar with enough lemon juice to create a smooth, pourable icing.
For the Assembly:
- Add the Lemon Curd: Once the cakes are completely cool, spread a generous layer of lemon curd over the top of one of the cakes.
- Assemble the Cake: Place the second cake layer on top, pressing down gently to sandwich the cakes together.
- Glaze the Cake (Optional): Drizzle the lemon icing over the top of the cake, allowing it to drip down the sides. Alternatively, you can dust the top with icing sugar if you prefer a simpler finish.
What Goes Well With Mary Berry Lemon Cake with Lemon Curd
- Whipped Cream: A dollop of freshly whipped cream complements the tangy lemon curd.
- Fresh Berries: Serve with strawberries, raspberries, or blueberries for added flavor and color.
- Tea or Coffee: This cake pairs beautifully with a cup of tea or coffee.
- Lemon Sorbet: A scoop of lemon sorbet enhances the citrusy flavors.
Expert Tips for Making the Best Mary Berry Lemon Cake with Lemon Curd
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and a smoother batter.
- Don’t Overmix: Fold the dry ingredients into the wet mixture just until combined to avoid a dense cake.
- Cool Completely Before Filling: Make sure the cakes are fully cooled before adding the lemon curd to prevent it from melting or soaking into the cake.
- Adjust the Lemon Flavor: If you prefer a stronger lemon flavor, add a bit more lemon zest or use a lemon-flavored icing.
Easy Variations of Mary Berry Lemon Cake with Lemon Curd
- Lemon and Raspberry Cake: Add fresh raspberries to the batter for a fruity twist.
- Lemon Drizzle Cake: Poke holes in the cake and pour lemon syrup over it while still warm for extra moisture and flavor.
- Lemon and Poppy Seed Cake: Mix poppy seeds into the batter for added texture and a nutty flavor.
- Layered Lemon Curd Cake: For a more elaborate presentation, split the cakes in half horizontally and spread lemon curd between each layer.
Best Practices to Store Mary Berry Lemon Cake with Lemon Curd
- Store at Room Temperature: Keep the cake covered at room temperature for up to 2 days.
- Refrigerate for Longer Storage: If you need to store it longer, place the cake in an airtight container and refrigerate for up to 5 days.
- Freeze the Cake: You can freeze the unfrosted cake layers for up to 1 month. Thaw them at room temperature before assembling them.
Nutrition Value (per serving)
- Calories: 380
- Protein: 6g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 1g
- Sugar: 30g
How Can I Make Mary Berry Lemon Cake with Lemon Curd Healthier?
- Use Whole Wheat Flour: Replace half of the self-raising flour with whole wheat flour for added fiber.
- Reduce Sugar: Decrease the amount of sugar in the cake batter and filling to reduce overall sweetness.
- Use Low-Fat Butter or Margarine: Substitute the butter with a lower-fat option to reduce calorie content.
- Incorporate Greek Yogurt: Replace some of the butter with Greek yogurt for a lighter texture and added protein.
FAQs
How do you make Mary Berry’s lemon curd?
To make Mary Berry’s lemon curd, you’ll need egg yolks, caster sugar, unsalted butter, and fresh lemons. Whisk the yolks, sugar, lemon zest, and juice together in a heatproof bowl over simmering water. Stir constantly until thickened, then remove from heat and whisk in butter until smooth. Allow the curd to cool before using it as a filling or spread.
Can you freeze lemon curd cake?
Yes, you can freeze lemon curd cake. To do so, first, wrap the uniced cake layers tightly in cling film and place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to serve, thaw the cakes at room temperature, then assemble and ice as usual.
What can I use instead of self-raising flour for this cake?
If you don’t have self-raising flour, you can make your own by combining plain flour with baking powder. For this recipe, use 225g of plain flour and add 2 teaspoons of baking powder. This will give the cake the necessary rise and texture without compromising on taste.
How long does lemon curd last in the fridge?
Homemade lemon curd will last in the fridge for up to 1 week when stored in an airtight container. Make sure to cool the curd completely before refrigerating to maintain its freshness and prevent it from developing skin.
Final Words
Mary Berry’s Lemon Cake with Lemon Curd is a bright and delicious dessert that perfectly balances sweetness with tangy lemon flavor. It’s a versatile cake that’s perfect for any gathering or as a delightful treat to enjoy at home. The soft sponge and zesty lemon curd make this cake a favorite for lemon lovers. Give this recipe a try, and bring a taste of citrusy sunshine to your table!
More By British Baking Recipes
- Nigella Lemon No-Bake Cheesecake
- Jamie Oliver No Bake Lemon Cheesecake
- Mary Berry No Bake Strawberry Cheesecake
- Mary Berry Lemon Curd Cake
Mary Berry Lemon Cake With Lemon Curd
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Lemon Cake with Lemon Curd is a classic British cake featuring layers of soft lemon-flavored sponge, generously filled and topped with tangy lemon curd. This cake is both simple to make and delicious, combining the bright citrus flavor of lemons with a rich, buttery cake base. It’s often finished with a light dusting of icing sugar or a drizzle of lemon icing, making it as beautiful as it is tasty.
Ingredients
For the Cake:
- 225g (8 oz) self-raising flour: The foundation for a light and fluffy sponge.
- 225g (8 oz) caster sugar: Sweetens the cake and helps create a tender crumb.
- 225g (8 oz) unsalted butter, softened: Adds richness and moisture to the cake.
- 4 large eggs: Binds the ingredients together and helps the cake rise.
- 2 tsp baking powder: Ensures the cake rises evenly.
- 2 lemons, zest only: Adds a bright, citrusy flavor to the sponge.
For the Lemon Curd:
- 3 large eggs: Provides the base for a rich, creamy curd.
- 125g (4.4 oz) unsalted butter: Adds a smooth, rich texture to the curd.
- 225g (8 oz) caster sugar: Sweetens the curd while balancing the tartness of the lemons.
- 2 lemons, zest, and juice: The star ingredient, giving the curd its tangy lemon flavor.
For the Icing (Optional):
- 150g (5.3 oz) icing sugar: Used to make a simple lemon icing.
- Juice of 1 lemon: Mixed with icing sugar to create a lemony drizzle.
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease and line the bottom of two 8-inch round cake tins with parchment paper.
- Mix the Cake Batter: In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.
- Divide the Batter: Evenly divide the cake batter between the two prepared tins, smoothing the tops with a spatula.
- Bake the Cakes: Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. Allow the cakes to cool in the tins for 10 minutes before turning them out onto a cooling rack to cool completely.
For the Lemon Curd:
- Make the Lemon Curd: In a saucepan, combine the eggs, sugar, lemon zest, and juice. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until fully melted and smooth. Let the lemon curd cool completely before using.
For the Icing (Optional):
- Make the Lemon Icing: In a small bowl, mix the icing sugar with enough lemon juice to create a smooth, pourable icing.
For the Assembly:
- Add the Lemon Curd: Once the cakes are completely cool, spread a generous layer of lemon curd over the top of one of the cakes.
- Assemble the Cake: Place the second cake layer on top, pressing down gently to sandwich the cakes together.
- Glaze the Cake (Optional): Drizzle the lemon icing over the top of the cake, allowing it to drip down the sides. Alternatively, you can dust the top with icing sugar if you prefer a simpler finish.
