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.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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.