Mary Berry’s Lemon Curd Cake is a delightful dessert that combines the bright, tangy flavor of lemon curd with a soft, buttery sponge cake. This cake is perfect for any occasion, offering a balance of sweetness and zestiness that is sure to impress. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and yields a beautiful, flavorful cake that everyone will love.
What Is Mary Berry Lemon Curd Cake?
Mary Berry Lemon Curd Cake is a classic British dessert featuring a light, moist sponge cake layered with or filled with lemon curd. The lemon curd adds a tangy, citrusy flavor that contrasts beautifully with the sweetness of the cake. It’s often topped with a simple glaze or dusting of powdered sugar, making it both elegant and delicious.
Other Popular Cheesecake Recipes
- Mary Berry No Bake Lemon Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Mary Berry Lemon Cake With Lemon Curd
Why You Should Try This Recipe
- Tangy and Sweet: The combination of lemon curd and soft sponge is irresistible.
- Simple Ingredients: Uses basic pantry staples that are easy to find.
- Versatile: Perfect for afternoon tea, dessert, or special occasions.
- Quick to Make: With straightforward steps, this cake is easy to prepare.
- Crowd-Pleaser: The bright lemon flavor is sure to be a hit with everyone.
Ingredients Needed to Make Mary Berry Lemon Curd Cake
For the Cake:
- 225g (8 oz) self-raising flour: Provides the structure and lift for the cake.
- 225g (8 oz) caster sugar: Adds sweetness 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 well.
- 2 lemons, zest only: Adds a bright, citrusy flavor to the sponge.
For the Filling:
- 200g (7 oz) lemon curd: The star ingredient, providing tangy flavor and moisture.
For the Glaze (Optional):
- 100g (3.5 oz) icing sugar: Used to make a simple glaze.
- Juice of 1 lemon: Mixed with icing sugar to create a lemony glaze.
Equipment
- Two 8-inch round cake tins
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Instructions to Make Mary Berry Lemon Curd Cake
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 Filling and Assembly:
- Add the Lemon Curd: Once the cakes are completely cool, spread the lemon curd generously 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.
For the Glaze (Optional):
- Make the Glaze: In a small bowl, mix the icing sugar with enough lemon juice to create a smooth, pourable glaze.
- Glaze the Cake: Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Alternatively, you can dust the top of the cake with icing sugar if you prefer a simpler finish.
What Goes Well With Mary Berry Lemon Curd Cake
- 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 Curd Cake
- 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 Curd Cake
- 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 Curd Cake
- 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: 350
- Protein: 5g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 1g
- Sugar: 30g
How Can I Make Mary Berry Lemon Curd Cake 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 prevent a lemon curd cake from being too dry?
To prevent a lemon curd cake from being too dry, make sure not to overbake the cake. Check for doneness by inserting a skewer into the center of the cake; it should come out clean or with a few moist crumbs. Also, ensure you don’t overmix the batter, which can lead to a dense texture. Adding the lemon curd filling while the cake is still slightly warm can also help keep it moist.
Can I use store-bought lemon curd for Mary Berry Lemon Curd Cake?
Yes, you can use store-bought lemon curd for Mary Berry Lemon Curd Cake. It’s a convenient option that saves time and still provides a delicious, tangy flavor. If you prefer a homemade touch, you can also make your own lemon curd using fresh lemons.
How long does Mary Berry Lemon Curd Cake last?
Mary Berry Lemon Curd Cake can last up to 2 days at room temperature if kept covered. If stored in the refrigerator, it can last up to 5 days. For longer storage, you can freeze the unfrosted cake layers for up to 1 month.
Can I freeze Mary Berry Lemon Curd Cake?
Yes, you can freeze Mary Berry Lemon Curd Cake. It’s best to freeze the cake layers separately without the lemon curd filling or glaze. Wrap the layers tightly in cling film and foil, then freeze for up to 1 month. Thaw the layers at room temperature before assembling and serving.
Final Words
Mary Berry’s Lemon Curd Cake is a refreshing and delightful dessert with just the right balance of sweetness and tartness. This cake is sure to be a crowd-pleaser, perfect for special occasions or a cozy afternoon treat with a cup of tea. The bright lemon flavor and soft, tender crumb make it a favorite for anyone who loves lemony desserts. Give this recipe a try and enjoy the delicious results!
More By British Baking Recipes
- Nigella Lemon No-Bake Cheesecake
- Nigella Chocolate Guinness Cupcakes
- Mary Berry No Bake Strawberry Cheesecake
- Mary Berry Lemon Posset
Mary Berry Lemon Curd Cake Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Lemon Curd Cake is a classic British dessert featuring a light, moist sponge cake layered with or filled with lemon curd. The lemon curd adds a tangy, citrusy flavor that contrasts beautifully with the sweetness of the cake. It’s often topped with a simple glaze or dusting of powdered sugar, making it both elegant and delicious.
Ingredients
For the Cake:
- 225g (8 oz) self-raising flour: Provides the structure and lift for the cake.
- 225g (8 oz) caster sugar: Adds sweetness 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 well.
- 2 lemons, zest only: Adds a bright, citrusy flavor to the sponge.
For the Filling:
- 200g (7 oz) lemon curd: The star ingredient, providing tangy flavor and moisture.
For the Glaze (Optional):
- 100g (3.5 oz) icing sugar: Used to make a simple glaze.
- Juice of 1 lemon: Mixed with icing sugar to create a lemony glaze.
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 Filling and Assembly:
- Add the Lemon Curd: Once the cakes are completely cool, spread the lemon curd generously 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.
For the Glaze (Optional):
- Make the Glaze: In a small bowl, mix the icing sugar with enough lemon juice to create a smooth, pourable glaze.
- Glaze the Cake: Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Alternatively, you can dust the top of the cake with icing sugar if you prefer a simpler finish.
