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
Scale
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.