Nigella Lawson’s Lemon Curd Cake is a delightful, tangy dessert that combines the richness of a buttery cake with the zesty freshness of lemon curd. This cake is perfect for any occasion, whether it’s a casual afternoon tea or a special celebration. The lemon curd adds a vibrant burst of flavor, while the cake itself is light and moist, making it an irresistible treat.
What is Nigella Lemon Curd Cake Recipe?
Nigella’s Lemon Curd Cake is a classic dessert that features layers of tender, buttery cake filled with tangy lemon curd. The cake is then topped with more lemon curd and a dusting of icing sugar, creating a beautiful and delicious finish. This cake is all about the balance between sweet and tart, with the lemon curd providing a refreshing contrast to the richness of the cake.
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Why You Should Try This Recipe
- Perfect Balance: The combination of sweet, buttery cake and tangy lemon curd creates a perfectly balanced dessert.
- Moist and Tender: The cake is light and moist, with a texture that melts in your mouth.
- Simple Ingredients: This recipe uses basic ingredients that are easy to find.
- Visually Stunning: The bright lemon curd and the golden cake layers make for an impressive presentation.
- Nigella’s Signature Style: Known for her indulgent and flavorful recipes, Nigella’s lemon curd cake is a must-try.
Ingredients Needed to Make Nigella Lemon Curd Cake
For the Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
For the Lemon Curd:
- 3 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
For the Assembly:
- Icing sugar, for dusting
Equipment
- Mixing bowls
- Electric mixer
- 2 x 20cm (8-inch) round cake tins
- Parchment paper
- Whisk
- Saucepan
- Citrus juicer
- Zester
- Cooling rack
- Fine sieve
Instructions to Make Nigella Lemon Curd Cake
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar together until light and fluffy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
- Sift in the Dry Ingredients: Sift the self-raising flour and baking powder into the mixture. Fold gently until just combined, taking care not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: 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:
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 125ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg. Allow the curd to cool before using.
For the Assembly:
- Fill the Cake: Once the cakes are completely cool, spread a generous layer of lemon curd on top of one of the cakes. Place the second cake on top to sandwich the curd between the layers.
- Top with Lemon Curd: Spread a layer of lemon curd on top of the cake. You can also spread some around the sides if you prefer.
- Dust with Icing Sugar: Just before serving, dust the top of the cake with a light layer of icing sugar for a finishing touch.
What Goes Well With Nigella Lemon Curd Cake?
- Fresh Berries: Serve the cake with fresh raspberries, strawberries, or blueberries for added color and flavor.
- Whipped Cream: A dollop of lightly sweetened whipped cream pairs beautifully with the tartness of the lemon curd.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy contrast to the tangy cake.
- Tea or Coffee: Enjoy a slice of lemon curd cake with a cup of tea or coffee for the perfect afternoon treat.
- Lemon Zest: Grate a little lemon zest over the top of the cake for an extra burst of citrus flavor.
Expert Tips for Making the Best Nigella Lemon Curd Cake
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Don’t Overmix the Batter: Overmixing can result in a dense cake, so fold the dry ingredients in gently.
- Chill the Lemon Curd: Make the lemon curd ahead of time and chill it in the refrigerator to thicken before spreading it on the cake.
- Cool the Cakes Completely: Make sure the cakes are fully cooled before assembling to prevent the lemon curd from melting.
- Strain the Lemon Curd: Straining the curd ensures a smooth, silky texture without any lumps.
Easy Variations of Nigella Lemon Curd Cake Recipe
- Lemon and Lime Curd Cake: Substitute half of the lemons with limes for a lemon-lime curd cake.
- Lemon Blueberry Cake: Fold fresh blueberries into the cake batter before baking for a fruity twist.
- Lemon and Almond Cake: Add 50g of ground almonds to the cake batter for a nutty flavor.
- Lemon Cream Cheese Frosting: Top the cake with a lemon cream cheese frosting instead of plain lemon curd for a richer finish.
- Gluten-Free Lemon Curd Cake: Use a gluten-free flour blend in place of self-raising flour for a gluten-free version.
Best Practices to Store Nigella Lemon Curd Cake
- Store in the Fridge: Keep the cake in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled.
- Freeze for Longer Storage: You can freeze the cake without the lemon curd topping for up to 3 months. Thaw in the refrigerator and add the lemon curd before serving.
- Serve Chilled or at Room Temperature: The cake can be enjoyed straight from the fridge or allowed to come to room temperature for a softer texture.
Best Practices to Serve Nigella Lemon Curd Cake
- Slice with a Hot Knife: For clean slices, warm the knife in hot water, then wipe it dry before cutting the cake.
- Garnish with Lemon Slices: Decorate the cake with thin lemon slices or curls of lemon zest for an elegant presentation.
- Serve with Fresh Berries: Add fresh berries around the cake for a colorful and flavorful garnish.
- Pair with a Hot Beverage: This cake pairs beautifully with a cup of hot tea or coffee, making it perfect for an afternoon treat.
How Can I Make Nigella Lemon Curd Cake Healthier?
- Reduce Sugar: Cut back on the sugar in the cake batter and lemon curd by 20% for a less sweet version.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Lighten the Lemon Curd: Use a combination of Greek yogurt and lemon curd for a lighter filling.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add vitamins and fiber.
- Smaller Portions: Serve smaller slices to enjoy a lighter portion of this rich cake.
Nutrition Value (per serving):
- Calories: 400
- Fat: 22g
- Carbohydrates: 46g
- Protein: 6g
- Sugar: 30g
FAQs
How do I prevent my lemon curd cake from being too dense?
To prevent your lemon curd cake from being too dense, make sure not to overmix the batter. Overmixing can cause the gluten in the flour to develop too much, resulting in a dense texture. Also, ensure your ingredients, especially butter and eggs, are at room temperature to create a smooth, light batter.
Can I use store-bought lemon curd for Nigella Lemon Curd Cake?
Yes, you can use store-bought lemon curd for Nigella Lemon Curd Cake if you’re short on time. However, homemade lemon curd has a fresher and more vibrant flavor that enhances the overall taste of the cake.
How do I store Nigella Lemon Curd Cake?
Nigella Lemon Curd Cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you prefer to make it in advance, you can freeze the cake layers without the lemon curd for up to 3 months. Thaw the cake in the refrigerator before adding the lemon curd.
Can I make Nigella Lemon Curd Cake gluten-free?
Yes, you can make Nigella Lemon Curd Cake gluten-free by substituting the self-raising flour with a gluten-free flour blend that contains a raising agent. Ensure all other ingredients are also gluten-free, and follow the recipe as usual for a delicious gluten-free version of this cake.
Final Words
Nigella’s Lemon Curd Cake is a delightful and zesty dessert that combines the richness of a buttery cake with the bright flavor of homemade lemon curd. Perfect for any occasion, this cake is sure to impress with its vibrant taste and beautiful presentation. Whether you’re serving it at a gathering or simply enjoying a slice with your afternoon tea, this recipe is a must-try for lemon lovers!
More By British Baking Recipes
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Nigella Lemon Curd Cake Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella’s Lemon Curd Cake is a classic dessert that features layers of tender, buttery cake filled with tangy lemon curd. The cake is then topped with more lemon curd and a dusting of icing sugar, creating a beautiful and delicious finish. This cake is all about the balance between sweet and tart, with the lemon curd providing a refreshing contrast to the richness of the cake.
Ingredients
For the Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
For the Lemon Curd:
- 3 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
For the Assembly:
- Icing sugar, for dusting
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar together until light and fluffy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
- Sift in the Dry Ingredients: Sift the self-raising flour and baking powder into the mixture. Fold gently until just combined, taking care not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: 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:
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 125ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg. Allow the curd to cool before using.
For the Assembly:
- Fill the Cake: Once the cakes are completely cool, spread a generous layer of lemon curd on top of one of the cakes. Place the second cake on top to sandwich the curd between the layers.
- Top with Lemon Curd: Spread a layer of lemon curd on top of the cake. You can also spread some around the sides if you prefer.
- Dust with Icing Sugar: Just before serving, dust the top of the cake with a light layer of icing sugar for a finishing touch.
