Lemon curd cake

The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.

  • 1 hr 30 mins cooking plus cooling and standing time
  • Serves 8
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Why not make this cake using our unbeatable lemon curd recipe.
Serve the cake with dollops of whipped cream swirled with even more lemon curd, if you like.


  • 185 g butter, softened
  • ¾ cup (165g) caster sugar
  • 3 eggs
  • ½ cup (160g) good-quality lemon curd
  • 2 teaspoons finely grated lemon rind
  • ¾ cup (180ml) milk
  • 1½ cups (225g) self-raising flour
Lemon glaze
  • 2 cups (320g) pure icing sugar
  • ¼ cup (60ml) lemon juice


  • 1
    Preheat oven to 150°C (130°C fan-forced). Grease an 18cm wide, 10cm deep round fluted cake pan well with butter; dust with a little flour, shake out excess.
  • 2
    Beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add the curd and rind and beat until combined. Fold in the milk and sifted flour alternately until the mixture is smooth. Spread the mixture into pan; smooth the surface.
  • 3
    Bake the cake for 1 hour 20 minutes, covering loosely with foil if it starts to over-brown, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the pan for 20 minutes before turning it onto a wire rack to cool.
Lemon glaze
  • 4
    Sift icing sugar into a medium bowl; stir in juice to form a smooth, thin glaze.
  • 5
    Spoon Lemon Glaze over cake just before serving.


Undecorated cake suitable to freeze. Not suitable to microwave.

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