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Mary Berry Lemon Curd Cake

Mary Berry's lemon curd cake is a beautifully bright, tangy bake — light lemon sponge layered with homemade lemon curd and silky lemon buttercream.
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Prep Time 40 minutes
Cook Time 25 minutes
Cooling Time 44 minutes
Total Time 1 hour 49 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 580
Ingredients Method Notes

Ingredients
  

  • Homemade Lemon Curd:
  • 3 large unwaxed lemons — zest and juice
  • 150 g caster sugar
  • 75 g unsalted butter cubed
  • 3 large eggs beaten and strained
  • Lemon Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2 tsp baking powder
  • Zest of 2 large unwaxed lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • Lemon Buttercream:
  • 200 g unsalted butter softened
  • 400 g icing sugar sifted
  • Zest of 1 large unwaxed lemon
  • 3 –4 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Yellow gel food colouring optional
  • Decoration:
  • 3 –4 tbsp homemade lemon curd
  • Lemon slices or candied lemon peel
  • Edible flowers optional
  • Icing sugar for dusting

Method
 

  1. Make lemon curd: combine lemon zest, juice, sugar, and butter in a heatproof bowl over barely simmering water. Stir until butter melts and sugar dissolves. Add strained beaten eggs and stir constantly for 10–15 minutes until thickened and coats the back of a spoon. Pour into a jar, press cling film onto the surface, cool, then refrigerate.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Beat butter, sugar, eggs, flour, baking powder, lemon zest, lemon juice, and vanilla together for 2–3 minutes until smooth and pale. Add milk and beat briefly.
  4. Divide between tins. Bake 22–26 minutes until golden and a skewer comes out clean. Cool completely on a wire rack.
  5. Beat butter alone 3–4 minutes until very pale. Add icing sugar in two batches. Add lemon zest, juice, and vanilla. Beat until smooth. Add food colouring if using.
  6. Place one sponge on serving plate. Spread with lemon buttercream then spoon lemon curd on top. Place second sponge on top. Spread remaining buttercream over the top.
  7. Drizzle lemon curd over the top. Decorate with lemon slices, edible flowers, and a dusting of icing sugar.

Notes

Make lemon curd the day before if possible — it sets better and the flavour deepens overnight.
Strain beaten eggs before adding to lemon curd for a perfectly smooth finish.
Stir lemon curd constantly over a low heat — never stop stirring.
Spread buttercream first between layers, then add lemon curd on top — do not mix them together.
Store in the fridge in an airtight container for up to 4 days. Bring to room temperature 30 minutes before serving.
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