Delia Smith Lemon Curd Cake Recipe

This Delia Smith Lemon Curd Cake is a beautifully light and zesty sponge layered with tangy lemon curd and a soft, buttery crumb. It strikes the perfect balance between sweetness and citrus freshness, making it ideal for afternoon tea or a simple dessert. The texture is moist and tender, with a bright lemon flavour running through every bite. This is an easy to intermediate bake and takes around 1 hour 15 minutes from start to finish.

Ingredients

For the cake

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 lemons
2 tbsp milk

For the filling

4–5 tbsp lemon curd
150ml double cream
2 tbsp icing sugar

For the topping

Icing sugar, for dusting
Extra lemon zest (optional)

How to Make Delia Smith Lemon Curd Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the batter: In a large bowl, add the butter, caster sugar, eggs, flour, baking powder, lemon zest and milk. Beat together until smooth, pale and well combined.
Divide and level: Spoon the mixture evenly into the prepared tins and level the tops with a spatula.
Bake the cakes: Bake for 20 to 25 minutes until golden, springy to the touch and a skewer inserted in the centre comes out clean.
Cool completely: Leave the cakes in the tins for 5 minutes, then turn out onto a wire rack and allow to cool fully.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
Assemble the cake: Spread lemon curd over one sponge, then top with the whipped cream. Place the second sponge on top and press lightly.
Finish and serve: Dust the top with icing sugar and sprinkle with extra lemon zest if desired. Slice and serve.

Tips

Why is my cake dense instead of light?

This usually happens if the mixture is overmixed or the butter was too cold. Make sure ingredients are at room temperature and mix just until combined.

How can I make the lemon flavour stronger?

Add a little extra lemon zest or a teaspoon of lemon juice to the batter for a more pronounced citrus taste.

Can I use shop-bought lemon curd?

Yes, a good-quality shop-bought lemon curd works perfectly and saves time.

How do I stop the cake from sticking?

Always grease and line your tins properly with baking parchment to ensure easy removal.

Serving Suggestions

Serve with a cup of tea or coffee
Add fresh berries on the side
Pair with a scoop of vanilla ice cream
Drizzle with extra lemon curd for added indulgence

Storage

Room temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

The sponge layers can be frozen (without filling) for up to 3 months. Wrap well in cling film and thaw before assembling.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 21g
Saturated Fat: 12g
Sodium: 180mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the sponge layers a day in advance and assemble with the filling just before serving for freshness.

Can I use a different filling instead of cream?

Yes, you can use buttercream or mascarpone for a richer alternative to whipped cream.

What tin size should I use?

Two 20cm round tins are ideal for even baking and good layering.

Can I make this cake gluten free?

Yes, substitute the flour with a gluten-free self-raising blend for similar results.