Lemon curd and strawberry cake

    1 hour 30 min

    I recently made this for my father in law's birthday and it went down a treat. It's a really yummy zesty cake with a homemade lemon curd filling. I added flaked almonds to give some bite, and finished with strawberry coulis cream for added sweetness.


    Cornwall, England, UK
    3 people made this

    Serves: 6 

    • 225g sugar
    • 225g butter
    • 1 lemon
    • 4 eggs
    • 225g self raising flour, sifted
    • 75g flaked almonds (optional)
    • Lemon curd filling
    • 2 1/2 lemons
    • 3 egg yolks
    • 6 tablespoons sugar
    • 4 tablespoons butter
    • Strawberry coulis
    • 250g strawberries, hulled
    • 2 tablespoons icing sugar
    • 1/2 lemon

    Prep:10min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

      For the lemon curd filling

    1. Juice and zest 2 1/2 lemons into a pan. Combine over heat with 3 egg yolks and 6 tablespoons sugar for 20 minutes.
    2. Remove from heat and stir in 4 tablespoons of butter, sprinkle with sugar to prevent skin and leave to cool for 1 hour (will thicken with time).
    3. For the sponge

    4. Butter and line two sandwich tins. Preheat the oven to 180 C / Gas 4.
    5. Cream sugar and butter. Add lemon zest and juice from 1 1/2 lemons; beat well. Beat in the eggs, then fold in the sieved flour and almonds (if using). Divide cake mixture between the two tins.
    6. Bake for 17 minutes. Remove from oven and leave to cool on wire racks.
    7. When cakes are cool sandwich them together with the thickened lemon curd in the middle, and drizzle the remaining on top.
    8. For the coulis

    9. Blend strawberries, icing sugar and lemon juice, then strain through a fine sieve and drizzle on top of cake when serving.

    Make ahead

    Lemon curd takes awhile to thicken in fridge.

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