Lemon Curd Cake

As the saying goes: When life gives you lemons … make a Lemon Curd Cake out of it! However, it shouldn’t be just any lemon cake. To make it especially refreshing, it is baked with buttermilk and a curd filling is added. Doesn’t that sound good?

Lemon Curd Cake

Ingredients for Lemon Curd Cake:

For the cake:
370 g flour
1 tsp. baking soda
1 tsp. baking powder
Grated lemon juice from 3 lemons
80 ml lemon juice
210 g sugar
1 tbsp vanilla sugar
180 g butter
4 eggs
170 ml buttermilk

For the filling:
250 g low-fat quark
Grated lemon juice
70 g sugar
1 egg
2 tbsp creme fraiche
25 g flour

Also: (optional)
130 g icing sugar
1 tbsp. milk
1 tbsp lemon juice
Grated to taste


Mix flour, baking soda and baking powder. Mix lemon zest and sugar. Beat butter and sugar until fluffy, add eggs gradually. Add buttermilk and flour and beat until smooth.

In a bowl, mix curd, lemon juice and zest, sugar, creme fraiche and flour. Beat the egg and fold it in.

Pour half of the batter into a greased and floured baking dish. Make a well in the dough all around and pour the curd mixture into the well. Spread the rest of the dough on top.

Bake cake in preheated oven at 330 °F for 50-60 minutes. Test the cake with chopsticks. Let cool completely. Turn out.

Mix powdered sugar, milk and lemon juice and pour over cake.


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Lemon Curd Cake
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