Nigella Lemon Curd Cake is made of butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, lemon juice, ground almonds, and lemon curd. It serves 6-8 and takes about 45 minutes to prepare and bake, plus cooling time.
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Lemon Curd Cake Recipe:
- Bright and Zesty Flavor: The cake is infused with fresh lemon zest and juice, giving it a vibrant and tangy flavor that perfectly balances the sweetness.
- Moist and Tender Texture: The addition of ground almonds in the cake batter provides a moist and tender crumb, making each bite deliciously soft and satisfying.
- Rich and Creamy Frosting: The lemon buttercream frosting is smooth, creamy, and full of lemon flavor. It’s made with softened butter and sifted icing sugar, beaten until light and fluffy, then enhanced with lemon juice and zest for a rich finish.
- Beautiful Presentation: The cake is visually appealing with its smooth, lemony frosting and the option to decorate with lemon zest, slices, or edible flowers
- Make-Ahead Friendly: You can prepare the cake layers in advance and assemble them later, making it a convenient option for busy schedules.
❓ What Is Nigella Lawson Lemon Curd Cake Recipe?
Nigella Lawson’s Lemon Curd Cake is a moist, lemon-flavored cake made with butter, sugar, eggs, lemon zest, lemon juice, ground almonds, and filled with lemon curd. Topped with lemon buttercream frosting, it serves 6-8 and is easy to prepare.
🍋 Nigella Lawson Lemon Curd Cake Ingredients
For the Cake:
- 200g (7 oz) unsalted butter, softened
- 200g (7 oz) caster sugar
- 200g (7 oz) self-raising flour
- 1 teaspoon baking powder
- 3 large eggs
- Zest of 2 lemons
- 4 tablespoons lemon juice
- 100g (3.5 oz) ground almonds
For the Filling:
- 200g (7 oz) lemon curd (store-bought or homemade)
For the Frosting:
- 150g (5.3 oz) unsalted butter, softened
- 300g (10.5 oz) icing sugar, sifted
- 2 tablespoons lemon juice
- Zest of 1 lemon
🥮 How To Make Nigella Lawson Lemon Curd Cake
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-raising flour, baking powder, ground almonds, lemon zest, and lemon juice until well combined. Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once the cakes are completely cool, spread the lemon curd evenly over the top of one of the cakes. Place the second cake on top to create a sandwich.
- In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar, beating continuously until light and fluffy.
- Add the lemon juice and lemon zest, and beat until well combined and smooth.
- Spread the lemon frosting over the top and sides of the cake, using a spatula to create a smooth finish. Decorate with additional lemon zest or slices if desired. Slice and serve.
Recipe Tips:
- Zesting Lemons: Use a microplane grater for finely grated lemon zest, avoiding the bitter white pith.
- Homemade Lemon Curd: For a fresher taste, consider making your own lemon curd by cooking together lemon juice, zest, sugar, eggs, and butter until thickened.
- Even Layers: Weigh the batter to divide it evenly between the cake tins for uniform layers.
- Cool Completely: Make sure the cakes are completely cool before spreading the lemon curd to prevent it from melting.
- Smooth Frosting: For a smoother frosting, beat the butter well before gradually adding the icing sugar. Sift the icing sugar to avoid lumps.
- Clean Slices: For neat slices, use a sharp knife dipped in hot water, wiping it clean between each cut.
🍨 What To Serve With Lemon Curd Cake?
Serve Lemon Curd Cake with a dollop of whipped cream or a scoop of vanilla ice cream ,fresh berries like strawberries or raspberries add a fruity contrast a cup of tea or coffee complements the cake’s tangy, sweet flavor perfectly.
🎚 How To Store Leftovers Lemon Curd Cake?
- Refrigerator: Place leftovers lemon curd cake in an airtight container or cover it tightly with plastic wrap store in the refrigerator for up to 3 days.
- Freezer: Wrap leftovers lemon curd cake slices in plastic wrap then place them in a freezer-safe bag or container freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
How To Reheat Leftovers Lemon Curd Cake?
- Microwave: Place slice leftovers lemon curd cake on a microwave-safe plate and cover it with a damp paper towel microwave on low power for 40-60 seconds.
- Oven: Preheat the oven to 150°C (300°F) wrap leftovers lemon curd cake slice in aluminum foil to prevent drying out heat for about 10 minutes, or until warmed through.
FAQ’S
What type of lemons are best for Lemon Curd Cake?
Fresh, juicy lemons with a bright yellow color are best for Lemon Curd Cake. Organic lemons are preferred to avoid any pesticide residue, especially since the zest is used. Meyer lemons can also be used for a slightly sweeter flavor.
Can I make Lemon Curd Cake gluten-free?
Yes, you can make Lemon Curd Cake gluten-free by using a gluten-free flour blend in place of self-raising flour. Ensure the baking powder is also gluten-free. The rest of the ingredients are naturally gluten-free.
Can I make Lemon Curd Cake ahead of time?
Yes, Lemon Curd Cake can be made ahead of time. Bake the cake layers and store them in the refrigerator or freezer. Assemble the cake with lemon curd and frosting on the day you plan to serve it. This can save time and ensure freshness.
What is the texture of Lemon Curd Cake like?
Lemon Curd Cake has a moist and tender crumb, thanks to the ground almonds and lemon juice. The lemon curd filling adds a creamy, slightly gooey layer, while the buttercream frosting provides a smooth and creamy finish.
Can I use a different type of frosting for Lemon Curd Cake?
Yes, you can use different types of frosting for Lemon Curd Cake. Cream cheese frosting, Swiss meringue buttercream, or a simple lemon glaze are all excellent alternatives. Each provides a unique texture and flavor that complements the lemon curd.
What are the health benefits of Lemon Curd Cake?
Lemon Curd Cake provides some vitamin C from the lemons, which is good for immune health, it is a dessert high in sugar and fat, so it should be enjoyed in moderation as part of a balanced diet.
Try More Nigella Lawson Recipes:
Nigella Lawson Lemon Curd Cake Nutrition Fact
Amount Per Serving
- Calories: 358
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
- Vitamin D: 1mcg
- Calcium: 50mg
- Iron: 1.5mg
- Potassium: 120mg
Nigella Lemon Curd Cake
Description
Nigella Lemon Curd Cake is made of butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, lemon juice, ground almonds, and lemon curd. It serves 6-8 and takes about 45 minutes to prepare and bake, plus cooling time.
Ingredients
For the Cake:
For the Filling:
For the Frosting:
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-raising flour, baking powder, ground almonds, lemon zest, and lemon juice until well combined. Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once the cakes are completely cool, spread the lemon curd evenly over the top of one of the cakes. Place the second cake on top to create a sandwich.
- In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar, beating continuously until light and fluffy.
- Add the lemon juice and lemon zest, and beat until well combined and smooth.
- Spread the lemon frosting over the top and sides of the cake, using a spatula to create a smooth finish. Decorate with additional lemon zest or slices if desired. Slice and serve.
Notes
- Zesting Lemons: Use a microplane grater for finely grated lemon zest, avoiding the bitter white pith.
- Homemade Lemon Curd: For a fresher taste, consider making your own lemon curd by cooking together lemon juice, zest, sugar, eggs, and butter until thickened.
- Even Layers: Weigh the batter to divide it evenly between the cake tins for uniform layers.
- Cool Completely: Make sure the cakes are completely cool before spreading the lemon curd to prevent it from melting.
- Smooth Frosting: For a smoother frosting, beat the butter well before gradually adding the icing sugar. Sift the icing sugar to avoid lumps.
- Clean Slices: For neat slices, use a sharp knife dipped in hot water, wiping it clean between each cut.