Delia Smith Lemon Curd Cake Recipe

This Delia Smith Lemon Curd Cake Recipe is a zesty and moist recipe, which features homemade lemon curd and whipped double cream. It’s the ultimate tea time treat, ready in about 2 hours (including cooling time).

Delia Smith Lemon Curd Cake Recipe Ingredients

For the Sponge Cake

• 175g self-raising flour
• 1 level teaspoon baking powder
• 175g spreadable butter (at room temperature)
• 175g golden caster sugar
• 3 large eggs
• Grated zest of 1 large lemon
• 1 tablespoon lemon juice

For the Homemade Lemon Curd

• Zest and juice of 1½ large lemons
• 110g golden caster sugar
• 3 large eggs
• 75g block butter, cut into small pieces

For the Filling and Topping

• 150ml double cream
• 1 lemon, zested (for decoration)

How To Make Delia Smith Lemon Curd Cake Recipe

1. Preheat and Prep: Preheat the oven to 170°C (gas mark 3). Lightly butter two 18cm loose-based sponge tins and line the bases.
2. Make the Sponge Batter: Sift the flour and baking powder into a roomy mixing bowl, lifting the sieve high to air the flour. Add the spreadable butter, sugar, 3 eggs, lemon zest, and lemon juice. Using an electric hand whisk, combine everything for about 1 minute until you have a smooth, creamy consistency.
3. Bake the Cakes: Divide the mixture evenly between the two tins and level the tops. Bake on the center shelf for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the center springs back.
4. Cool the Cakes: Remove from the oven. After 30 seconds, loosen the edges with a palette knife and turn out onto a wire tray. Peel off the lining paper. Flip them over so the tops are facing upwards to prevent sticking. Allow to cool completely.
5. Make the Lemon Curd: While cakes bake, place the lemon zest and sugar in a bowl. Whisk the lemon juice with the eggs and pour over the sugar. Add the block butter pieces. Place the bowl over a pan of barely simmering water (ensure the bowl doesn’t touch the water). Whisk occasionally until thickened, about 20 minutes. Set aside to cool.
6. Slice the Layers: When the cakes are absolutely cold, carefully cut each one horizontally into two with a sharp serrated knife to create four thin layers. (Tip: Sit down to do this so you can view the cake at eye level for an even cut).
7. Assemble: Sandwich the four layers together using the cooled lemon curd, but reserve 2 slightly rounded tablespoons of curd for the icing.
8. Ice the Cake: Whisk the double cream until thickened. Fold the reserved 2 tablespoons of lemon curd into the cream. Spread this mixture over the top and carefully down the sides of the cake. Sprinkle with extra lemon zest before serving.

Recipe Tips

• The “Sit Down” Technique: Delia specifically recommends sitting down when slicing the cake layers. By bringing your eyes level with the cake, you can ensure a perfectly straight horizontal cut, resulting in professional-looking layers.
• Butter Matters: Note that the recipe calls for “spreadable” butter for the sponge (for easy all-in-one mixing) but “block” butter for the curd (for structure and set). Using the correct type is crucial for texture.
• Curd Consistency: When making the curd, be patient. If the water boils too vigorously, the eggs will scramble. It needs gentle heat to become silky and thick.
• Airing the Flour: Lifting the sieve high isn’t just for show; it incorporates air into the flour, which, combined with the baking powder, ensures the sponge is light and fluffy.
• Storage: Because this cake is covered in fresh cream, it must be stored in the fridge. However, let it stand at room temperature for 20 minutes before eating so the sponge softens.

What To Serve With Delia Smith Lemon Curd Cake Recipe

This zesty cake is perfect for an elegant afternoon tea.

• A pot of Earl Grey or Lady Grey tea
• Fresh raspberries (to contrast the yellow cake)
• A glass of chilled Prosecco
• Extra pouring cream

How To Store Delia Smith Lemon Curd Cake Recipe

• Refrigerate: Store the cake in a polythene box or cake carrier in the fridge. It is best eaten within 2-3 days due to the fresh cream.
• Freeze: You can freeze the fully iced cake. Freeze it uncovered first to set the icing, then wrap gently in cling film and foil. Thaw in the fridge overnight. (Source: Delia Online “Ask Lindsey”).
• Freezing Sponges: You can also freeze the plain sponge layers separately for up to 1 month before filling.

Delia Smith Lemon Curd Cake Recipe Nutrition Facts

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 220mg
• Total Carbohydrates: 52g
• Dietary Fiber: 1g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Fruit Cake​ Recipe
• Delia Smith Dundee Cake Recipe​