A traditional British breakfast item, the lemon curd cake recipe is traditionally a tart cake made with a moist sponge for the base, and then it’s filled with lemon curd.
It’s simple to make, and the process is even more straightforward once you know how. The recipe below is for a cake with lemon curd filling.
To make a lemon curd tart, you must bake the cake in a tart tin, as advised above. It can be eaten plain or used as a filling in sandwiches. It’s great to use leftover lemon curd or make an exciting dessert.
How To Prepare Lemon Curd Cake Recipe?
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serving Size: 8
- 6in (15cm) round tart tin,
- sieved dessert plate
Ingredients For Lemon Curd Cake Recipe:
For the cake:
- 1 cup (120g) plain flour
- 2 tsp baking powder
- Pinch of salt
- 3 tbsp sugar
- Three large eggs, lightly beaten
- Juice and grated rind of 1 lemon
- ½ cup (120ml) milk
For The Filling:
- Juice and rind of 1 lemon
- 1 tbsp lemon marmalade
- 1 tsp butter, softened
- Generous pinch of salt
Nutrition Facts Of Lemon Curd Cake Recipe
- Calories: 241
- Fat: 8.7g
- Carbohydrates: 34.9g
- Protein: 6.8g
- Sodium: 142.4mg
- Fiber: 0g
- Sugar: 24.9g
- Cholesterol: 45mg
- Iron: 1.4mg
- Calcium: 119.7mg
What Does Curd Do In A Cake?
Curd is a moistened whey that has been developed from cream and used as a filling for cakes and tarts.
It coagulates the protein in vegetables or cow’s milk with acid. You can get curd from homemade or commercial sources.
What Is The Difference Between Lemon Curd And Lemon?
Lemon curd and lemon are both a type of fruit juice jam. Lemon curd is made by heating strained lemon juice until it thickens
and using cornstarch to thicken the mixture to make it into a spreadable consistency. Lemon juice is heated with some lemon rind until it becomes thick.
Lemon rind is the zest of the lemons that have been dried by salting without heating.
What Happens When Sugar Is Mixed With Curd?
When sugar is mixed with curd, the mixture thickens. Different recipes use various amounts of sugar, and they all have unique qualities.
Auntie Jodee’s recipe in which she adds a few tablespoons of vinegar to the curd, and it becomes extra sharp, or Makke di Koozies curd has less sugar and more vinegar than mine, while my recipe is a balance that isn’t too sweet or sour.
What Should Not Be Mixed With Curd?
Curd should not be mixed with dry ingredients, as it’s easy to over-whisk and end up with a wet cake. It’s also a good idea not to mix curd with too much flour. Instead, more milk is added.
Does Curd Spike Blood Sugar?
The gelatin in curd is slow to be digested by the body. The glycemic index of curd is 56, which means that it has a low exercise on sugar levels.
Why Should We Not Mix Salt In Curd?
Salt is added to the curd to increase the flavor of the curd. Salt can have a dehydrating effect on the body. Therefore it’s wiser not to add too much salt when making lemon curd.
This is a straightforward lemon curd cake recipe. You can play with it to your taste. I love my lemon curd in my homemade scones and pound cake, but this will stay as a tasty comfort food for me.
For those who like their cakes super sappy, try a baking spray to add extra moisture if you’re having trouble getting the sponge to keep a nice texture or if you have any doubts about the texture of your cake.
How long will this cake last?
Lemon curd cake can last for a few days in the fridge. Wrap it well in foil to avoid drying, so put it on a plate and surround it with foil. This cake may be frozen for up to 3 months.
Can you freeze lemon curd cake?
Yes, you can freeze it for up to 3 months. Cover the cake with tin foil and add it to a freezer bag.
Can you bake the sponge cake layers in three shallow cake pans?
Yes, you can bake them in three cake pans. Place one on the base and two on top. Bake for about 30 minutes until a skewer inserted into the middle of each comes out clean.