5 Ingredient Lemon Curd Cake

5 Ingredient Lemon Curd Cake

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  • Prep Time


  • Total Time


  • Servings



  • Makes one 8-inch round cake (8 to 10 slices)

  • 175

    grams (¾ cup) superfine sugar

  • 175

    grams (6 ounces) butter, at room temperature

  • 340

    grams (12 ounces) lemon curd (or freshly made)

  • 3


  • 225

    grams (scant 2 cups) self-rising flour

  • Confectioners' sugar, for dusting


1. Preheat the oven to 375° F (190° C). Line an 8-inch round cake pan with parchment paper. 2. Beat the sugar and butter until well mixed, then add half the jar of lemon curd. Mix well. 3. Beat in the eggs one at a time. 4. Sift over the flour and fold in using a metal spoon. 5. Turn the mixture into the prepared pan, then drop teaspoons of the remaining lemon curd randomly over the top of the cake. 6. Bake for 35 to 40 minutes. Leave the cake to cool in the pan. Turn out, remove the baking paper, and dust with sifted confectioners' sugar.


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