Layered Lemon Cake with Lemon Curd

Layered Lemon Cake With Lemon Curd Recipe

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susan tinney


This is an Irish recipe from Bon Appetit May 1996. Good easy spring recipe.

★★★★★ 2 votes
1 Hr
35 Min



6 Tbsp
unsalted butter
3/4 c
plus 1 tablespoon sugar
3 large
1 tsp
grated lemon peel
11/4 c
self rising flour
2 Tbsp
fresh lemon juice


2 large
6 Tbsp
6 Tbsp
fresh lemon juice
1/4 c
unsalted butter cut into pieces
2 tsp
grated lemon peel
powdered sugar
whipped cream (optional)

How to Make Layered Lemon Cake with Lemon Curd


  • 1For cake: Preheat oven to 325 Butter two 8 inch cake pans with 2 inch high sides. Line bottom of pans with parchment paper.
  • 2Beat butter and sugar in medium bowl till well blended.
  • 3Add eggs 1 at a time beating well after each addition.
  • 4Mix in lemon peel. Beat in flour alternately with lemon juice in 2 additions each.
  • 5Divide batter between 2 prepared pans.
  • 6Bake until cakes begin to pull away from sides of pan and tester inserted into center of cake comes out clean. About 28 minutes.
  • 7Cool cakes on rack 2 minutes. Turn cakes out on rack and cool comepletely. Peel off parchment.
  • 8FOR LEMON CURD: Whisk eggs and sugar in top of double boiler to blend.
  • 9Add lemon juice, butter and peel.
  • 10Set pan over simmering water (do not allow bottom of pan to tauch water). Whisk until mixture thickens to pudding consistency and thermometer registers 165 about 4 minutes.
  • 11Remove from water; cool. Press plastic wrap directly on surface of curd chill until cold.
  • 12Place 1 cake layer on platter. Spread lemon curd evenly over. Top with second layer. Place decorative stencil or doily atop cake. Sprinkle heavily with powdered sugar. Carefully remove doily.
  • 13Serve cake with whipped cream if desired

Printable Recipe Card

About Layered Lemon Cake with Lemon Curd

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy