Sunshine Lemon Curd Cake
A soft, fluffy lemon cake layered with silky lemon curd and bursting with fresh citrus flavor — the perfect dessert for tea time, celebrations, or whenever you crave something bright and refreshing.
Ingredients
For the Cake
3 large eggs
A pinch of salt
100 g granulated sugar
100 ml milk
100 ml sunflower oil
8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
For the Lemon Curd Filling
2 egg yolks
80 g sugar
Juice of 2 lemons
40 g butter
1 tablespoon cornstarch
For Decoration
Powdered sugar
Lemon slices or zest
Whipped cream (optional)
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add the sugar and continue whisking until light and creamy.
Pour in the milk, sunflower oil, and vanilla extract, then mix well.
Stir in the lemon zest.
Sift together the flour and baking powder, then gently fold them into the wet ingredients until smooth.
Step 2: Bake the Cake
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the filling.
Step 3: Make the Lemon Curd
In a saucepan, whisk together the egg yolks, sugar, lemon juice, and cornstarch.
Cook over low heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the butter until smooth and glossy.
Allow the lemon curd to cool.
Step 4: Assemble the Cake
Slice the cake in half horizontally if desired.
Spread a generous layer of lemon curd between the layers and over the top.
Decorate with powdered sugar, lemon zest, or whipped cream.
Serving Suggestion
Serve chilled with a cup of tea or coffee for a light and refreshing dessert that melts in your mouth.
