Mary Berry Lemon Curd Cake Recipe
Delight in a light lemon sponge filled and topped with zesty curd and whipped cream—Mary Berry's Lemon Curd Cake is perfect for any special occasion. Easy to make and bursting with flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.
Cooking tools:
- Cake pan
- Hand mixer
- Fine-mesh sieve
- Cooling rack
- Piping bag
- Microplane
- Citrus press
- Kitchen scale
- Offset spatula
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 225 g (8 oz) of self-raising flour
- 225 g (8 oz) of caster sugar
- 225 g (8 oz) of softened butter
- 4 large eggs
- 2 lemons, zested and juiced
- 100 g (3.5 oz) of butter
- 4 large eggs, lightly beaten
- 300 ml (10 fl oz) of double cream
- 2 tablespoons of icing sugar
- A few drops of lemon extract (optional)
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