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Mary Berry Lemon Curd Cake

Mary Berry Lemon Curd Cake
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Mary Berry Lemon Curd Cake is a light, tender lemon sponge enhanced with a generous amount of lemon curd either swirled through the batter or layered inside. It’s moist, fragrant, and rich with citrus flavour, making it one of Mary Berry’s most refreshing traditional bakes.

Ingredients

Scale

  • 175g self-raising flour

  • 150g caster sugar

  • 150g butter (softened)

  • 3 large eggs

  • Zest of 2 lemons

  • 2 tbsp lemon juice

  • 1 tsp baking powder

  • ½ tsp vanilla extract

  • Pinch of salt

  • 4–5 tbsp high-quality lemon curd (plus extra for serving)

Optional Lemon Icing:

  • 100g icing sugar

  • 1–2 tbsp fresh lemon juice

Instructions

Step 1: Prepare the cake tin

Line a loaf tin or round tin with parchment so the cake lifts out cleanly.

Step 2: Cream the butter and sugar

Beat softened butter and caster sugar until pale, fluffy, and smooth.

Step 3: Add the eggs

Mix in the eggs one at a time, ensuring each one is fully incorporated before adding the next.

Step 4: Combine the dry ingredients

Stir flour, baking powder, and salt in a separate bowl to distribute evenly.

Step 5: Bring the batter together

Fold the dry mixture gently into the creamed mixture, adding lemon zest, lemon juice, and vanilla.

Step 6: Fill the tin

Pour half the batter into the tin, then spoon half the lemon curd in small dollops.

Step 7: Add the remaining batter

Top with the rest of the batter, then swirl the remaining lemon curd on top using a knife.

Step 8: Bake the cake

Bake at 180°C (350°F) for 40–45 minutes until risen, golden, and fully set in the centre.

Step 9: Cool before glazing

Let the cake cool on a rack before adding an optional lemon icing for extra shine.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-curd-cake/