Lemon Curd & Cream Sandwich Cake

The combination of lemon curd and cream is something that should not be missed. If you’re firmly on the side of hating anything that is remotely sour then you’d probably think this would not be for you. But you’d be wrong (I hope).

This, like most cakes, goes well with a nice cup of tea or coffee and is something different to the overdone Victoria Sponge. Lemon curd is not as widely known as the usual spreads available which is why I bet not everyone has tasted it.

If you’re a dab hand at making cakes then this should be pretty routine but I’d encourage making it if you haven’t tried the lemon curd filling before.

Approximately 20 mins Preparation time & 25 mins Baking time


  • 225g Butter
  • 225g Golden Caster Sugar
  • 225 Self-raising Flour
  • 2 tbsp Milk
  • 2 tsp Vanilla Extract
  • Zest of half a Lemon
  • Lemon Curd
  • Fresh Cream or whipped cream spray
  • 4 eggs
  • Icing sugar (to dust on top)


Step 1: Preheat your oven at 170C or 338F or Gas mark 3.

Step 2: Cream the caster sugar and butter together until nice and smooth.

Step 3: Add an egg and beat until well incorporated into the mix; repeat this for the remaining 3 eggs.

Step 4: Add the zest of half a lemon, 2 tsp vanilla extract, 2 tbsp milk and beat the mixture well again.

Step 5: Now add the flour into the mixing bowl and fold.

Step 6: You’ll need 2 cake tins roughly 20 cm in diameter where you can split the cake mix evenly.

Step 7: Bake for 25-30 mins until a skewer comes out clean when inserted through the centre of the cake.

Step 8: After the cakes have cooled down well (can take 15-20 mins), apply a generous layer of lemon curd onto the top of one of the cakes. Then follow up by applying either fresh cream (if you have it) or whipped cream spray works fine. Carefully place the other cake on top and press down gently.

Step 9: Finish by dusting the top of the cake with some icing sugar.

Notes: If you don’t have any golden caster sugar then just use a normal one as it isn’t necessary. However, golden caster sugar does give a nice caramel finish to the cake when made due to the molasses it has added to it.

You may want to flatten the top of the cake you are going to use to be the base so that the top cake sits nicely on top. If you don’t, the top cake can easily move around on the slippery cream and lemon curd layer – not ideal!

Try your best to allow the cakes to cool down properly or the filling will start to melt and it all becomes a bit of a mess. It can be hard to wait longer to eat cake but if you want a great picture, that’s what you’ll have to do.

Have a go!


Leave a Reply