We love anything with lemon and Edna’s lemon curd cake is a cake to love. Quick to put together and super easy to make. It’s a perfect little cake for afternoon tea. All lemony with a dense crumb that’s perfect for serving with a dollop of freshly whipped cream.
We came across this little winner on the net and immediately knew we had to bake it. Turns out Edna’s lemon curd cake is also called Belgium Lemon Curd Teacake published by the Australian Women’s Weekly magazine. Wherever it comes from we’re glad we discovered it.
A food processor makes the job come together in seconds and the mixture resembles a dough, rather than a pouring consistency cake batter. If you’ve got some lemon curd on hand you can whip this up in a few minutes and you’ve got to love that!
This is not a deep cake by any means. It’s more of a teacake, but it’s quick and delicious!
Lemon Curd
If you’ve never made lemon curd before our recipe is ridiculously easy and comes together quickly on the stove. It’s buttery and sweet with an intense lemon flavour. Lemon curd keeps for about two weeks in the refrigerator and it freezes well, just move the frozen curd into the fridge and allow it to thaw before using. Too easy!
Edna’s lemon curd cake keeps for a few days (if it lasts that long) and is best kept in a sealed container out of the refrigerator as the dough seems to harden when refrigerated. The cake freezes well for up to 3 months.
Check out some more winning lemon dessert recipes
Italian lemon mascarpone tart is creamy, tangy, lemony, and delicious. Our friend Elle gave us this recipe and it’s one that she makes throughout the year. Elle uses a quality store bought artisan pastry which makes this super quick to put together.
Easy Crustless Lemon Tart is super quick to prepare and totally delicious. You need this recipe in your repertoire! It’s soft, creamy, and very lemony. In fact, it almost smacks you with the lemon ‘hit’. Just our sort of lemon dessert!
Italian Lemon, Almond and White Chocolate Cake – Gluten Free
Italian Lemon Almond and White Chocolate Cake is so moist and lemony with white chocolate as a secret ingredient that adds a luxury smoothness to the dense crumb. This Italian Lemon Almond and White Chocolate Cake is a complete winner! Delicious, moist, and utterly fantastic as an easy to make cake that completely delivers.
Lemon lava cakes are a soft little sponge cake oozing with a zingy, molten hot lemon curd. They’re incredibly easy to make for such a decadent dessert. Molten lemon curd erupts when you cut into them, marrying the tender sponge cake with the curd.
Lemon Curd and Almond Rolled Pavlova.
Lemon Curd and Almond Rolled Pavlova is one of those knock-out desserts that everyone wants the recipe for. The pavlova is simplicity itself using either a mixmaster or handheld mixer you’ll be ready for the oven in 15 minutes! Filled with our 10-minute lemon curd and whipped cream you’ll have this mastered in no time. Lemon curd and almond rolled pavlova is the taste of summer. Lip puckering, sweet lemon curd, fresh cream, and the airy lightness of the meringue is heaven. Topped off with the nutty flavour of toasted almonds. Bliss! Impressive and so easy.
What’s your favourite lemon cake recipe? We would love to hear from you in the comments below when you make Edna’s lemon curd cake.
Edna's Lemon Curd Cake
We have no idea who Edna is or where she got the recipe from, but we're glad its hit the internet.
Ingredients
cake
- 1 cup self raising flour
- 60 g room temp butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
lemon curd
- 1/4 cup fresh lemon juice
- 60 g butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
Instructions
lemon curd
- place all ingredients into a small saucepan
- whisk over medium-high heat until mixture boils and thickens (about 5 minutes)
- remove from heat and refrigerate while making the cake batter
cake
- spray oil or grease a 20 cm (8 inch) springform pan
- line base of pan with baking paper
- preheat oven to 180 c (355 f) on bake, not fan
- place all ingredients into a bowl and beat well with electric mixer or food processor till mixture is blended (mixture is thick like a dough) - see notes
- put half of the mixture into base of pan
- use wet fingers to distribute the mixture evenly on the base
- pour lemon curd over base, leaving 1cm 1/2 inch border of batter around the edge
- dollop remaining mixture over lemon curd (you are not wanting to cover all of the lemon curd)
- place on middle shelf and bake for 30 minutes or until cooked
- remove from oven and leave to cool for 5 minutes
- run a knife around the outside of the cake
- release side of springform
- allow to cool and remove baking paper from springform base
- serve and enjoy!
Notes
- mixture is more a dough, than a batter
- dip fingers in cold water and gently press dough into base of pan
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 279Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 4gCholesterol 79mgSodium 301mgCarbohydrates 37gFiber 0gSugar 25gProtein 3g
Nutritional information provided here is only intended as a guide.
Edna's Lemon Curd Cake
We have no idea who Edna is or where she got the recipe from, but we're glad its hit the internet.
Ingredients
cake
- 1 cup self raising flour
- 60 g room temp butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
lemon curd
- 1/4 cup fresh lemon juice
- 60 g butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
Instructions
lemon curd
- place all ingredients into a small saucepan
- whisk over medium-high heat until mixture boils and thickens (about 5 minutes)
- remove from heat and refrigerate while making the cake batter
cake
- spray oil or grease a 20 cm (8 inch) springform pan
- line base of pan with baking paper
- preheat oven to 180 c (355 f) on bake, not fan
- place all ingredients into a bowl and beat well with electric mixer or food processor till mixture is blended (mixture is thick like a dough) - see notes
- put half of the mixture into base of pan
- use wet fingers to distribute the mixture evenly on the base
- pour lemon curd over base, leaving 1cm 1/2 inch border of batter around the edge
- dollop remaining mixture over lemon curd (you are not wanting to cover all of the lemon curd)
- place on middle shelf and bake for 30 minutes or until cooked
- remove from oven and leave to cool for 5 minutes
- run a knife around the outside of the cake
- release side of springform
- allow to cool and remove baking paper from springform base
- serve and enjoy!
Notes
- mixture is more a dough, than a batter
- dip fingers in cold water and gently press dough into base of pan
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 279Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 4gCholesterol 79mgSodium 301mgCarbohydrates 37gFiber 0gSugar 25gProtein 3g
Nutritional information provided here is only intended as a guide.
37 comments
This is a delicious recipe, so easy to make and so popular whenever I take it somewhere. I often make mine in a slice tin and cut it into squares to serve but I have also made it as a dessert cake. Either way it is great. Thanks for sharing this lovely recipe.
Hi Caroline, Thanks so much for your lovely comments. Good idea to make it as a slice. Thanks Jen and Jo
Is this cake ok to freeze?
Hi Jacky, to be honest we haven’t frozen this cake, but we can’t see any problems with doing so. Be sure to wrap the cake well to prevent moisture loss. Would love to hear how it works out. Thanks for stopping by. Jo and Jen
I just made this for my girlfriends birthday on the weekend and it was amazing.
Hey Tracey so glad you enjoyed the cake and thanks for taking the time to share your thoughts. Jo and Jen
Thanks for liking the tea cake. Still my favourite. I put thyme with the curd sometimes.
Hello Edna, thyme sounds like a great idea, we’ll have to try it. Are you the Edna of ‘Edna’s lemon curd cake’? If so, we’d love to know some of the history of this delicious cake. Look forward to hearing back from you. Regards, Jen and Jo
I kept referring back to the recipe, certain that the measurements were wrong. I kept on though – still not holding out much hope that this recipe would work. Well it works and its DELICIOUS! I made a second one to take to work about half an hour after the first one came out. This recipe is going to be a favorite for sure!
Hi Lucy, so pleased that you persisted with the recipe as it’s a little ‘winner’. We love it also, and make it regularly. Great to hear from you, regards Jen and Jo
Oh this is so lovely – I originally shared this recipe on my website! http://www.makeitperfect.com.au
Edna is a dear friend of mine who brought me this cake after having one of my babies. It is the BEST, isn’t it?!
Glad you love it too 🙂
Hi Toni, yes this cake is fabulous. We would love to know where your friend Edna got the recipe from or is it one she created? Too funny that you should come across this recipe on our site, as Jen and I could not remember where we originally found this recipe. All the best Jo and Jen
This looks delish! But wondering if I can use store bought curd even though I know nothing is better than homemade! How much curd would I need from a jar? Can’t wait to make it, Thanks!
Hi Linda, yes you can definitely use a store bought curd, you would need a cup (250ml or 9 fluid ounces). Hope you enjoy the cake. Regards, Jo and Jen
Hi, by cake is very flat,even with self raising flour. What’s happening?
Hi Tracey, the cake is not a big cake at all. I would say that the height would be about 3cm. Let us know how you like it. Kind regards Jo and Jen
I’ve been making this cake for years only it was called a Belgian Lemon Teacake when I first found the recipe online. It’s …exactly the same recipe but made in a 7inch tin or I double the amounts & use a 9 inch tin. It’s a very versatile recipe…sometimes I replace the curd with custard & add berries or canned fruit. It never fails & everyone loves it.
Hi Margret, thanks for adding another piece to the jigsaw puzzle of the origins of Edna’s Lemon Curd cake. Wonder, was it always Edna’s lemon curd and the Belgiums claimed it or perhaps the other way? Either way we are grateful for the recipe. Love your suggestions for adapting this Edna’s Belgium Lemon Curd Cake:)
Thanks for sharing. Jo and Jen
Can this cake be made the day before?
Hi Fiona, yes the cake can be made the day before, but don’t put it in the fridge as it sort of seizes up. Hope you enjoy it. Regards, Jo and Jen
I have been making this recipe, known as Belgian Lemon Cake, for about 20 years. I first saw it in a magazine (Australian Women’s Weekly ?). It was said that a serviceman from Belgium gave the recipe to someone in Brisbane and it has since been shared widely.
It’s a great cake; I love serving it with a little whipped cream and raspberries.
Hi Lyndall, thanks for sharing how you came to know of Edna’s Lemon Cake, whoever Edna was we are very grateful to her.
It is delicious, but I could not to make the top (¿what I need an extra tool to spread the mix over? I don’t know ¿ how it look like that? ¿Some Video with te tecnique?
Gracias ?
Hi Naty, no you don’t need a tool to put the dough on the top of the cake. If you look at the photos you will see that we have put small pieces of the dough all over the top. When the cake is cooked the dough spreads and joins together. Sorry as yet we don’t have a video showing this. Thanks for your comment. Regards Jo and Jen
Maybe it was just me but 6” round cake tin was plenty big enough, and when you think you have added enough lemon curd, add some more. Is a tad dry but still good. Will try again perhaps with lemon rind in the dough and way more filling.
Hi Suzie, Thrilled you enjoyed the cake. Let us know how it turns out with the lemon rind. Regards, Jo and Jen
This is Belgian Lemon tea cake – a recipe that has been around for an extremely long time. Consistently good and easy to adapt to Gluten free recipe.
Hi Julie, we like you, knew this recipe as Belgian Lemon Tea Cake a long time ago, and as happens with recipes it went off our radar. Wind the clock forward a few years and we discover a fabulous new recipe called Edna’s Lemon Curd Cake. It wasn’t until we were going through some old recipes we had on file and discovered it was the same recipe! It’s a little winner whatever it’s called and we’re glad you like it also. Thanks for the tip of converting it to gluten free. Jo and Jen
Hi I just made this. I made double the amount as it didn’t look like there would be enough for the top. I added grated lemon rind to it. I already had curd that I made a couple of weeks ago and needed to use it. I had some as a dessert with Greek yoghurt. So delicious.
Hi Mary, we’re so pleased you liked the recipe, it’s a little winner! Thanks for commenting, Jo and Jen
I also had to double the recipe but I was using a larger cake pan too. Good thing that I did because it was so delicious it disappeared in no time! This is a keeper. The outside was a little crusty the inside tender and perfect.
Hi Tilly, it’s great to hear you think Edna’s Lemon Cake is a keeper and for rating it. Over time we’ve had so many lovely comments and yours adds to the list. Thanks for sharing. Jo and Jen
I’ve just made it with limes instead. Also added lime zest to cake mixture, delicious 😍
Hi Lorraine, so pleased you enjoyed this little winner of a cake. We’ve not tried it with limes but know it would work. Thanks for commenting. Regards, Jo and Jen
I only have a fan oven, will this still work as you state not fan
Hi Ann to cook with a fan-forced (assist) oven simply lower the oven temperature by 20 degrees Celcius with the cooking time remaining approximately the same. So for this cook drop the temp from 180c – 355f to (160c – 320 f). Enjoy, Jo and Jen
Thank you, I will try this it looks delicious and I love anything lemony.