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 the recipe 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!
If you’ve never made lemon curd before it’s 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 an allow it 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 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 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.
We have no idea who Edna is or where she got the recipe from, but we're glad its hit the internet.
- 1 cup self raising flour
- 60 g room temp butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
- 1/4 cup fresh lemon juice
- 60 g butter (2 ounces)
- 1/2 cup castor sugar
- 1 large egg
- 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
- 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!
- mixture is more a dough, than a batter
- dip fingers in cold water and gently press dough into base of pan
Amount 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.