Edna’s Lemon Curd Cake

Edna's lemon curd cake finished cooking and decorated with some fresh lemon leaves


Edna's lemon curd cake finished cooking and decorated with some fresh lemon leaves

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. We actually made it in a food processor and the mixture resembles a dough rather than a pouring consistency batter.

This is not a deep cake by any means. It’s more of a teacake, but it’s quick and delicious!

edna's lemon curd cake in a springform tin with dough base covered with lemon curd
dough covered with lemon curd


Scroll down for Edna’s Lemon Curd Cake recipe

Check out some more winning lemon dessert  recipes

Italian lemon mascarpone tart

click on the link for the recipe…..Italian Lemon Mascarpone Tart

easy crustless lemon tart

click on the link for the recipe…..Easy Crustless Lemon Tart

Italian lemon, almond and white chocolate cake - gluten free

click on the link for the recipe…..Italian Lemon, Almond and White Chocolate Cake – Gluten Free

Lemon Lava Cakes

click on the link for the recipe…..Lemon Lava Cakes

Lemon Curd and Almond Rolled Pavlova

click on the link for the recipe…..Lemon Curd and Almond Rolled Pavlova.

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 finished cooking and decorated with some fresh lemon leaves
Yield: 8-10 serves

Edna's Lemon Curd Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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 (2 ounces) room temp butter
  • 1/2 cup castor sugar
  • 1 large egg

lemon curd

  • 1/4 cup fresh lemon juice
  • 60 g (2 ounces) butter
  • 1/2 cup castor sugar
  • 1 large egg


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


  • 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)

Edna's lemon curd cake covered with dough topping ready to bake

  • 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

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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  1. 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.

    1. Avatar Recipe Winners says:

      Hi Caroline, Thanks so much for your lovely comments. Good idea to make it as a slice. Thanks Jen and Jo

  2. Is this cake ok to freeze?

    1. Avatar Recipe Winners says:

      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

  3. I just made this for my girlfriends birthday on the weekend and it was amazing.

    1. Avatar Recipe Winners says:

      Hey Tracey so glad you enjoyed the cake and thanks for taking the time to share your thoughts. Jo and Jen

  4. Thanks for liking the tea cake. Still my favourite. I put thyme with the curd sometimes.

    1. Avatar Recipe Winners says:

      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

  5. 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!

    1. Avatar Recipe Winners says:

      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

  6. 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 🙂

    1. Avatar Recipe Winners says:

      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

  7. Hi, by cake is very flat,even with self raising flour. What’s happening?

    1. Avatar Recipe Winners says:

      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

  8. Avatar MargaretClark says:

    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.

    1. Avatar Recipe Winners says:

      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

  9. Can this cake be made the day before?

    1. Avatar Recipe Winners says:

      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

  10. 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.

    1. Avatar Recipe Winners says:

      Hi Lyndall, thanks for sharing how you came to know of Edna’s Lemon Cake, whoever Edna was we are very grateful to her.

  11. 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 ?

    1. Avatar Recipe Winners says:

      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

  12. 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.

    1. Avatar Recipe Winners says:

      Hi Suzie, Thrilled you enjoyed the cake. Let us know how it turns out with the lemon rind. Regards, Jo and Jen

  13. 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.

    1. Avatar Recipe Winners says:

      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

    2. Avatar Mary Wesley says:

      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.

      1. Avatar Recipe Winners says:

        Hi Mary, we’re so pleased you liked the recipe, it’s a little winner! Thanks for commenting, Jo and Jen

  14. 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.

    1. Avatar Recipe Winners says:

      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

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