250g butter, very soft, plus extra for greasing
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1–2 tsp milk
For the decoration
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar of lemon curd
crystallised flowers, to decorate
View an easy to print version
Lemon curd layer cake
A showstopping, lemony sponge cake with a delicious curd icing and beautiful edible crystallised flowers. We have used violets and primroses here but feel free to experiment with others. They can be found online and in most bake shops.
Heat the oven to 180°C/Fan 160°C/Gas 4. Butter and line the bases of
three 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
Divide the mixture between the tins and bake for 20–25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, top-side up.
Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use two-thirds to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with crystallised flowers.