Lemon curd cake

The lemon curd from yesterday has been put to good use today 🙂 This is a cake I make loads, it’s really straightforward and tastes amazing (if I do say so myself!)  Now, what I’m about to say may shock you (and it shocks me as well to be fair), but I make my sponge cakes with margarine.  Yes, you heard me correctly.  Not butter, margarine (Stork for preference).  The main reason I do this is habit, having learnt from my Granny, Mum and Mary Berry :-), however another good reason is I believe it makes a lighter sponge.  If you use butter you must use the ‘creaming’ method, rather than the ‘all-in-one’ that margarine allows you to do.  This means you’re mixing the sponge for less time…if you mix it for too long you will end up with a dense, heavy cake.  There are certain things that need butter (and I love the stuff, don’t get me wrong), but if you haven’t tried the ‘all-in-one’ method for this kind of cake, try it.  You won’t be sorry.





  • 6oz soft margarine (such as Stork)
  • 6oz caster sugar
  • 6oz self-raising flour, sifted
  • 1 1/2 tsp baking powder
  • 3 eggs
  • grated rind of 1 lemon
  • Lemon curd (see my recipe)

For the syrup

  • 8 tsp icing sugar
  • 2 tsp water
  • Lemon juice to taste (and to make it runny)


  1. Preheat oven to Gas4/180C.  Add all ingredients (apart from the syrup and lemon curd) to a large bowl.  Mix until everything is just combined.
  2. Grease and base line 2 loose bottomed sandwich tins.  Divide the mixture equally between the tins.
  3. Bake for 20-25 mins.  Check cake after 20 minutes, BUT do not open the oven door until then.  It may cause the cake to sink if you open the door too early.  The cake is ready when you press a finger in the middle and it bounces back.
  4. Remove cake from oven and leave to cool for 5 minutes.  Remove cakes from tins and leave to cool on a wire rack.
  5. Whilst cakes are cooling, pierce them with a cocktail stick or piece of uncooked spaghetti.  Drizzle the syrup over both cakes and leave to cool completely.
  6. Sandwich together with lemon curd and sprinkle the top with caster sugar.

Enjoy with tea 🙂


3 thoughts on “Lemon curd cake

  1. Beautiful! I use marg as I never have the foresight to leave the butter out till it reaches room temperature. I never knew it might actually be preferable 🙂

    • Butter does give a better flavour but marg for me is always foolproof for sponges. If I forget to get the butter out I always blast it in the microwave 🙂

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