Doesn’t this cake look tempting with all that zingy lemon curd oozing out from the middle? It’s really quick to rustle up with ingredients from your store cupboard but if you have more time, you can make your own lemon curd.


For the sponge

225g self raising flour

2 tsp baking powder

225g softened butter

225g caster sugar

4 large eggs

For the buttercream

150g softened butter

300g icing sugar

To finish

Small jar of lemon curd

Icing sugar to dust


  1. Grease and line the bases of 2 x 20cm round cake tins. Preheat the oven to 180ºC, gas mark 4.Place the flour, baking powder, butter, sugar and eggs in a large bowl, and whisk for 2-3 minutes until smooth and creamy.

  2. Divide the mixture equally between the tins and bake for 20-25 minutes until golden and springy to the touch. Leave to cool in the tins for a few minutes, then turn out on to a wire rack to cool completely.

  3. To make the buttercream, place the butter and icing sugar in a bowl and beat until smooth. Spread over one of the cakes and top with the lemon curd. 

  4. Sandwich the two cakes together and dust the top with icing sugar.

The cake is styled on Bramble Chambray Oilcloth tablecloth by Lottie Francis at Creative Reach.