Sunshine Layer Cake Lemon Curd Delight

Lemon Curd Cake My Sunshine Layer Cake Recipe

By Emily CollinsSeptember 17, 2025

Table of Contents

Recipe Introduction: Sunshine Layer Cake

Fancy a bit of sunshine in cake form? Honestly, who doesn’t? This lemon curd cake , which I like to call a Sunshine Layer Cake, is just the ticket.

It is a ray of light, even on the gloomiest of days.

Quick Hook

Ever wondered how to bring a bit of British summer to your tea table? This lemon curd cake recipe does the trick! It's packed with zesty lemon goodness.

Think of it as a hug in cake form.

Brief Overview

This Sunshine Layer Cake, inspired by classic British baking , is a proper showstopper. It features light, citrus cake layers and a tangy homemade lemon curd filling .

It's a medium level bake, taking about 1 hour 15 minutes. It makes about 8-10 generous slices, perfect for sharing at an afternoon tea .

Main Benefits

It's not just delicious; this lemon curd cake also boasts a lovely dose of Vitamin C from all those lemons .

Plus, it's the perfect centrepiece for any celebration. You know? Its light and airy texture makes this cake special. This cake is baking recipe perfection.

Right then, let's get cracking. You'll need the following to make this wonderful creation. Thinking of SEO is like trying to navigate the Tube at rush hour you need the right ticket (or in this case, the right ) to get where you need to be.

Okay, Right Then, Let's Get Cracking! Ingredients for Sunshine Layer Cake

Key Ingredients

Lemon Curd Filling : Made from sugar, butter, eggs, and the zest and juice of fresh lemons. This gives that iconic tangy lemon curd filling .
Lemon Buttercream Frosting : We'll whip up a luscious frosting using butter, icing sugar, milk, and a touch of vanilla, for a delicious lemon buttercream frosting .
Cake Layers : Butter, sugar, eggs, self raising flour, baking powder, lemon zest , and milk. This ensures a light and airy sponge, just like a classic Victoria Sponge Cake .

Ingredient Spotlight

The real star of the show is the homemade lemon curd . Honestly, once you make your own, you'll never go back to shop bought.

I remember the first time I made it. I was so proud. The bright, citrus flavor it brings to the cake is just unbeatable.

Using fresh lemon zest is crucial. It adds that extra zing that makes all the difference.

Okay, right then, let's get cracking on these for a proper Lemon Curd Cake! So there you have it, all the bits and bobs you need to bring this cakey ray of sunshine to life.

Ingredients & Equipment: Let's Get Baking!

Okay, right then, let's get cracking on these ingredients for a proper Lemon Curd Cake ! Honestly, it's easier than navigating the Tube at rush hour, I promise.

We're talking Sunshine Layer Cake , perfect for a bit of afternoon tea or a special occasion.

Main Ingredients

Let's break it down. It's all about fresh, quality ingredients for that bake off worthy treat.

For the Lemon Curd Filling:

150g (5.3 oz) granulated sugar (caster sugar works a treat, too)
100g (7 tablespoons) unsalted butter, cubed (good quality stuff, mind)
2 large eggs
2 large egg yolks (gives it that extra richness, you know?)
Zest and juice of 2 lemons (about 100ml juice, ~1/2 cup) - key for that lemon zest flavour.

For the Cake Layers:

225g (1 cup, 2 tablespoons) unsalted butter, softened (properly soft is crucial)
225g (1 cup, 2 tablespoons) granulated sugar (or caster sugar)
4 large eggs
225g (1 3/4 cups) self raising flour, sifted (sifting is non-negotiable, makes it light as a feather)
1 teaspoon baking powder
Zest of 1 lemon (more lemon zest for extra zing)
2 tablespoons milk

For the Lemon Buttercream Frosting:

200g (1 cup, minus 1 tablespoon) unsalted butter, softened
400g (3 1/4 cups) icing sugar (or powdered sugar), sifted
2-3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract (optional, but a lovely touch)

Seasoning Notes: Essential Flavors

Lemon is obviously the star! Don't skimp on the zest. That citrusy lemon flavour is what makes it a citrus cake .

Vanilla extract in the buttercream adds a subtle warmth. You could use lemon extract instead for an extra lemon curd kick.

If you want to get fancy, a pinch of salt enhances the sweetness. It's like a secret weapon for flavour.

Equipment Needed: Keeping it Simple

You don't need a million gadgets. Here’s what's vital for your layer cake recipe :

Two 8 inch cake pans (round or square)
Parchment paper (for easy release, trust me)
Electric mixer (stand or hand held, your choice)
Saucepan and heatproof bowl (for the homemade lemon curd )
Rubber spatula (for scraping every last bit)
Wire rack (for cooling those beauties)

A baking recipe can be easy, and baking it is a breeze once you know what you’re doing! And don't worry, your Lemon Curd Cake will be the star of any afternoon tea!

Right then, let's get cracking on this Lemon Curd Cake ! It's like sunshine in a cake, honestly.

Sunshine Layer Cake: The Ultimate Guide

This Sunshine Layer Cake is all about that bright, citrusy vibe. We're talking moist lemon sponge layers hugging a tangy lemon curd filling .

Okay, this isn't just any baking recipe; it’s a little taste of British baking history. Perfect for afternoon tea or when you need a bit of cheering up.

Prep Steps: Get Your Ducks in a Row

Essential Mise en Place : Measure out all your ingredients. Soften that butter! Zest those lemons till your arm aches. Prep is key, trust me.
Time Saving Tips : Get your baking pans ready before you start mixing. Line them with parchment paper makes life so much easier. Honestly, it's worth the effort.
Safety First : Watch out for hot ovens! And try not to zest your fingers. Been there, done that, got the plaster to prove it.

step-by-step: Let's Get Baking

Curd Time : Mix sugar, butter, eggs, lemon zest , and juice in a bowl over simmering water. Stir until thick about 10- 15 minutes . Then chill!
Oven Ready : Preheat your oven to 180° C ( 350° F) . Grease and line those cake tins.
Cream Dream : Cream the softened butter and sugar until fluffy. I swear, this makes all the difference.
Egg-cellent Addition : Add eggs one at a time, mixing well. No rushing!
Dry Mix Magic : Whisk together flour and baking powder. Sifting is your friend.
Wet Meets Dry : Alternate adding the dry ingredients and milk to the wet. Mix until just combined. Fold in lemon zest.
Bake : Divide batter, bake for 30- 35 minutes . A skewer should come out clean.
Cool Down : Cool in pans, then on a wire rack. Patience, young grasshopper.

Pro Tips: Level Up Your Bake

Don't Overbake! Seriously. Check the cake with a skewer clean or with a few crumbs. A dry cake is a sad cake.
Chill Out : Let the lemon curd cool completely before assembling. Warm curd melts the frosting. Nightmare!
make-ahead : Bake the cake layers the day before. Wrap them well. Lemon buttercream frosting is easily made beforehand, too, okay?.

So there you have it! My take on a showstopper lemon curd cake . Hope you love it as much as I do!

Recipe Notes for Your Sunshine Layer Cake

Okay, right then, let's get cracking on these recipe notes for a proper lemon curd cake ! Thinking of SEO is like trying to navigate the Tube at rush hour you need the right ticket to get where you need to be.

Ace Plating and Serving Suggestions

Honestly, presentation is half the battle, isn't it? For this Sunshine Layer Cake, think sunshine on a plate. I'd recommend a simple dusting of icing sugar and maybe some fresh raspberries dotted around.

You know? Keep it elegant, keep it fresh. A pot of Earl Grey tea is a must, naturally. And maybe a wee scoop of vanilla ice cream if you're feeling extra indulgent.

Savvy Storage Tips

Right, so you've baked this glorious lemon curd cake . Now what? You can pop it in the fridge, well covered, for up to 3 days.

The refrigeration keeps the lemon buttercream frosting nice and firm. Freezing isn't ideal for this particular cake, as the lemon curd filling can become a bit watery when defrosted.

But if you must, freeze individual slices wrapped tightly in cling film for up to a month. To reheat , just let a slice sit at room temperature for an hour or so.

Variations on a Theme

Fancy a twist? A simple change is swapping out the lemon curd filling to make a Raspberry Ripple Cake. Just swirl some raspberry jam into the homemade lemon curd for a fruity kick.

For a gluten-free version, try using a gluten-free self raising flour blend. I’ve tried this and honestly, you can barely tell the difference.

Nutritional Nitty Gritty

Let’s be real, this is cake! But, lemon zest does have some good stuff. Each serving of this citrus cake is around 550-650 calories.

It also gives you a nice zing. This layer cake recipe is more of a treat, something special for afternoon tea cake occasions, a proper slice of sunshine.

So, there you have it! All the notes and know how to make this Sunshine Layer Cake a roaring success. Go on, give it a go! You’ll have a bake off worthy treat in no time and your friends will think you’re a star baker with this british baking marvel.

Happy baking!

Frequently Asked Questions

Help! My lemon curd is too runny. Can I still use it for my lemon curd cake?

Oh dear, a runny curd can be a bit of a bother, can't it? Don't despair just yet! You can try gently simmering it on low heat, stirring constantly, to thicken it up a bit more. If it's still too loose, consider using it as a drizzle over the cake instead of a filling, or folding it into the buttercream for a lemon infused frosting.

Remember, a little improvisation is often the spice of life!

Can I make the lemon curd for this lemon curd cake ahead of time?

Absolutely, planning ahead is the mark of a savvy baker! The lemon curd can be made up to 3-4 days in advance. Just store it in an airtight container in the fridge. This is a perfect way to break down the recipe into manageable chunks and saves you time on the day you’re assembling your Sunshine Layer Cake.

My cake layers are domed! How do I get them flat for my lemon curd cake?

Ah, the dreaded dome! No worries, it happens to the best of us. Once the cake layers have cooled slightly, use a long, serrated knife to carefully trim the tops to create a flat surface. This ensures a stable and even base for your lemon curd filling and buttercream frosting.

Don't bin the trimmings though, blitz them into crumbs and use them to decorate the cake, or just nibble on them baker's privilege!

How should I store my finished lemon curd cake? Will it dry out?

To keep your cake as delightful as the day it was made, store it in an airtight container in the refrigerator. This will prevent the cake from drying out and keep the buttercream and lemon curd fresh. It should last for up to 3-4 days.

Just remember to bring it to room temperature for about 30 minutes before serving to soften the buttercream nobody likes rock hard frosting!

Can I use store-bought lemon curd in this lemon curd cake recipe?

Of course, you can! While homemade lemon curd offers a certain je ne sais quoi, high-quality store-bought lemon curd is a perfectly acceptable shortcut. Just make sure to choose one that tastes bright and lemony. Nobody will judge you for saving time baking should be fun, after all!

Is this lemon curd cake healthy?

Well, let's be honest, it's cake! While utterly delicious, it’s definitely more of a treat than a health food. It contains butter, sugar, and eggs, so it's relatively high in calories, fat, and carbohydrates. But everything in moderation, right?

Enjoy a slice with a cup of tea and savour every bite life's too short to skip dessert!