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Lemon Curd Cake Recipe

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3.8 from 3 reviews

This Lemon Curd Cake is a delightful gluten-free treat featuring a tender crumbly base topped with a smooth, tangy lemon curd and a crumbly topping. Baked to a perfect light golden brown, it’s a refreshing and elegant dessert ideal for afternoon tea or any special occasion.

Ingredients

Cake Base & Topping

  • 1 cup (150 g) gluten-free all-purpose/plain flour
  • 2 tsp baking powder
  • 1/2 cup (115 g) caster/superfine sugar
  • 1/4 cup (60 g) unsalted butter, cool room temperature
  • 1 large egg, lightly beaten, room temperature

Lemon Curd Filling

  • 1/2 cup (120 ml) lemon juice, strained
  • 1/2 cup (115 g) caster/superfine sugar
  • 1 large egg, lightly beaten
  • 1/4 cup (60 g) unsalted butter, cut into cubes

Finishing

  • Icing/powdered sugar for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (355°F). Grease and line the base and sides of a 17 cm (6.5″) spring-form tin with non-stick baking paper to prevent sticking.
  2. Make Cake Mixture: Combine the flour, baking powder, sugar, butter, and lightly beaten egg in the bowl of a food processor fitted with a steel blade. Pulse until the mixture just begins to come together, still slightly crumbly to maintain texture.
  3. Form Cake Base: Transfer the mixture onto cling wrap, gently bring it together, then divide the mixture. Press two-thirds evenly into the base of the prepared tin as the cake foundation, reserving the remaining third for the topping.
  4. Prepare Lemon Curd Filling: Place lemon juice, sugar, egg, and cubed butter in a saucepan. Over low heat, stir constantly until butter melts and the curd thickens just below boiling point. Avoid high heat to prevent curdling or scrambled eggs.
  5. Assemble Cake: Pour the hot lemon curd evenly over the cake base in the tin. Crumble the reserved crumbly mixture over the top to cover the curd layer.
  6. Bake: Bake the cake in the preheated oven for about 30 minutes or until the topping is lightly golden brown and set.
  7. Cool and Serve: Remove from the oven and allow the cake to cool completely in the pan to firm up, which is essential for gluten-free baked goods. Once cool, remove the spring-form tin sides, peel off baking paper, transfer to a serving platter, and dust with icing sugar. Serve alone or with cream or vanilla ice cream for an indulgent twist.

Notes

  • Use gluten-free all-purpose flour blend suitable for baking for the best texture in this cake.
  • Cook the lemon curd gently over low heat to avoid curdling the eggs; stirring constantly ensures smoothness.
  • Cooling the cake fully before removing from the tin helps maintain its shape, especially important for gluten-free cakes which can be fragile.
  • This cake pairs wonderfully with whipped cream or vanilla ice cream for added richness.

Find it online: http://bitezly.com/lemon-curd-cake-recipe/