Mary Berry Lemon Curd Cake is a delightful and refreshing dessert, perfect for those who love the tangy sweetness of lemon. This cake features a light and fluffy sponge, generously filled and topped with smooth, zesty lemon curd. It’s a wonderful choice for any occasion, be it a family gathering, a tea party, or just a special treat for a regular day.
In this article, I’ll guide you through the process of making Mary Berry’s Lemon Curd Cake, providing step-by-step instructions and useful tips to help you achieve a delicious and visually appealing dessert.
Let’s get started!
What is Mary Berry Lemon Curd Cake?
Mary Berry Lemon Curd Cake is a delicious and easy cake recipe that is perfect for any occasion. It consists of two layers of moist and fluffy lemon cake, filled and topped with homemade lemon curd and whipped cream frosting. It is a classic British dessert that is loved by many people.
This recipe comfortably serves 6-8 people and can be prepared in about 1 to 1.5 hours.
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Why You Love this Recipe
There are many reasons to love this recipe, such as:
- Ease of Preparation: The cake utilizes common pantry ingredients, making it accessible and straightforward to bake.
- Balanced Flavors: It offers a perfect harmony between sweet and tart, satisfying diverse taste preferences.
- Texture: The cake’s moist and fluffy nature provides a delightful mouthfeel.
- Frosting: A creamy, tangy frosting elevates the cake’s overall taste.
- Presentation: Its elegant look is sure to impress, making it ideal for special occasions.
Ingredients Needed to Make Mary Berry Lemon Curd Cake Recipe
To make Mary Berry lemon curd cake, you will need the following ingredients:
For the cake:
- 225 g (8 oz) of self-raising flour
- 225 g (8 oz) of caster sugar
- 225 g (8 oz) of softened butter
- 4 large eggs
- 2 lemons, zested and juiced
For the lemon curd:
- 100 g (3.5 oz) of butter
- 225 g (8 oz) of caster sugar
- 4 large eggs, lightly beaten
- 2 lemons, zested and juiced
For the frosting:
- 300 ml (10 fl oz) of double cream
- 2 tablespoons of icing sugar
- A few drops of lemon extract (optional)
Useful Equipment
You will also need the following equipment:
- A 20 cm (8 inch) round cake tin
- A large mixing bowl
- An electric mixer or a wooden spoon
- A small saucepan
- A fine sieve
- A wire rack
- A palette knife or a spatula
- A piping bag and a star nozzle (optional)
Instructions to Make Mary Berry Lemon Curd Cake Recipe
Follow these steps to make the Mary Berry Lemon Curd Cake Recipe:
Step 1: Preheat the oven and prepare the cake tin
- Preheat your oven to 180°C (160°C fan, gas mark 4).
- Grease and line a 20 cm (8 inch) round cake tin with baking paper.
Step 2: Make the cake batter
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer or a wooden spoon for this.
- Add the eggs, one at a time, beating well after each addition. If the mixture curdles, add a little flour and mix well.
- Fold in the flour and the lemon zest and juice. Mix well until you have a smooth and creamy batter.
Step 3: Bake the cake
- Spoon the batter into the prepared cake tin and level the surface with a palette knife or a spatula.
- Bake for 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Leave the cake to cool slightly in the tin before transferring to a wire rack to cool completely.
Step 4: Make the lemon curd
- In a small saucepan, melt the butter over low heat.
- Add the sugar, eggs, and lemon zest and juice and whisk well.
- Cook over low heat, stirring constantly, until the mixture is thick and coats the back of a spoon. Do not let it boil or it will curdle.
- Strain the lemon curd through a fine sieve into a bowl and let it cool completely.
Step 5: Make the frosting
- Whip the cream with the icing sugar and the lemon extract (if using) until stiff peaks form. You can use an electric mixer or a whisk for this.
Step 6: Assemble the cake
- Cut the cake horizontally into two equal layers.
- Place one layer on a serving plate and spread half of the lemon curd over it.
- Place the other layer on top and spread the remaining lemon curd over it.
- Pipe or spread the whipped cream over the top and sides of the cake. You can use a piping bag and a star nozzle to create swirls or rosettes, or simply use a palette knife or a spatula to smooth the cream.
- Decorate the cake with some lemon zest or slices if you like.
Step 7: Refrigerate and serve the cake
- Refrigerate the cake until ready to serve.
- Enjoy your delicious and easy lemon curd cake!
What Do I Serve With Mary Berry Lemon Curd Cake?
Exploring diverse serving options for Mary Berry’s Lemon Curd Cake can elevate the overall dining experience.
This cake, with its rich lemon flavor, pairs wonderfully with a variety of accompaniments.
Whether you’re aiming for a light and fresh pairing or a more indulgent approach, there are multiple ways to enjoy this delightful dessert.
- Fresh Fruits: Complement the cake’s lemony zest with fresh berries, kiwi slices, or orange segments for a refreshing balance.
- Decadent Add-ons: Elevate the richness by serving the cake with a scoop of ice cream, a pour of custard, or a generous helping of whipped cream.
- Versatile Enjoyment: Perfect for various occasions, this cake is a great choice for a dessert, an elegant tea-time treat, or even as an indulgent breakfast option.
Pro Tips to Make Perfect Mary Berry Lemon Curd Cake
Achieving the perfect Lemon Curd Cake requires attention to detail and a few expert tips:
- Opt for Fresh Lemons: The key to the cake’s vibrant flavor lies in using fresh lemons for both zest and juice. While bottled lemon juice can be a substitute, fresh lemons provide a superior taste and aroma.
- Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature before starting. This aids in smoother blending and minimizes the risk of curdling.
- Gentle Mixing Technique: To retain the cake’s desired fluffy texture, avoid overmixing the batter. A gentle folding in of the flour and lemon additions is crucial.
- Baking Time Precision: Overbaking can lead to dryness. Keep a close eye and perform the skewer test for doneness. Remove the cake from the oven as soon as it’s cooked through.
- Careful Curd Cooking: For a smooth lemon curd, never allow it to boil. Cook it gently, stirring constantly, until it reaches the desired thickness.
- Perfect Whipped Cream: Whip the cream to stiff peaks, but be cautious not to overdo it. For an extra zing, a hint of the lemon extract can be a delightful addition.
- Refrigerate for Best Results: Chilling the cake before serving allows the flavors to meld and the structure to firm up, enhancing the overall experience.
Variations of Mary Berry Lemon Curd Cake
Experimenting with this recipe can lead to delightful new versions:
- Adding Texture: Incorporate poppy seeds into the batter for a subtle crunch and visual appeal.
- Citrus Variations: Swap lemons with limes or oranges to experiment with different citrus notes.
- Richer Frosting: Mix in cream cheese with the frosting for a creamier, more indulgent texture.
- Garnishing Flair: Toasted coconut or chopped nuts sprinkled atop the frosting can add a pleasing contrast in textures.
- Cupcake Version: For individual servings, adapt the recipe to create cupcakes, perfect for parties or as a personal treat.
How do I store Mary Berry Lemon Curd Cake Leftovers?
If you have any leftovers of this cake, you can store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Here are some tips to store them properly:
For the refrigerator:
- Cut the cake into slices and wrap each slice individually with plastic wrap or foil.
- Place the wrapped slices in an airtight container or a ziplock bag and label it with the date.
- Store the container or the bag in the refrigerator and enjoy within 5 days.
For the freezer:
- Cut the cake into slices and place them on a baking sheet lined with parchment paper.
- Freeze the slices for about an hour or until firm.
- Wrap each frozen slice individually with plastic wrap or foil place them in an airtight container or a ziplock bag and label it with the date.
- Store the container or the bag in the freezer and enjoy within 3 months.
How do I reheat Mary Berry Lemon Curd Cake Leftovers?
If you want to reheat this cake, you can do so in the microwave or the oven.
Here are some tips to reheat them properly:
For the microwave:
- Unwrap a slice of cake and place it on a microwave-safe plate.
- Microwave it for about 10 to 15 seconds or until warm.
- Enjoy your cake with some extra whipped cream or ice cream if you like.
For the oven:
- Preheat your oven to 180°C (160°C fan, gas mark 4) and line a baking sheet with parchment paper.
- Unwrap a slice of cake and place it on the prepared baking sheet.
- Bake it for about 5 to 10 minutes or until warm.
- Enjoy your cake with some extra whipped cream or ice cream if you like.
How Can I Ensure My Cake is Moist and Fluffy?
To ensure your cake is moist and fluffy, follow these tips:
- Make sure all your ingredients, especially butter and eggs, are at room temperature before you start baking.
- Cream the butter and sugar thoroughly until the mixture is light and fluffy; this helps to incorporate air into the batter.
- Be gentle when folding in the flour to keep the air in the batter.
- Avoid overbaking the cake; check for doneness a few minutes before the recommended baking time.
FAQs
Can I Make the Lemon Curd in Advance?
Yes, you can make the lemon curd in advance. Store it in an airtight container in the refrigerator for up to a week. Before using it in the cake, let it come to room temperature to ensure it spreads evenly.
Is There a Substitute for Double Cream in the Frosting?
If double cream is not available, you can use heavy whipping cream as an alternative for the frosting. It will still give a rich and creamy texture. Remember to whip it until stiff peaks form for the best consistency.
Can I use store-bought lemon curd instead of homemade?
Yes, you can use store-bought lemon curd if you prefer, but homemade lemon curd is usually fresher and more flavorful. You will need about 300 g (10.5 oz) of lemon curd for this recipe.
How can I prevent the cake from sinking in the middle?
To prevent the cake from sinking, make sure you do not overmix the batter, open the oven door during baking, or underbake the cake. Also, use the correct size of cake tin and measure the ingredients accurately.
Can I make this cake gluten-free or dairy-free?
To make this cake gluten-free, you can use gluten-free self-raising flour and add a teaspoon of xanthan gum to help with the texture. To make this cake dairy-free, you can use dairy-free butter and cream alternatives, such as soy or coconut products.
Can I use a different frosting for this cake?
Yes, you can use a different frosting if you like, such as cream cheese frosting, buttercream frosting, or lemon glaze. However, the whipped cream frosting is light and refreshing and goes well with the lemon curd.
Final Words
I hope you enjoyed this article and learned how to make Mary Berry’s lemon curd cake recipe step by step. This cake is a wonderful treat for any occasion and will impress your guests with its amazing taste and presentation. Try it out and let me know how it turns out. Happy baking!
