Love the zingy flavour and creamy texture of lemon curd? Us too. It’s even better in a cake, when you can use lemon curd as one of the key components in a really indulgent icing recipe. Just sandwich each sponge layer together with a normal lemon buttercream (butter, icing sugar and fresh lemon juice and zest), remembering to top the buttercream with a healthy swirl of lemon curd before adding the next sponge layer. We’ve used a whole jar of lemon curd for this recipe, but you can always reduce that amount if you haven’t much of a sweet tooth.
If you want to make your layer cake even more special, try making your own lemon curd for it. Our recipe is so simple: all you need is butter, golden caster sugar, lemons and eggs, plus an hour-or-so of free time. It’s well worth the effort and your jar of curd will last for up to two weeks if kept in the fridge.