Try our recipe for lemon curd, yogurt and almond cake then try our almond cake, lemon and elderflower almond cake and chocolate almond cake with amaretto cream. Try more baking recipes.

Lemon curd, yogurt and almond cake recipe


  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 eggs
  • 175g self-raising flour
  • 50g ground almonds
  • 100g natural yogurt
  • 100g lemon curd
  • 15g whole almonds, finely sliced, or flaked almonds
  • icing sugar, for dusting
  • crème fraîche, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm cake tin with baking paper. Beat together the butter and caster sugar until pale and fluffy, then add the eggs, one at a time.

  • STEP 2

    Fold in the flour, ground almonds, yogurt and half the lemon curd until you have a thick, creamy batter. Spoon the batter into the tin, then dot over the remaining lemon curd and gently swirl in using a skewer or the tip of a cutlery knife. Scatter over the almonds and bake for 45-50 mins or until golden and risen, and the cake springs back when gently pressed. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely. Dust with icing sugar, then serve with spoonfuls of crème fraîche.

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Anna Glover profile
Anna GloverSenior food editor

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