Nigella Lemon Curd Cake

I remember the first time I made a lemon curd cake. I was 19, it was raining sideways, and I had no clue that curd had to be stirred constantly. I wandered off to check the post and came back to lemon scrambled eggs in a saucepan. Lovely.

But I tried again. And then again. Because once you do get it right — that silky, bright, sunshine-in-a-spoon curd — you realise this cake is magic. The kind that tastes like a British summer holiday, all tart-sweet and golden, even if it’s actually pouring outside.

This Nigella Lemon Curd Cake isn’t quick, but it’s the kind of bake that makes people pause mid-bite and close their eyes. Moist layers, zingy curd, creamy lemon frosting. It’s worth every dish you’ll wash.

Ingredients List

For the Cake:

• 115g butter — room temp. Soft, not greasy.
• 2 tbsp lemon zest — this wakes the whole thing up.
• 2 tsp vanilla extract
• 1½ cups granulated sugar
• 4 large eggs
• 1 cup buttermilk — makes it rich and tender.
• ¼ cup lemon juice — fresh only. Please.
• 2½ cups plain flour
• 2½ tsp baking powder
• ½ tsp kosher salt

For the Lemon Curd:

• ⅓ cup lemon juice
• 1 tbsp lemon zest
• ⅔ cup sugar
• 80g butter
• ¼ tsp salt
• 1 whole egg + 3 egg yolks — this combo makes it lush and glossy.

For the Frosting:

• 230g butter — softened. If it’s fridge-cold, the frosting splits. Been there.
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 4¼ cups icing sugar
• ¼ tsp salt

How to Make It

1. Get prepped:

Preheat the oven to 180°C (350°F). Grease and line two 8-inch tins with parchment. Don’t skip the paper — it makes your life easier later.

2. Cream it:

Beat the butter and lemon zest together till fluffy — about 3 minutes. It’ll smell incredible.

3. Add sweetness:

Toss in the sugar, vanilla, and salt. Beat again till it’s light and pale.

4. Eggs in:

Crack in the eggs one by one, beating well in between. Don’t rush this — you want it smooth, not curdled.

5. Buttermilk time:

In a jug, mix the buttermilk and lemon juice. It’ll look a bit lumpy. Ignore it.

6. Dry bits:

Whisk your flour and baking powder in a separate bowl. We’re keeping it old school here.

7. Combine:

Add half the dry mix, then half the buttermilk mix. Repeat. Mix gently. Just enough to get it smooth — no enthusiasm here. Overmixing makes it tough.

8. Bake:

Pour into your tins and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

While that’s baking, make the lemon curd.

I cannot stress this enough: don’t walk away.

1. Toss all curd ingredients into a saucepan.
2. Cook over medium-low heat, whisking constantly.
3. Once the butter melts, keep whisking until it thickens. Around 5–7 minutes.
4. Strain it through a sieve into a bowl — this is your silky insurance policy.
5. Press cling film on top and chill it.

Next up: frosting.

1. Beat the butter till soft.
2. Add lemon juice, zest, icing sugar, salt.
3. Mix till it’s smooth and fluffy. Taste it. Add more lemon if you like it punchier.

Assemble:

1. Frost the whole cake properly. Decorate however you like. I do lemon slices and mint because I like pretending I’m hosting Bake Off.
2. Put a blob of frosting on your cake stand — it keeps the base from sliding.
3. Place the first cake layer down.
4. Pipe a circle of frosting around the edge (a little “dam” to hold the curd in).
5. Spoon in your chilled curd.
6. Add the second cake layer.
7. Do a thin crumb coat — just a light spread of frosting to trap crumbs.
8. Chill for 15 minutes.

Common Mistakes

Why did my cake sink?
Could be overmixed batter or your oven’s too hot. Use an oven thermometer — those dials lie.

Why’s my curd lumpy?
You probably heated it too fast or didn’t whisk enough. Don’t multitask curd. Learned that the hard way.

Why’s my frosting gritty?
Icing sugar wasn’t sifted, or the butter was too cold. Let everything warm up properly first.

Why is it dry?
You overbaked it. Start checking at 25 minutes — every oven’s different.

Storage & Reheating

Fridge:
Store fully frosted cake in the fridge, loosely covered, for up to 5 days. Let it come to room temp before slicing.

Freezer:
You can freeze unfrosted cake layers, tightly wrapped, for up to 3 months. Thaw in the fridge overnight.

Reheating a slice (if you must):

• Microwave: 10 seconds tops.
• Oven: 150°C for 5–8 mins.
• Steam: Wrap in foil and steam for a few mins to revive moisture.

What To Serve With It

• Vanilla bean ice cream — cool, creamy, perfect contrast.
• Fresh berries — raspberries or blueberries cut the richness.
• A glass of cold Prosecco — not traditional, but try it. You’ll see.

FREQUENTLY ASKED QUESTIONS

Can I use lemon extract instead of zest?
You can, but zest is brighter and more complex. If you must, use ½ tsp extract per tsp zest.

Can I use store-bought lemon curd?
Yes, but homemade is smoother and more tart. Worth the few minutes.

Can I make this ahead?
Absolutely. Bake the cakes and make the curd a day ahead. Frost the next day when everything’s cool.

Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour with xanthan gum. Keep everything else the same.

Try More Nigella Recipes:

• Nigella Chocolate Roulade
• Nigella Lemon Meringue Pie
• Nigella Passionfruit Cheesecake

Nutrition Facts

Amount Per Serving

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 200mg
• Carbohydrates: 50g
• Fiber: 1g
• Sugars: 30g
• Protein: 5g