A celebration lemon curd cake

Puddings and cakes

  • Serves: 1
  • Preparation time: 25 minutes
  • Cooking time: 50 minutes
Try our zingy lemon curd cake © John Millar/National Trust Magazine

Try our zingy lemon curd cake


  • 635g (1lb 6oz) caster sugar
  • 635g (1lb 6oz) margarine
  • 635g (1lb 6oz) self-raising flour
  • 10 free-range eggs
  • 4 lemons
  • 1 jar National Trust lemon curd



Preserves have always been sold in our shops, and today our most popular – with 20,000 jars sold last year – is lemon curd.

Karl Pickering, head chef at Hinton Ampner in Hampshire, has devised this recipe to enable you to really utilise the citrusy spread. ‘This sponge is simple to make,’ he says, ‘and the zingy flavour goes well with a glass of elderflower cordial…or a cup of tea, of course.’

One for the tea party table, or a party get-together, this recipe serves 16.

To make the cake, follow these simple steps:

  • Cream together the margarine and caster sugar until light and fluffy
  • Stir in the self-raising flour and the eggs
  • Zest four lemons and add to the mixture
  • Then divide the mixture into two greased 12-inch cake tins
  • Bake for 40–50 minutes at 150C or until firm to touch

While the cake is cooking, make the icing:

  • Mix the butter and icing sugar together, then add the juice and rind of four lemons

When the sponges are cool, spread generously with the butter cream and lemon curd – using the whole jar for a truly indulgent cake.

Want to make a smaller cake?
If you'd like to make a smaller version of the cake, follow the instructions above but with the following quantities of the ingredients. Pour into 2 x 8 inch cake tins:

  • 285g (10oz) caster sugar
  • 285g (10oz) margarine or butter
  • 285g (10oz) self-raising flour
  • 5 free-range eggs
  • 2 lemons
  • 1/2 jar lemon curd

For the butter cream, reduce your quantities to 4oz butter and 11oz icing sugar.

This recipe originally featured in the summer issue of the National Trust Magazine.