There’s nothing like making  a homemade cake to show someone you care. This lemony curd cake has a real zest to it and makes a nice change from chocolate.


175g margarine

175g golden caster sugar

Finely grated zest 2 lemon

3 eggs

175g self raising flour

2tbsp milk

1/2 tbsp baking powder


6tbsp lemon curd

200ml crème fraiche

Juice of 1 lemon

150g icing sugar, sieved


1 Heat the oven to 180C or Gas 4. Grease and line 2 x 18cm round cake tins.

2 Put the margarine, caster sugar, lemon zest, eggs, self raising flour and milk into a large mixing bowl. Use an electric mixer to gently mix everything together. Increase speed and mix for about 1 minute until smooth.

3 Divide the mixture between the tins and bake for 25 mins until the   cakes are well risen and just firm.

4 Transfer to a wire rack to cool.

5 Put one cake onto a board or plate and spread over the lemon curd. Spoon on the crème fraiche and gently spread over. Top with the other cake.

6 Gradually add just enough lemon juice to the icing sugar to make it thick. Spread the icing over the top of the cake.

Shortcut: No time to make icing

Per serving: 430 cals, fat24g, (8g saturated), 54g carbs

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Why not try this raspberry layer cake?

Or you could attempt our lower fat chocolate and vanilla cupcakes?