Recipe - Lemon curd layer cake with edible pansies

August 12, 2017



Not that there is ever an excuse for cake, but, It's my mother-in-laws birthday this weekend. She is a fantastic baker and her specialty is lemon drizzle. It's a consistent winner in the Blunt household.


I thought I would dig out my trusty Delia's Cakes book and see what inspiration I could find. 

I've wanted to make a cake decorated with edible flowers for a while now and finding a cake from Delia's book that will show off the delicate blooms was pretty easy. Lemon curd layer cake is a bit of a showstopper without being to complicated. I can make lemon curd, check. I can bake a cake, check. I can whip cream, check... I have adapted it a bit (by adapting I mean adding pansies). I mean what could go wrong? This has got to be up there with the mother-in-laws surely?


Lemon Curd Layer Cake {with Pansies}{Serves 10}


In this recipe Delia uses a whipped cream and a lemon curd icing to make it even more special.


You will need:

For icing:

150ml double cream

1 lemon, zested

As many small pansy flowers as your heart desires (for decoration) 


For the cake:

175g self-raising flour

1 level teaspoon of baking powder

175g spreadable butter

175g golden caster sugar

3 large eggs

grated zest of 1 large lemon

1 tablespoon lemon juice


For the lemon curd:

Zest and just of 1 1/2 large lemons (I used 2 standard lemons)

110g golden caster sugar

3 large eggs

75g block of unsalted butter


1. Sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

2. Divide the mixture between the two prepared tins

3. Bake on the centre shelf of the oven for about 25 minutes


4. While the cakes are cooking you can get on with making the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes. Leave to cool.



5. Wait until the cakes are absolutely cold, carefully cut each one horizontally into two with a good sharp serrated knife. Slice through each cake so you end up with four layers.


6. Use the cooled lemon curd to sandwich the cakes together, reserving 2 slightly rounded tablespoons (for the icing)


7. Then whisk the cream till thickened, fold the remaining lemon curd into the cream and use it to ice the cake by spreading it over the top first then carefully down the sides, using a palette knife.


8. Sprinkle with the lemon zest and place the pansies on top just before serving.

Have you tried any nice cake recipes lately?


Blunty x

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