Frosted Lemon Curd Cake

  • Vegetarian Recipe


  • 220g butter, room temperature
  • 3/4 cup white sugar
  • 1 Tbsp lemon zest
  • 3 large eggs
  • 1/4 cup Anathoth Farm Lemon Curd 
  • 1 1/3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 large egg whites
  • 2/3 cup white sugar
  • 2 tsp vanilla extract
  • 2 Tbsp cream of tartar
  • 1 1/2 tsp salt
  • 1/3 cup Anathoth Farm Lemon Curd 
  • 1 Tbsp lemon zest


  • Preheat oven to 180°C. Set aside a greased round spring-form pan and line the bottom with baking paper.
  • Combine butter, sugar and lemon zest. Beat using an electric beater until fluffy. Add eggs one at a time, beating well each time. Fold through Lemon Curd.
  • In a separate bowl, sift flour, baking powder and salt. Gently mix with a spoon. 
  • Gradually add the mixture to wet ingredients by taking spoonfuls of flour mixture and gently shaking it over wet ingredients. Repeat with the rest of the flour mixture until finished. 
  • Use a spatula to spread the batter evenly in the cake pan.
  • Bake for 25 minutes. But check after 20 minutes.
  • Cool in the pan before transferring to a cooling rack. Carefully cut the cake in half horizontally.


  1. Cradle a glass bowl over a saucepan of water (making sure the water doesn't touch the bottom of the glass bowl).
  2. Add egg whites, sugar, vanilla, cream of tartar and salt into the glass bowl.
  3. Over a medium heat, mix the ingredients together, stirring constantly using a whisk until the egg whites are warm and sugar is completely dissolved.
  4. Take off heat. Using an electric beater, whisk egg white mixture until glossy and stiff peaks form. 
  5. Divide the frosting into two bowls: add Lemon Curd to one bowl and mix well (for the filling between the two cake halves); then assemble the cake and frost using the second bowl of plain frosting.
  6. Decorate with grated lemon zest on top.