This Lemon Curd Cake has a sweet crispy crust and a creamy, luscious lemon curd center. Perfect for tea time or dessert.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 ½ cups all-purpose flour (or gluten-free blend)

1 tsp baking powder

¼ tsp salt

Zest of 1 lemon

1 cup lemon curd

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1. Preheat oven to 350°F and prepare cake pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then stir in lemon zest.

4. Mix dry ingredients and fold into wet mixture.

5. Spread half the batter into pan.

6. Layer lemon curd evenly.

7. Top with remaining batter.

8. Bake 40–45 minutes until golden.

9. Cool completely before slicing.

Do not overmix the batter.

Let cake cool fully before cutting.

Can be made gluten-free using a 1:1 flour blend.