These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.

When it comes to lemon curd I have to say that you really do get what you pay for, so buy the cheapest brands at your own peril, but if you push the boat out and invest in a jar of good quality curd you’ll be rewarded with a silky jam that sings with the vibrant flavour of lemon zest that’s infused into the creamy eggy curd. Trust me when I say it’s well worth it.

Although I made these lemon curd cakes as mini bakes you could make this one large sandwich cake instead by baking the sponge mixture in a 9 inch cake tin and then cutting it in half horizontally to fill it with buttercream and lemon curd, but if you fancy making the mini versions you can treat yourself to a mini sponge cake baking tray here. Whether you go mini or massive you can enjoy a soft vanilla and lemon-scented sponge that encases delightfully zesty and rich lemon curd.

Ingredients:

100g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

100g butter (or non-dairy)

100g sugar

1 large egg

The zest of 1 lemon

1/4 tsp xanthan gum

1/2 tsp vanilla extract

1 tbsp rice milk

Ingredients for the buttercream icing:

50g butter (or non-dairy version)

80g icing sugar

30g lemon curd

Method:

Preheat your oven to 180°C/170°C Fan/350°F/Gas Mark 4 and grease and flour your mini sponge cake baking tray or line a 9 inch cake tin with greaseproof paper.

Measure your wet ingredients into a mixing bowl and whisk together before adding the dry ingredients to it and whisking again.

Once the mixture has combined, place the sponge mix in the mini sponge cake baking tray sections and bake them for 10-12 mins until they are puffy and a skewer pushed into the middle of them comes out clean. (Or if you’re using a 9 inch cake tin, then pour the cake mix into the lined cake tin and bake for 15-20 mins or until a skewer pushed into the middle of them comes out clean.)

Once the cakes are baked leave them to cool in their tray/tin (this helps prevent them from breaking) and once they are cold remove them from the cake tin.

Make your buttercream icing by mixing together the icing sugar and butter until smooth. Put your lemon curd in one icing bag and the buttercream in another. (I swear by disposable piping bags because they make life so much easier than having to faff-on with cleaning the piping bag in between uses!)

Cut your lemon curd cakes in half and pipe a rim of buttercream around the bottom half of each cake before piping a dot of lemon curd in the centre of each one and placing the top back on.

Decorate further, if you like, or serve them as they are.

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IF YOU LIKE THIS TRY THIS:

PINEAPPLE UPSIDE-DOWN CAKE

SNICKERDOODLES 

CHOCOLATE FUDGE CAKE

RICE CRISPY CAKES

CHOCOLATE SOUFFLÉS 

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