Helen Goh has shared a recipe for a lemon curd layer cake that combines simplicity with celebration, making it an ideal choice for Mother’s Day. The cake features a fine, tender crumb paired with a soft, creamy lemon mascarpone filling, using shop-bought lemon curd for convenience and depth of flavour.
The batter includes lemon curd to enhance smoothness and lemon intensity, while the mascarpone cream is whipped with additional curd to create a light, tangy topping. Finished with extra curd and edible flowers, the cake is described as pretty and unfussy.
Ingredients include plain flour, baking powder, salt, unsalted butter, caster sugar, lemon zest, eggs, lemon curd, whole milk, and mascarpone. The method involves creaming butter, sugar, and zest, adding eggs, then alternating dry ingredients with curd and milk. The batter is divided between two 20cm tins and baked at 180C (160C fan) for 35 minutes.
For assembly, the mascarpone and lemon curd are whisked until soft peaks form. One cake layer is spread with half the cream, topped with the second layer, and the remaining cream is spread on top. A swirl of extra curd and edible flowers completes the decoration.
