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Submitted on
June 24
Image Size
8.3 MB
Submitted with


169 (who?)

Camera Data

Canon EOS 450D
Shutter Speed
1/64 second
Focal Length
48 mm
ISO Speed
Date Taken
Jun 9, 2014, 12:05:29 PM
GIMP 2.8.8
Lemon Cake + Recipe by claremanson Lemon Cake + Recipe by claremanson
Sponge cake layered with lemon curd and dusted with sugar. 

My eldest daughter tried lemon curd in toast club at school back along so has been on at me to buy some, she would never get through a whole jar so i decided to do some baking with it.  As well as this I made a gluten free version, I just swapped regular self raising flour for gluten free flour and a teaspoon of xanthan gum, it's that simple. Those of you who follow me on facebook, this is also the cake I shared a photo of me dropping half of the gluten free version in the sink!


200g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
200g butter, softened
200g sugar + 2 tbsp extra for dusting
4 large eggs
A jar of lemon curd

1. Pre-heat oven to 180oC and line three 8inch cake tins
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Divide equally into the tins then bake for around 15 minutes or until a toothpick comes out clean.
6. Place the cakes on a cooling rack, quickly choose the prettiest cake you want to be the top layer then sprinkle the sugar on while still hot.
7. Leave to cool.
8. Remove the cakes from the tins, slice the tops off the bottom and middle cakes if necessary to make them flat.
9. Spread on some lemon curd between layers then sandwich together.
10. Keep in an air tight container for up to 4 days.

1. Make sure to sprinkle on the sugar while the cakes are still hot else the sugar will NOT stick. 
2. Try your lemon curd before spreading, some brands are stronger than others, mine was fairly mild so I had to use a lot between layers to be able to taste it.
3. You can whisk the cake mixture by hand but for best results you an electric mixture for a fluffier, lighter cake.
4. If you only have two cake tins, that's fine just bake the cakes for a little longer.
5. If your cakes always come out too browned on top, experiment with your oven by slightly adjusting the temperature a little lower next time you bake as every oven bakes differently.

For W.I.Ps and other updates you can also check out my facebook page.…
Add a Comment:
Nagrafantasy Featured By Owner Dec 6, 2014
I was scrolling through the images and I found this... and it is Gluten Free! *__* I didn't expect :') Thank you for sharing!!! I will try ^_^ Clap :happybounce: 
claremanson Featured By Owner 6 days ago  Hobbyist Artisan Crafter
Enjoy :)
iiibrokeyhu Featured By Owner Jul 20, 2014  Hobbyist Digital Artist
I love lemon cake <3 and I want to tries your so badlyyyy
claremanson Featured By Owner Jul 21, 2014  Hobbyist Artisan Crafter
It has proved a huge hit and has become one of my families and friends favourite things for me to bake.
iiibrokeyhu Featured By Owner Jul 24, 2014  Hobbyist Digital Artist
that's sounds great! I'm a bit jealous of your talent though ;P
nati11184 Featured By Owner Jul 3, 2014  Hobbyist General Artist
It looks so good ; - ;
claremanson Featured By Owner Jul 13, 2014  Hobbyist Artisan Crafter
Thank you :)
lululetti Featured By Owner Jul 2, 2014  Hobbyist Photographer
Mmmm lemon! I like lemon sweets!
claremanson Featured By Owner Jul 3, 2014  Hobbyist Artisan Crafter
Me too :)
YanguAzalie Featured By Owner Jun 29, 2014  Student Digital Artist
It seems like cinnamon could work well with the dusted sugar, but then again I'm just really into cinnamon lately. Can't say i've had enough lemon sweets in my life. And i'm rather fond of lemon gummies. Is lemon curd sort of like that?
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