A Lemon Cake Worth Keeping

There are few cakes more welcome at the table than a good lemon cake. Light, fragrant, and deeply flavourful, it’s the kind of bake that suits all seasons—fresh enough for spring gatherings, simple enough for teatime or a weeknight dessert, and just right for a special occasion. This plush version folds Thursday Cottage’s award-winning lemon curd through the batter for pockets of vibrant, citrusy flavour.

Both the Lemon and Ginger Curds from Thursday Cottage are made in small batches in Somerset and have earned high praise at the UK’s Great Taste Awards. The lemon curd is tart, smooth, and buttery—bright enough to taste homemade. The ginger curd, meanwhile, brings a warm, spiced richness, with bits of candied ginger folded in.

Curds like these are remarkably versatile. They’re excellent as a filling for layer cakes, served with scones, or folded into whipped cream to spoon over waffles, crêpes, or fresh fruit. Or for something wonderfully simple, pair a bowl of curd with a knife and a stack of crisp cookies like Biscoff—easy, delicious, and just a little unexpected.

This lemon curd cake is ideal for both everyday baking and more celebratory occasions. With lemon zest, juice, and curd all layered into the batter, it delivers a flavour that feels both comforting and fresh. Serve it plain, or add a spoonful of curd-laced cream to take it a step further.

Why both butter and olive oil?
This recipe uses both—not just for added flavour, but also to help the cake stay moist and tender for longer. It’s a small detail that makes a big difference when baking ahead.

Lemon Curd Cake
Serves 10–12

Ingredients
Cake
2 cups (270 g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp Diamond Crystal Kosher salt 
1½ cups (300 g) sugar
Zest of 2 small organic lemons (about 1 tbsp)
½ cup (113 g) unsalted butter, softened and cubed
2 large eggs
¼ cup (50 g) extra virgin olive oil
1 cup (240 g) well-shaken buttermilk
⅓ cup Thursday Cottage Lemon Curd

Lemon Syrup
¼ cup sugar
2 tbsp strained fresh lemon juice
2 tbsp water

Method

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line both the bottom and sides with parchment paper.

2. In a small bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix well and set aside.

3. Place the sugar in the bowl of a stand mixer. Add the lemon zest and rub it into the sugar with your fingers to release the essential oils. Add the butter and beat with the paddle attachment until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition. With the mixer running, slowly stream in the olive oil.

5. Add one third of the flour mixture and beat just until combined. Add half the buttermilk, mix again, and repeat until all the flour and buttermilk are incorporated.

6. Scrape the batter into the prepared pan and smooth the top. Dollop the lemon curd across the surface and use the point of a knife to gently swirl it into the top layer of the batter.

7. Bake for about 1 hour, or until a cake tester inserted in the centre comes out clean (be mindful of curd pockets, which will remain soft).

8. Let the cake cool for 10 minutes, then release the springform sides and carefully slide the cake onto a wire rack.

9. While the cake is cooling, combine the sugar, lemon juice, and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves.

10. Peel the parchment from the sides of the cake and brush the top and sides with the warm syrup. Let the cake cool completely before serving.

Pro Tip:
For even more lemon depth without extra zest or juice, add a few drops of Sicilian Lemon Oil—available in the shop. It offers pure citrus intensity with no extra effort.