Posted by: Joan Spiller | March 6, 2011

Citrus Layer Cake – Recipe

Everyone that knows me, knows that I have a wee bit of a lemon fetish.. There, I said it out loud for the www (whole wide world) to know. I may have, on the odd occasion, convinced young handsome (daring, some might say!) men to carry baskets for me while we’ve done midnight citrus raids on neighbouring properties..

I may have been known to knock on doors (now I’m more responsible and growed up) and barter lemons for eggs .. I steal the eggs from Dad, to trade for lemons – works perfectly!

I am also known to hoard recipes that contain lemons. Sitting in any waiting room with me, one can usually hear “riiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiip” (amazing how bloody noisy it is trying to surreptitiously tear a page out of a flippin’ magazine!) after I’ve spied a recipe that looks lemony and delicious.

One of my fave recipes ever is called just that! Lemon Delicious – thanks to Nina and Jared for sharing that one with me. I’ve adapted it a little but they bought it to my attention!

This recipe is one I’ve nicked from a Cuisine Magazine. Basically, it’s a sponge cake transformed into something so much more!

Don’t let the length of the recipe throw you out or put you off. It’s 3 different recipes really.

One for the cake, one for the curd and one for the icing. If you look at it that way it’s so much less scary 😉

We’ll start with the curd (horrid word, isn’t it?)

100g butter
200g caster sugar
zest and juice of 3 lemons (you want 1/2c juice)
3 eggs and 2 eggs yolks, beaten

In a heavy bottomed pot, heat the butter, sugar and zest til butter and sugar dissolve. Strain the beaten eggs thru a sieve then add to the pot, stirring with a wooden spoon constantly until the mixture thickens. Takes about 4-5 mins. DO NOT let it boil or it will curdle! Pour into clean, heated jars and once cool – store in the fridge for a couple of weeks tops. (Or just eat it and save having to store it) 😉 

Makes 2c and you need 1c for this recipe.

And now the cake recipe:

3 eggs
3/4c caster sugar
1c plain white flour
1t baking pdr
2T milk
45g butter
zest of 1 orange and 1T juice

Butter and flour 2x20cm round sandwich tins.

Beat the eggs and sugar until thick and creamy. Sift the flour and bp into the mixture, folding gently. In a small pot, heat the milk and butter til butter melts.
Do not let it boil.

Add the zest and juice then fold it thru’ the cake batter.

Divide the mixture between the 2 tins, smoothing the tops of each and bake in a preheated oven at 180 degs C until sponges come away from the sides of the tins. Circa 15 mins..

All to sit for 15 mins before removing from the tins.

Once cold, cut each cake in half horizontally. Spread a generous amt of the lemon curd on each layer and stack them back together.
Drizzle the icing (recipe to come) over the top and allow to set.
Serve garnished with candied peel and whipped mascarpone.

Lemon Icing

25g melted butter
Zest of 2 lemons and 2T lemon juice
2T boiling water
2c sifted icing sugar

Combine all ingredients and beat til smooth.
















  1. As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow


    • Hear hear! I cannot comprehend MARGE in my kitchen 😦


  2. […] rest &#1110&#1109 &#1072t th&#1110&#1109 time: Citrus Layer Cake – Recipe « B&#1077&#1089&#1072&#965&#1109&#1077 life &#1110&#1109 f&#959r th&#1… Related Posts:SPICE CAKE WITH CITRUS FILLING AND WHITE ICING « The Southern Lady … The […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: