Print

Nigella Lemon Curd Cake

Nigella Lemon Curd Cake
Print Recipe

This stovetop lemon curd cake is a tender, buttery sponge layered and finished with bright lemon curd for a rich but lively citrus flavor. Cooking the cake gently in a covered pan keeps the crumb soft and moist, while the curd adds a glossy, tangy finish that balances the sweetness.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 8 tbsp unsalted butter, softened, plus 1 tsp for greasing the pan
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp lemon zest, finely grated
  • 2 tbsp fresh lemon juice
  • 2 tbsp whole milk, room temperature
  • 1/2 cup prepared lemon curd
  • 1 tbsp confectioners’ sugar, for finishing

Instructions

  1. Prepare a deep 8-inch heavy-bottomed skillet or stovetop-safe cake pan by greasing the base and sides with the 1 teaspoon butter, then line the base with a round of parchment. Set a tight-fitting lid aside; trapped steam helps the cake cook through gently without drying. If you prefer, an oven alternative is to bake the same batter in a greased 8-inch pan at 350°F / 177°C for 25 to 30 minutes.
  2. In a medium bowl, whisk together the flour, baking powder, and fine sea salt for 30 seconds to distribute the leavening evenly. This prevents dense patches and helps the cake rise uniformly. Do not skip this step, because small pockets of baking powder can create tunneling or bitterness.
  3. In a separate mixing bowl, beat the softened butter and granulated sugar with a hand mixer for 3 to 4 minutes until pale, light, and fluffy. Scrape the bowl once or twice so no dense butter remains at the bottom. Proper creaming incorporates air, which is especially important in a stovetop cake where heat is gentler than in an oven.
  4. Add the eggs one at a time, beating well after each addition until fully emulsified. If the mixture looks slightly curdled, add 1 tablespoon of the flour mixture and continue beating; this helps bring the batter back together. Mix in the lemon zest and lemon juice until just combined.
  5. Fold in half of the flour mixture with a spatula, then add the milk, then fold in the remaining flour mixture. Stir only until no dry streaks remain, because overmixing will toughen the crumb. The finished batter should be thick, smooth, and softly spoonable.
  6. Spoon the batter into the prepared pan and level the top with a small offset spatula or the back of a spoon. Tap the pan once or twice on the counter to release any large air pockets, but do not overdo it or you will deflate the batter. Place the pan over very low heat, preferably on a heat diffuser if you have one.
  7. Cover the pan tightly with the lid and cook for 30 to 35 minutes over very low heat. Resist lifting the lid for the first 20 minutes, as the trapped heat is needed for an even rise. You are looking for a cake that is domed, dry on top, and beginning to pull very slightly from the sides.
  8. Check for doneness by inserting a thin skewer into the center; it should come out clean or with a few moist crumbs, but no wet batter. If needed, continue cooking 3 to 5 minutes more on low heat, checking carefully so the base does not scorch. You may rotate the pan halfway through the final cooking time if your burner heats unevenly.
  9. Remove the pan from the heat and let the cake rest, covered, for 5 minutes so the residual heat finishes setting the center. Then uncover and cool in the pan for another 10 minutes. Running a thin knife around the edge before unmolding helps prevent tearing.
  10. Turn the cake out onto a rack, peel off the parchment, and let it cool completely before filling. Warm cake will melt the lemon curd and make the layers slide. If the top has a slight dome, level it gently with a serrated knife for a neater finish.
  11. Slice the cooled cake horizontally into 2 even layers using a long serrated knife. Spread 1/3 cup of the lemon curd over the bottom layer, stopping 1/4 inch from the edge so it does not squeeze out excessively. Set the top layer back in place and spread the remaining lemon curd over the surface.
  12. Finish by sifting the confectioners’ sugar lightly over the top just before serving. Let the assembled cake stand for 10 minutes so the curd settles and adheres cleanly to the crumb. Slice with a sharp knife wiped between cuts for the neatest presentation.

Notes

Store the cake covered in the refrigerator for up to 4 days because of the lemon curd topping. For best texture, let slices stand at room temperature for 20 to 30 minutes before serving. Freeze unfilled cake layers, well wrapped, for up to 2 months; thaw overnight in the refrigerator before filling. Reheating is not recommended once filled, but unfilled slices can be warmed in a 300°F / 149°C oven for 6 to 8 minutes.

Nutrition

Keywords: Nigella lemon curd cake, stovetop lemon cake, lemon curd sponge cake, citrus cake, British style lemon cake, skillet cake

Find it online: https://chefnigellarecipes.uk/nigella-lemon-curd-cake/