Three Layer Lemon Cake

Three Layer Lemon Cake – the new red velvet cake



350 g butter, very soft, plus a little extra for the tin
300 g (375ml) Huletts Castor Sugar
250 g seIf-raising flour
3 extra-large eggs
100 g ground almonds
150 g (180ml) lemon curd (see recipe below)
2 lemons, zested and juiced
Huletts Icing Sugar for dusting

150ml double cream
250 g tub mascarpone
150 g (180ml) lemon curd (see recipe below)

Lemon Curd
4 lemons
5 eggs
250 g butter
400 g (500ml) Huletts White Sugar



  1. Preheat the oven to 180 °C.
  2. Butter and line the bases of 3 x 20 cm diameter cake tins. Beat the butter, sugar, flour, eggs, almonds and lemon curd with the lemon zest until you have a smooth batter.
  3. Divide the mixture between the tins and bake for 20 - 25 minutes, swapping the tins around halfway through so that they brown evenly. When they're ready, a skewer poked in should come out clean.
  4. Spoon the lemon juice over the hot cakes, allowing it to sink in. If the lemons were very juicy you may not want to use it all: the more you use the squidgier the cakes will be. Cool in the tins for 15 minutes. Turn out and cool on wire rack.
  5. For the filling, gently whip the cream and mascarpone to very soft peaks (if it's too thick the curd won't mix in), then fold in the curd. Layer the cakes (saving the most for the top), putting big scoops of filling between layers. Dust with icing sugar.

Lemon curd

  1. Wash lemons and grate the rind very thinly.
  2. Beat eggs, then put eggs lemon rind and juice, butter and sugar into the top of a double boiler (you can also place a heat resistant glass bowl over a pot of simmering water).
  3. Stir until the mixture is glossy and thick enough to coat the back of a wooden spoon.
  4. Strain into small sterilized jars and seal.
  5. As it contains eggs it should be stored in the fridge.
  6. Makes about 600ml.