The Best Tangy Lemon Curd Traybake
Are you a fan of tangy, citrus-flavoured desserts? If so, you’re in for a treat with this easy lemon curd traybake recipe. Picture a moist, melt-in-the-mouth sponge drenched in plenty of sweet yet sharp homemade lemon curd. Topped off with lashings of zesty icing… It’s the perfect way to satisfy your sweet tooth without needing to roll out any pastry. With simple ingredients and minimal effort, you can be savouring this delicious dessert in no time – Ready your taste buds for a burst of tantalizing flavours!
What to do with lemon curd
Lemon curd, with its vibrant, zesty flavour, is incredibly versatile and can be used in a myriad of ways to elevate your culinary creations. One classic use is as a filling for pastries, tarts, or pies. Its tartness pairs beautifully with the sweetness of baked goods, creating a balanced flavour profile that’s simply irresistible.
Lemon curd is also fantastic as a spread on scones, muffins, or toast – it’s like a ray of sunshine at breakfast! You could swirl it into Greek yoghurt for a refreshing and tangy dessert or use it as a topping for pancakes or waffles. It makes an excellent layer in trifles or parfaits too.
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Traybake with lemon curd
Incorporating lemon curd into a traybake can truly take your dessert to the next level. The zesty, tangy flavour of the lemon curd pairs perfectly with the sweet, buttery taste of the cake, creating a balance that will delight your taste buds. As an alternative try my Blueberry Curd, it’s tangy and sweet!
Lemon curd traybake tips
One popular method is to spread a generous layer of lemon curd over a freshly baked, cooled traybake. This not only adds a burst of flavour but also gives the cake an attractive, glossy finish.
For a more surprising twist, you could swirl dollops of lemon curd into the cake batter before baking. This creates pockets of tartness throughout the cake, making each bite a delicious surprise.
Another creative use is in a layered traybake: alternate layers of cake batter and lemon curd, then bake. The result is a beautiful, flavorful striation that’s sure to impress. The possibilities are virtually endless when it comes to using lemon curd in a traybake, so don’t be afraid to experiment and find your favourite method!
Ingredients
For 18 large pieces, you will need the following ingredients:
- 400 g Unsalted Butter (softened) or margarine
- 500 g Caster Sugar
- 3 Lemon zest
- 6 large Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 150 g Plain Greek Yoghurt
- 100 g Lemon Curd (To use in the sponge 50g and the top of the cake 50g). Use my 5-minute microwave recipe on how to make lemon curd.
- Pinch of salt if using unsalted butter.
How to make a lemon zesty traybake with lemon curd
- Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, salt (if using) and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and 50g lemon curd, mix again, and then add the remaining flour.
- Spoon the batter into your tins and smooth out evenly. Top with dollops of the remaining lemon curd. Give them a swirl through with a knife or spoon
- Bake for 50 minutes or until the sponge is cooked. Leave to cook completely.
- For the icing, mix the icing sugar with enough lemon juice to make a thick glaze. Drizzle over the cooled cake, then slice and serve.
Spread out the sponge mixture in the tray Add dollops of lemon curd on top Swirl the lemon curd through the mixture Bake for 50 minutes
Storage
Storing your lemon curd traybake properly is crucial to maintaining its freshness and flavour. Once your traybake has completely cooled, it should be stored in an airtight container to prevent it from drying out. If you’re planning to eat the traybake within a few days, you can simply keep it in the container at room temperature.
However, if you want to extend its shelf life, you can store it in the refrigerator. The cool temperature will help to preserve the cake and keep the lemon curd fresh, allowing you to enjoy your traybake for up to a week.
Save for later
If you’ve made a large batch and want to save some for later, you can even freeze individual slices. Just wrap each slice tightly in plastic wrap and then in aluminium foil before placing them in the freezer. When you’re ready to eat, let the slices thaw in the refrigerator overnight or at room temperature for a few hours.
Tangy Lemon Curd Traybake
Equipment
Ingredients
For the sponge
- 400 g Margarine (or softened butter)
- 500 g Caster Sugar
- 3 Lemon zest
- 6 lrg Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 150 g Plain Greek Yoghurt
- 100 g Lemon Curd (To use in the sponge 50g and the top of the cake 50g.)
Icing
- 200 g Icing Sugar
- Lemon Juice
Instructions
- Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Cream the butter, sugar and lemon zest in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, salt (if using) and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and 50g lemon curd, mix again, and then add the remaining flour.
- Spoon the batter into your tins and smooth out evenly. Top with dollops of the remaining lemon curd. Give them a swirl through with a knife or spoon
- Bake for 50 minutes or until the sponge is cooked. Leave to cook completely.
- For the icing, mix the icing sugar with enough lemon juice to make a thick glaze. Drizzle over the cooled cake, then slice and serve.
Absolutely moist
Wonderful sounding recipe, can’t wait to try my first Rachel’s recipe, BUT no mention of salt in ingredient list – so how much? and it does not say how much curd goes in the batter and how much is left for the topping………..
Can you let me know please and I will let you know how I get on.
Hi Marilyn thank you for bringing this to my attention. You only need a pinch of salt if you are using unsalted butter or none at all if you prefer. 50g of lemon curd to go in the batter and 50g for the topping. Happy baking!