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Lemon Curd Cake (Gluten-Free)

Recipe by Evelyn Marcella Rivera

A delicate, buttery crumble cake with a silky homemade lemon curd filling, naturally gluten-free and elegant enough for any occasion. A crumbly shortcake base, bright lemon curd center, and golden crumble topping dusted with powdered sugar. Simple ingredients, stunning results.

  • Total Time1 hour 30 minutes
  • Yield8 slices 1x

Ingredients

Units Scale

Cake

  • 1 cup gluten-free all-purpose flour (150g)
  • 2 teaspoons baking powder
  • 1/2 cup caster/superfine sugar (115g)
  • 1/4 cup unsalted butter (60g), at cool room temperature
  • 1 large egg, lightly beaten, at room temperature
  • icing/powdered sugar, for dusting

Lemon Curd Filling

  • 1/2 cup lemon juice (120ml), strained
  • 1/2 cup caster/superfine sugar (115g)
  • 1 large egg, lightly beaten
  • 1/4 cup unsalted butter (60g), cut into cubes

Instructions

Cake

  1. Preheat and Prepare Pan: Preheat oven to 180°C (355°F). Grease and line the base and sides of a 17cm (6.5″) springform tin with non-stick baking paper.
  2. Pulse the Dough: Add the flour, baking powder, sugar, cool room temperature butter, and lightly beaten egg to a food processor fitted with a steel blade. Pulse until the mixture just starts to come together — it should still look crumbly. Do not process until it forms a ball.
  3. Press and Reserve: Tip the mixture onto cling wrap. Gently bring it together, then divide: press two-thirds firmly into the base of the prepared tin. Reserve the remaining one-third for the topping. Weigh for accuracy if desired.
  4. Make Lemon Curd: Place all curd ingredients (lemon juice, sugar, beaten egg, cubed butter) in a saucepan. Over low heat, stir continuously until the butter melts and the curd thickens just below boiling point. Do not use high heat or the egg will scramble. Remove from heat immediately once thickened.
  5. Assemble: Pour the hot lemon curd onto the cake base. Crumble the reserved dough mixture as evenly as possible over the top of the curd.
  6. Bake: Bake for approximately 30 minutes, until lightly golden brown on top.
  7. Cool Completely: Remove from the oven and cool completely in the pan. Gluten-free baked goods are fragile — do not remove from the tin until fully cooled.
  8. Unmold and Serve: Gently remove the side of the springform tin. Remove the baking paper, place the cake on a serving platter, and dust generously with powdered sugar. Serve on its own, with whipped cream, or with vanilla ice cream.

Notes

Not all gluten-free flour blends are equal — look for one containing xanthan gum, or add ½ teaspoon yourself for better structure. Regular all-purpose flour can be substituted using the same measurements if gluten is not a concern. Always strain the lemon juice to remove seeds and pulp for a smooth curd. Keep the heat low and stir constantly when making the curd to prevent scrambling the egg. The cake must cool completely in the springform tin before removing — warm gluten-free baked goods are very fragile. Weigh the dough when dividing for the most even results.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cake, Dessert, Tea Cake
  • Cuisine: British, European

Nutrition

  • Calories: 245
  • Sugar: 24
  • Sodium: 90
  • Fat: 11
  • Saturated Fat: 7
  • Carbohydrates: 35
  • Fiber: 0.5
  • Protein: 3
  • Cholesterol: 70

Find it online: https://blesseddish.com/lemon-curd-cake-that-happens-to-be-gluten-free/