Lime Curd Cake
Lime Curd Cake features a buttery crumble base and topping sandwiching a vibrant layer of tangy lime curd. It's a simple, citrusy dessert that balances rich texture with bright flavor in every bite.
Ingredients
- 1 cup flour
- 2 tsp baking powder
- ½ cup caster/superfine sugar
- ¼ cup unsalted butter, cold (cut into small chunks)
- 1 large egg – lightly beaten, at room temperature
- ⅔ cup lime curd
- Powdered sugar, for dusting
- Fresh mint, small sprig for garnish
Equipment
- springform pan 6" or 8"
Instructions
- Preheat your oven to 350 degrees F and grease the base and sides of a 6″ or 8” spring-form tin with parchment paper.
- Pulse the flour, baking powder, sugar, and cold butter in a food processor until fine crumbs form.
- Add the lightly beaten egg and continue to pulse until it just comes together. It should still resemble a crumb-like texture, not a ball of dough.
- Remove the mixture using a spatula, turning it out onto a piece of plastic wrap. Gently form it together, then using a knife, divide the mixture into thirds.
- Set aside ⅓ of the mixture for the topping.
- Press the remaining ⅔ of the mixture into the bottom of the prepared springform pan.
- Heat up the lime curd on the stovetop or in the microwave so it is warm, and spread it over the cake mixture.
- Crumble the remaining dough with your fingers over the lime curd.
- Bake the lime curd cake for 25-30 minutes at 350 degrees F until golden brown.
- Remove the pan from the oven and cool completely.
- Take a knife and scrape it around the outside of the cake (the inner part of the springform pan) to loosen the cake. Remove the tin.
- Pull the parchment paper away and place the cake on a serving platter.
- Dust with powdered sugar and garnish with a sprig of fresh mint.
- Serve and enjoy!
Notes
Sandy’s tips:
- Storage: Store leftover lime curd cake in an airtight container in the fridge for up to 3-4 days due to the curd filling.
- Freeze and make-ahead: Wrap the curd cake, or individual slices, tightly in plastic wrap or foil and store in the freezer for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 10 minutes before serving again.
- Avoid curdling the heated curd: Don’t overheat the lime curd when warming it up, or it could curdle.
- Dust with powdered sugar just before serving: If you dust too far in advance, the sugar will absorb moisture and dissolve into the surface of the cake. A last-minute dusting maintains a bakery-style appearance.
Nutrition Facts
Calories: 288kcal, Carbohydrates: 43g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 73mg, Sodium: 169mg, Potassium: 25mg, Fiber: 1g, Sugar: 27g, Vitamin A: 240IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 1mg