Lemon Fresh Cream Loaf Cake

Soft vanilla sponge, zesty lemon curd and fluffy fresh cream. I absolutely love a lemon cake and find they are really popular.

I fancied a change from my regular lemon drizzle cake and had a play around trying out some variations and here we are. The most delightful cake with a cup of tea. I hope it brightens your day.


175g self raising flour

175g butter

175g caster sugar

2 teaspoons vanilla extract

1.5 teaspoons baking powder

2 tablespoons milk

3 eggs – beaten


1 cup double cream

4 tablespoons lemon curd

A dusting of icing sugar to decorate


Pre heat oven to 180c / 160c fan

Put all ingredients for the sponge into a large mixing bowl and whisk until light and fluffy with an electric whisk for ease.

Pour into your lined loaf tin and bake in the centre of your oven for approximately 40 minutes.

It will smell divine and fill the house with that wonderful vanilla aroma.

Once the cake is golden on top and springy to the touch, remove and allow to cool in the tin for a few minutes.

Transfer to a wire rack to completely cool.

Split the cake length ways and meanwhile whip up your cream. You need a consistency where it holds it’s shape.

Spoon your lemon curd and spread over the base of one of the cakes. Now splurge on your whipped cream and sandwich together. Don’t go too mad with the cream as the weight of the top of the cake will squidgy the cream out.

Dust over a little icing sugar and decorate with a beautiful rose for added prettiness.