Joan Smith’s light lemon curd cake recipe

03 Apr 2018

Joan shares her recipe for a light and citrusy treat

Joan Smith pictured at home

Our Tea with the Girls campaign encourages our supporters to hold a tea party to raise funds for life-saving blood cancer research and patient support. For inspiration, we're sharing a series of tried and tested recipes donated by celebrities, our Patient Ambassadors and the original Calendar Girls themselves.

Joan was diagnosed with myeloma in 2006. Here, Joan shares her recipe for a deliciously lemony cake which she describes as "a real family favourite."

View a printable version of this recipe.


For the cake

  • 6oz (175g) self-raising flour, sifted
  • 1 level teaspoon baking powder
  • 6oz (175g) soft margarine
  • 6oz (175g) caster sugar
  • 3 size 2 eggs
  • Grated rind of one lemon
  • 1 tablespoon lemon juice

To decorate

  • A jar of good quality lemon curd
  • Icing sugar to decorate

A close-up of Joan Smith's lemon curd cake


  • Preheat oven to gas mark 3 (325°F; 170°C)
  • Prepare two seven inch (18cm) sandwich tins 1.5 inch (4cm) deep by greasing them, lining the bases with greaseproof or silicone paper and greasing that lightly too
  • Measure all the ingredients into a mixing bowl and with and beat with an electric hand whisk until you have a smooth, creamy consistency
  • Divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 30-35 minutes or until the centres spring lightly when touched with a little finger. Put on a cooling tray
  • When absolutely cold, with a sharp serrated knife cut each one carefully horizontally into two. Use the lemon curd to sandwich the sponges together, spreading it thickly
  • Dust the top of the cake with icing sugar and serve

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