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Lime Curd Cake Recipe

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4.1 from 3 reviews

This Lime Curd Cake is a delightful and tangy dessert featuring a crumbly buttery base layered with vibrant lime curd and topped with a golden crumble. Perfectly balanced between sweet and tart, this easy-to-make cake is baked to a beautiful golden finish and garnished with a fresh mint sprig for an elegant touch.

Ingredients

Cake Base & Crumble

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ cup caster/superfine sugar
  • ¼ cup unsalted butter, cold and cut into small chunks
  • 1 large egg, lightly beaten and at room temperature

Filling & Garnish

  • ⅔ cup lime curd, warmed
  • Powdered sugar, for dusting
  • Fresh mint, small sprig for garnish

Instructions

  1. Prepare the Pan. Preheat your oven to 350°F (175°C). Grease the base and sides of a 6-inch or 8-inch springform pan, then line it with parchment paper to prevent sticking.
  2. Make the Crumb Mixture. In a food processor, pulse together the flour, baking powder, sugar, and cold butter until the mixture resembles fine crumbs.
  3. Incorporate the Egg. Add the lightly beaten egg to the food processor and pulse just until the mixture begins to come together. It should still look crumbly and not form a dough ball.
  4. Divide the Mixture. Transfer the crumb mixture onto a piece of plastic wrap. Gently press it together, then use a knife to divide it into three equal parts.
  5. Set Aside Topping. Reserve one-third of the mixture for the crumble topping later.
  6. Form the Base. Press the remaining two-thirds of the crumb mixture evenly into the bottom of your prepared springform pan to create the cake base.
  7. Add the Lime Curd. Warm the lime curd on the stovetop or microwave until it is easily spreadable, then spread it evenly over the cake base.
  8. Top with Crumble. Sprinkle the reserved one-third crumb mixture evenly on top of the lime curd layer, crumbling it with your fingers.
  9. Bake. Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cake is set.
  10. Cool the Cake. Remove the cake from the oven and allow it to cool completely in the pan.
  11. Release the Cake. Run a knife around the inside edge of the springform pan to loosen the cake, then carefully remove the sides of the pan.
  12. Unmold and Plate. Gently peel away the parchment paper from the base and transfer the cake onto a serving platter.
  13. Garnish. Dust the cake with powdered sugar and add a small sprig of fresh mint on top for a fresh, decorative finish.
  14. Serve and Enjoy. Slice and serve this tangy lime curd cake as a refreshing dessert or afternoon treat.

Notes

  • Ensure the butter is cold before pulsing to achieve a crumbly texture, which is key to the cake’s flaky crust and topping.
  • Warming the lime curd makes it easier to spread and helps it meld beautifully with the base.
  • You can prepare the lime curd cake a few hours ahead and refrigerate it; just dust with powdered sugar and garnish before serving.
  • For a more intense lime flavor, zest a little lime into the crumb mixture before pulsing.
  • If you don’t have a springform pan, a regular cake pan lined with parchment can be used, but remove the cake carefully once cooled.

Find it online: https://recipefeastful.com/lime-curd-cake-recipe/