Lemon Curd Cake



  • 5 eggs, room temperature
  • 230g granulated sugar
  • 1 tbsp lemon zest
  • 175ml extra virgin olive oil
  • 80g Chivers Lemon Curd
  • 270g self raising flour
  • 1 ¼ tsp baking powder
  • 1 tsp salt


  • 160g Chivers Lemon Curd
  • 80g icing sugar
  • 1 tbsp water


  1. Preheat oven to 160C. Grease a bundt pan with non-stick spray.
  2. Using an electric whisk, beat eggs with sugar and lemon zest until smooth and fluffy.
  3. Beat in olive oil and lemon curd.
  4. Sift together dry ingredients and mix in until just combined. Scrape batter into bundt pan and bake for 45 minutes, or until golden brown. Remove from the oven and insert a skewer in the centre for 10 seconds – if it comes out clean, the cake is done.
  5. Let cool in pan 5 minutes then turn out of the tin onto rack to finish cooling. When cake is fully cool, make the icing glaze by whisking all ingredients together until smooth and pour over top of cake.

Lemon Curd Cake