Strawberry and Lemon Curd Cake Recipe

Prepare this lemon curd cake recipe to create a fruity, custardy treat perfect for any time of the year. Enhance the dish with autumn hazelnuts for a seasonal twist.

| December 2012

  • “Plenty” showcases more than 350 uncomplicated, inexpensive recipes for the sustainable kitchen. Try dishes from around the world while still cooking seasonally and economically.
    Cover Courtesy Mitchell Beazley
  • Follow our Strawberry and Lemon Curd Cake recipe to prepare a wonderfully fluffy and sweet dessert that is great served with or without the fillings.
    Photo Courtesy Mitchell Beazley

Plenty (Mitchell Beazley, 2010) features more than 350 recipes, introducing its readers to the benefits of cooking seasonally and why you should celebrate leftovers. Revel in one of this book’s many fruit-rich desserts.

You can purchase this book from the Mother Earth Living store: Plenty.

Strawberry and Lemon Curd Cake recipe

This dessert is also delicious as a cake without the fillings (halve the recipe and start checking after 30 minutes). You can make it in the autumn with ground hazelnuts. 

Serves 8 to 10



for the cake

• 2 cups self-rising flour
• 1 3/4 cups granulated sugar
• 1/2 teaspoon salt
• 1 cup almonds, ground
• 3 large eggs
• 3/4 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 cup butter






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