This recipe will help you get rid of your guilt when you consume cream laden cakes as it is a different and healthier version of the usual cakes we bake.

Cake with lemon curd and rhubarb

This is a cake made of lemon sponge that is topped with rhubarb which comes with tender and pink pieces. The cream frosting of lemon curd will surely make it a healthy cake to consume in the summer months. Usually cakes with cream frosting are avoided during the summer months. The excess creamy fat does not suit one’s system in hot times. It not only adds on extra calories, but can lead to excess skin oil secretion which increases acne problem in many people. For these reasons, when it is hot and humid, you would not feel great about a heavily layered and frosted cake for dessert. This recipe has been created, keeping in mind the ingredients that work well during the summer months.


Ingredients required

  • 225 gm of unsalted butter
  • 225 gm of castor sugar
  • 1 lemon zest
  • 4 eggs
  • 75 gm of ground almond
  • 200 gm of flour
  • 140 gm of rhubarb, sliced
  • 75 ml of cream for frosting
  • 3 tbsp of lemon curd

How to make?

Start by preheating the oven at 180 degree Centigrade. Butter and dust with flour a cake tin that is 20 cm in diameter. Line the tin with a baking parchment to make it non sticky. Add butter in a bowl and beat with an electric mixer till it turns fluffy and light. Then add in caster sugar and lemon zest. Beat on as you add eggs to this mixture. The end result should be a glossy batter. In case there is curdling add in ground almonds which will make the mixture turn smooth. Add the remaining amount of ground almonds along with flour. Fold in remaining ingredients and mix with a large ladle. Add in half amount of rhubarb. Transfer the mixture into the cake tin. Add the remaining slices of rhubarb. Sprinkle Demerara sugar on top. Bake the cake for forty five minutes. When the cake is baked through, transfer to to a wire rack. Allow it to cool down before adding the topping.

To make the topping, whip the cream in a bowl till soft peaks are formed. The lemon curd should be mixed with one tablespoon of water and folded into the cream. Do not work up the mixture. Spread this mixture over the cake. You could add on more of lemon curd if you want. However, the topping should be added when you are about to serve the cake.


If you do not have time for elaborate cake baking, try the small varieties, the cheesecakes. These are also ideal for summer tea parties. Cheesecakes are healthier as the portion of flour is less and cheese used for baking adds important probiotics to one’s diet as well. Here Is A Link to try Mini Cheesecake Recipes That You Would Drool Over. If you love what you read, try them out. The cake recipes are simple; do not need much preparation or ingredients to shop for.