So fresh -- use whatever berry you like best!

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6 eggs +3 eggs

3⁄4 cup sugar

5 tablespoons butter, melted

1 1⁄4 cups plain flour, sifted

1⁄2 teaspoon baking powder

3 egg yolks

1⁄2 cup sugar

1⁄3 cup lemon juice

1 teaspoon grated lemon zest

6 tablespoons salted butter, softened

2 cups blueberries (or other berry of your choice)

  1. For the cake: Preheat oven to 350°F.
  2. Beat 6 eggs and sugar until light and creamy.
  3. Add the butter and stir well.
  4. Add flour and baking powder and beat until the batter comes together.
  5. Pour into 2 greased 9-inch cake pans.
  6. Bake for about 25 minutes or until they are set and golden.
  7. Cool on a wire rack.
  8. For the curd: Place 3 eggs, yolks, sugar, lemon juice and zest in a metal bowl.
  9. Stir well and place on top of a double boiler.
  10. Whisk until the curd starts to thicken, about 6–7 minutes.
  11. Remove from heat and stir in the butter.
  12. Let cool.
  13. Place 1 layer on a stand and spread with half the lemon curd.
  14. Add half the blueberries on top, and then another layer of cake.
  15. Spread with the rest of the curd and add the rest of the berries.
  16. Leave the cake in the fridge for at least 1 hour before serving.


Photography by Hector Sanchez

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