Every year for Pancake Day in the UK, I like to create something a little special. Last year it was my Pancake Rose and a Blueberry Pancake Cake. This year, I wanted to keep the familiar comfort of traditional pancakes but present them in a more elegant, celebration-style format.
And because I’ve been making homemade lemon curd quite often recently (and completely fallen in love with it), this Lemon Curd Pancake Layer Cake felt like the perfect choice.
Stacked fluffy pancake layers, sandwiched with whipped cream and tangy lemon curd, then finished with maple syrup and fresh blueberries, just imagining it was enough to make me head straight into the kitchen.
Why make a Lemon Curd Pancake Layer Cake?
This Lemon Curd Pancake Layer Cake keeps everything we love about classic pancakes but elevates them into something sliceable, sharable and beautifully presentable.
Instead of thin pan-fried pancakes, these are baked into soft, fluffy layers – slightly cakier in texture yet still unmistakably pancake-like. The whipped cream adds lightness, while the lemon curd cuts through with brightness and balance.
It’s:
- Not overly sweet
- Fresh and creamy
- Light yet indulgent
- Perfect for Pancake Day gatherings
If you’re celebrating Shrove Tuesday, this makes a wonderful alternative to flipping pancakes in a frying pan.
The concept behind the cake
Before baking, I always visualise the final result. I wanted:
- Five evenly stacked fluffy pancake layers
- Rings of whipped fresh cream
- Bright lemon curd in between
- Fresh blueberries around the edges
- Maple syrup gently drizzled over the top
I also remembered that my Wilton 5-layer 6-inch tin set had been sitting unused for far too long – it was exactly what this design needed.
How to make the pancake layers
For this Lemon Curd Pancake Layer Cake, I use a standard pancake batter with baking powder added. Because these layers are baked rather than fried, the baking powder helps create lift and structure, giving that slightly fluffy, cake-like texture.
Prepare the wet ingredients
In a stand mixer fitted with a whisk attachment (or using a hand whisk), beat two eggs for a couple of minutes until slightly lightened.
Gradually add:
- Whole milk
- Melted butter
- Vanilla extract or vanilla paste
Whisk until fully combined.
Combine the dry ingredients
In a separate bowl, whisk together:
- Cake flour (for extra fluffiness – plain flour works perfectly well too)
- Baking powder
- Caster sugar
- A pinch of salt
Add the dry mixture to the wet ingredients and whisk for about 20-30 seconds, just until combined. Do not overmix, as overworking the batter will result in dense pancake layers.
Use a spatula to scrape down the bowl and gently fold a few final strokes to ensure everything is incorporated. The batter should be fairly thin, similar to traditional pancake batter.
Bake the pancake layers
Divide the batter evenly between five 6-inch tins.
Bake in a preheated oven at 160°C (with fan) for around 12 minutes. The layers are ready when:
- They have risen slightly
- The centre feels springy to the touch
- The tops are lightly golden
Remove from the tins and cool completely on a wire rack.
Preparing the filling
Homemade lemon curd
You can find my full homemade lemon curd recipe here. It’s smooth, bright, beautifully balanced and truly transforms this Lemon Curd Pancake Layer Cake.
If you’re short on time, a good-quality shop-bought lemon curd will also work.
Whipped fresh cream
Whip double cream with a couple of tablespoons of icing sugar and a splash of vanilla extract or paste. Whisk until thickened and wipeable. Stop immediately once it holds shape, overwhipped cream will split and cannot be rescued.
Assembling the Lemon Curd Pancake Layer Cake
Place the first pancake layer onto a serving plate or cake stand.
Pipe a ring of whipped cream around the outer edge. Alternate with fresh blueberries to create a decorative border.
Pipe a smaller inner ring of cream.
Fill the centre with lemon curd.
Repeat the process until all five layers are stacked. Before serving, drizzle maple syrup over the top and allow it to gently cascade down the sides.
Slice just as you would a traditional cake.
What it tastes like
This Lemon Curd Pancake Layer Cake is the perfect balance of textures and flavours:
- Soft, springy pancake layers
- Light, creamy whipped cream
- Sharp lemon curd that cuts through the richness
- Fresh blueberries for burst of freshness
It’s not overly sweet. It keeps the traditional flavour of Pancake Day pancakes but in a refined and celebratory form.
A perfect Pancake Day idea in the UK
If you’re looking for a creative idea for Pancake Day, this Lemon Curd Pancake Layer Cake is surprisingly easy to make and guaranteed to impress. It works beautifully for family gatherings, school celebrations or simply a special weekend bake.
If you try this recipe, I would love to hear how it turns out and whether you’ve created your own twist on a Pancake Day classic this year. Let me know in the comments below.
Lemon Curd Pancake Layer Cake
Description
This Lemon Curd Pancake Layer Cake transforms traditional Pancake Day pancakes into an elegant layered celebration cake. Soft, fluffy baked pancake layers are sandwiched with lightly sweetened whipped cream and tangy homemade lemon curd, then finished with fresh blueberries and a drizzle of maple syrup. Perfect for Pancake Day (Shrove Tuesday) in the UK or any special brunch gathering, this pancake cake is light, fresh and beautifully balanced.
Ingredients
Wet ingredients
Dry ingredients
For the filling
Instructions
-
Prepare the Pancake Batter
- Preheat the oven to 160°C (with fan).
- In a mixing bowl or stand mixer fitted with a whisk attachment, beat the eggs for 1-2 minutes until slightly lightened. Gradually add the milk, melted butter and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, sugar and salt.Â
- Add the dry ingredients to the wet mixture and whisk for 20-30 seconds until just combined. Do not overmix. The batter should be smooth and fairly thin, similar to traditional pancake batter.Â
-
Bake the Pancake Layers
- Divide the batter evenly between five greased 6-inch tins.Â
- Bake for approximately 12 minutes or until:
- The layers have risen slightly
- The centre feels springy to the touch
- The tops are lightly golden
- Remove from the tins and cool completely on a wire rack.Â
-
Prepare the Filling
- Whip the double cream with icing sugar and vanilla until thickened and wipeable. Be careful not to overwhip.Â
- Have your lemon curd and blueberries ready.
-
Assemble the Lemon Curd Pancake Layer Cake
- Place the first pancake layer on a serving plate.
- Pipe a ring of whipped cream around the edge. Add blueberries to create a border. Pipe a smaller inner ring of cream and pipe or spoon lemon curd int the centre.
- Repeat with remaining layers.
- Drizzle maple syrup over the top before serving.Â
- Slice and serve as you would a traditional cake.Â
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 337.96kcal
- % Daily Value *
- Total Fat 24.11g38%
- Cholesterol 115.93mg39%
- Sodium 209.71mg9%
- Potassium 143.82mg5%
- Total Carbohydrate 25.11g9%
- Dietary Fiber 0.46g2%
- Sugars 9.7g
- Protein 5.61g12%
- Vitamin A 271.28 mcg
- Vitamin C 3.08 mg
- Calcium 169.02 mg
- Iron 1.82 mg
- Vitamin D 1.45 mcg
- Vitamin E 0.72 mg
- Vitamin K 2.1 mcg
- Vitamin B6 0.06 mg
- Vitamin B12 0.33 mcg
- Phosphorus 212 mg
- Magnesium 13.01 mg
- Zinc 0.57 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
