Rachel Khoo’s DIY wedding cake

I met my Swedish husband Robert at a party and we got married three years ago. For my wedding, I worked on creating a doable DIY wedding cake recipe that could be made ahead and finished on the day. A simple yoghurt cake, which stays moist, was in order, with fresh lemon curd (Robert’s favourite) and a cream cheese frosting (not too sweet or rich – I didn’t want everyone falling into a food coma).

On the day itself, it was filled and iced ‘half naked’ (with some of the cake crumb visible through the icing) and topped with peonies, echoing my wedding bouquet. But this isn’t just a cake for special occasions – it would go just as nicely with a cup of tea as a glass of champagne.

David Loftus


125ml lemon juice, plus the zest (equivalent to 3-4 lemons)
200g caster sugar
3 medium eggs
a pinch of fine sea salt
1 tsp cornflour
100g butter

baking spray or oil, for greasing the tins
240g soft butter
250g caster sugar
4 medium eggs, beaten
175g full-fat natural yoghurt
a pinch of fine sea salt
zest of 1 lemon
320g plain flour
1 tbsp baking powder

300g soft butter
250g icing sugar, sifted
500g cream cheese
fresh, unsprayed flowers to decorate

David Loftus

1. Place all the ingredients for the lemon curd, apart from the butter, in a saucepan. Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released, but don’t let it boil. Take off the heat and whisk in the butter. Pour through a sieve if desired (I leave the lemon zest in). Pour into a sterilised sealable jar and chill until needed. This makes more than you will need, but it keeps well for a few days in the fridge.
2. For the cake, you will need 2 x 19cm cake tins. Preheat the oven to 180C/
fan 160C/gas 4. Grease your cake tins lightly with baking spray or oil, and line the bottom with baking paper. Beat the butter with the sugar until light and fluffy. Add the eggs in four stages, whisking between each addition.
3. Beat the yoghurt with the salt to remove any lumps, then pour into the egg mixture along with the lemon zest. In a separate bowl, mix together the flour and baking powder, then fold this into the egg mixture. Divide the batter evenly between the cake tins and bake for 30-35minutes, or until a skewer inserted at the centre comes out clean. Transfer the cake tins to a cooling rack and leave to cool for 5 minutes before removing the cakes. Leave to cool completely before cutting both cakes in half horizontally with a serrated knife to make 4 layers.
4. Beat the butter for the icing until white and fluffy before combining with the icing sugar and cream cheese.
5. To assemble, place one layer of the cake on a serving plate. Add a generous dollop of the icing and spread out evenly. Add 2 heaped tablespoons of lemon curd and spread all the way to the sides. Add the next layer of the cake. Repeat once more. Repeat again, then add the remaining icing to the top and smooth around the sides. (For a neater finish, do a thin layer of icing first, then chill for 30 minutes before applying the final coat.) Decorate with the flowers.

TOP TIP The cake is also delicious on its own, warm out of the oven or served at room temperature.
GET AHEAD The un-iced cake keeps well for 2-3 days if well wrapped and may be frozen for a couple of months.

The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.