(Lemon) Cake, Curd, and Cream in a Cup

Mar 31, 2015 | Cakes

Lemon Cake, Curd, and Cream in a Cup (Paleo)

Sometimes I can get a little addicted to chocolate. During the holidays, I may or may not have been eating this mug cake every night. So sometimes I try and mix it up a little. This is one of those times. This dessert is perfect for a dinner party, because you can make it into pretty little personal servings. It’s also good for a solo party, because solo people deserve pretty desserts too. But if you do need to store some of this for some reason (like, you are too full and cant finish all of it, or you realize that you probably shouldn’t eat an entire dessert meant for 6 people), wait to assemble it until serving. Store the cake in a sealed container at room temperature and the curd and cream in the fridge until assembly.

Thanks to for the ingredients to this cake. And Savory Lotus for the curd recipe!

Lemon Cake Curd and Cream in a Cup (Paleo)

I cut my cake into squares and used a square glass, but you could certainly use a round cookie cutter to make cute little rounds if they fit your cup. Or, don’t even use a cup and put it on a tiny plate and give your guests tiny spoons… they will think you are so fancy.

(Lemon) Cake, Curd, and Cream in a Cup
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 6
  • The Cake
  • 4 eggs (whites and yolks separated)
  • ¾ cup full fat canned coconut milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ½ cup blanched almond flour (process if it’s course)
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • The Curd
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup honey
  • zest from 1 lemon (to make it extra tart!)
  • 1/2 cup fresh lemon juice
  • 6 tablespoons coconut oil
  • 6 thin slices of spiraled lemon peel for garnish
  • The Cream
  • The cream from one CHILLED can of full fat coconut milk (if the cream is not chilled, it will come out lumpy)
  • 1/4 teaspoon of lemon extract
  • Liquid stevia (to taste)
For the Cake:
  1. Preheat oven to 350 degrees. Line a square pan with parchment paper so that the paper comes up on the sides (you’ll use this to pull the cake out of the pan when finished).
  2. In a large bowl, mix egg yolks, coconut milk, vanilla and honey with a hand mixer for 2 minutes.
  3. In a small bowl, beat egg whites on medium-high until stiff peaks form (about 2 minutes).
  4. Gradually fold the egg whites into the yolk mixture until combined.
  5. Sift the dry ingredients into egg mixture and gently fold to combine.
  6. Pour the batter into the prepared baking dish and place in the middle of the oven. Check the center with a toothpick after 20 minutes. Bake for longer, if needed. Use the parchment paper to pull the cake from the pan and place on a cooling rack. While the cake is baking, you can make the curd.
For the Curd:
  1. In a medium sized pan, whisk together all ingredients (except for coconut oil) until well combined. Add the coconut oil and turn on low heat. Stir constantly until the oil is completely melted.
  2. Turn up to medium heat and continue to stir for 5-7 minutes until the curd just starts to simmer.
  3. Remove it from the heat and strain through a sieve. (A cheesecloth might work, but the curd may be too hot to handle.)
  4. Place in refrigerator uncovered to cool.
For the Cream:
  1. In a small bowl, whip your coconut cream with a handheld mixer until it’s nice and fluffy.
  2. Add lemon extract and stevia and whip again until well combined. Store in fridge until assembly.
To assemble:
  1. Cut your cake into nine even squares. Now, slice each square in half so that you have 18 skinny squares of cake. (You can also use a cookie cutter to make rounds — it just leaves you with a lot of leftover cake to “sample.”)
  2. Place a layer of cake in the bottom of the glass.
  3. Add a dollop of lemon curd. No need to spread out.
  4. Add a dollop of cream. No need to spread out.
  5. Place another layer of cake on top and gently press down so that the curd and cream spread.
  6. Repeat with more curd, cream, and cake.
  7. Top with a dollop of curd and cream and lemon spiral for extra fancy.


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