• Prep & cooking times

• Difficulty level

• Ingredients

• Step-by-step method

• Optional variations

• Serving ideas

• Storage tips

• Nutritional info

 Lemon Curd Sponge Cake

A Soft, Buttery Sponge Layered with Zesty Lemon Curd and Cream

 Preparation Details

• Preparation Time: 25 minutes

• Baking Time: 25 minutes

• Cooling & Filling Time: 30 minutes

• Total Time: 1 hour 20 minutes

• Difficulty Level: Medium

• Servings: 8–10 slices

 Ingredients

For the sponge cake:

• 200g (1 cup) unsalted butter, softened

• 200g (1 cup) caster sugar (superfine sugar)

• 4 large eggs, room temperature

• 200g (1⅔ cups) self-raising flour

• 1 tsp baking powder

• Zest of 1 lemon

• 2 tbsp milk (whole or semi-skimmed)

For the lemon curd:

(or use high-quality store-bought)

• 100g (½ cup) caster sugar

• 2 large eggs

• 50g (3½ tbsp) unsalted butter

• Zest of 1 lemon

• 100ml (⅓ cup + 1 tbsp) freshly squeezed lemon juice

For the filling:

• 150ml (⅔ cup) double cream (or heavy whipping cream)

• 1 tsp vanilla extract (optional)

• 2–3 tbsp icing sugar (powdered sugar), to taste

To serve:

• Icing sugar, for dusting

• Extra lemon zest or lemon slices (optional garnish)

 What Is Lemon Curd Sponge?

Lemon Curd Sponge is a light and fluffy sponge cake sandwiched with homemade or store-bought lemon curd and whipped cream. It’s a refreshing twist on the classic Victoria sponge — with zesty citrus flavors cutting through the richness of the cream and butter cake. This dessert is ideal for afternoon tea, spring and summer celebrations, or anytime you crave something sweet and tangy.

 Instructions

 Step 1: Make the Lemon Curd (If Using Homemade)

1. Set up a double boiler: Place a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water).

2. Combine ingredients: Add sugar, eggs, lemon juice, and zest to the bowl. Whisk continuously over low-medium heat.

3. Cook until thick: Stir constantly for 8–10 minutes until the curd thickens and coats the back of a spoon.

4. Add butter: Remove from heat and stir in butter until melted and smooth.

5. Cool: Pour into a clean jar or bowl. Cover and refrigerate. It will thicken more as it cools.

 Step 2: Prepare the Sponge Cake

1. Preheat oven: To 180°C (350°F) or 160°C (320°F) fan. Grease and line two 8-inch (20cm) round cake tins.

2. Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale, light, and fluffy (about 3–5 minutes).

3. Add eggs: Beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

4. Add dry ingredients: Sift in the rest of the self-raising flour and baking powder. Fold gently until combined.

5. Add lemon zest and milk: Stir in lemon zest and milk for a soft dropping consistency. Don’t overmix.

6. Bake: Divide the batter evenly between the tins. Bake for 22–25 minutes until golden and a skewer inserted comes out clean.

7. Cool: Leave to cool in the tins for 5 minutes, then transfer to wire racks and cool completely.

 Step 3: Whip the Cream

1. Whip cream: In a medium bowl, whip the cream, icing sugar, and vanilla extract (if using) until it forms soft peaks.
   Tip: Don’t overwhip — the cream should be smooth and just hold its shape.

 Step 4: Assemble the Cake

1. Choose your base: Place one sponge layer on a serving plate.

2. Spread lemon curd: Add a generous layer of lemon curd — about 3–4 tablespoons, spreading it almost to the edges.

3. Add whipped cream: Gently spoon or pipe the whipped cream on top of the lemon curd.

4. Top layer: Place the second sponge on top. Press down lightly.

5. Dust and garnish: Dust with icing sugar and garnish with lemon zest or slices if desired.

 Tips for the Best Lemon Curd Sponge

• Room temperature ingredients: Ensure your butter and eggs are at room temp for a smoother batter.

• Use fresh lemons: For the best flavor, always use fresh lemon juice and zest.

• Cool completely: Never assemble the cake until the sponge is fully cooled, or the cream will melt.

• Make ahead: The lemon curd can be made up to 1 week in advance and stored in the fridge.

• Storage: Once assembled, keep the cake in the fridge and consume within 2–3 days.

 Variations

• Lemon & Raspberry Sponge: Add a handful of fresh raspberries to the filling layer for a burst of berry flavor.

• Gluten-Free Version: Use a gluten-free self-raising flour blend and check the lemon curd is gluten-free.

• Mini Lemon Sponge Cakes: Bake the batter in a muffin tin for individual mini cakes.

• Lemon Elderflower Twist: Add a teaspoon of elderflower cordial to the whipped cream for a fragrant floral note.

• Vegan Option: Use a plant-based sponge recipe, vegan whipped cream, and eggless lemon curd.

 Serving Suggestions

Serve Lemon Curd Sponge Cake as:

• A centerpiece for afternoon tea

• A light dessert after a heavy meal

• A Mother’s Day or spring/summer celebration treat

• Paired with a cup of Earl Grey or green tea

• With a scoop of vanilla ice cream or lemon sorbet for a more indulgent dessert

 Storage & Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing the sponge: Unfilled sponge layers can be wrapped and frozen for up to 2 months. Thaw at room temperature before assembling.

• Make-ahead tip: Bake the cake and prepare the curd a day before. Assemble the cake on the day of serving for best texture and freshness.

 Nutritional Information (Per Slice, based on 10 servings)

Note: Nutrition values are estimates and can vary based on ingredients used.

 Final Thoughts

This Lemon Curd Sponge Cake is a refreshing twist on the classic British sponge. The balance of buttery cake, tangy lemon curd, and lightly sweet whipped cream makes it a crowd-pleaser every time.

Whether you’re baking for a birthday, a weekend treat, or a sunny afternoon tea party, this recipe is sure to impress. Bright, beautiful, and bursting with citrus flavor — it’s lemon dessert perfection.