Lemon Curd Sponge Cake

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Deliciously light sponges sandwiched with fresh cream and mascarpone, plus lots of lemon curd. Finished with tons of fresh raspberries on top.

For the sponge

  • 200 gms – caster sugar
  • 200 gms – softened butter
  • 200 gms – self-raising flour
  • 1 tsp – baking powder
  • 4 large eggs
  • 1 tbsp – whole milk

For the lemon curd

  • 2 lemons – zest and juice
  • 50 gms – unsalted butter
  • 110 gms – caster sugar
  • 2 whole large eggs
  • 2 large egg yolks

For the cream

  • 300 ml – double cream
  • 250 gms – mascarpone
  • 3 tbsp – caster sugar

Few raspberries to decorate

Heat the oven to 190 C. Butter 2x8inch cake tins and line with baking parchment. In a large bowl, beat all the sponge ingredients together till you get a smooth mixture, roughly 2 mins. Pour the mixture into the tin and spread it evenly. Bake in the oven for 20-25 mins till golden brown and ready.


Meanwhile prepare the lemon curd. Put the zest, juice, butter and sugar into a large heavy based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl and keep aside to cool. 

For the filling, whip the cream with sugar until it forms soft peaks. Take the mascarpone in a bowl and stir it till it becomes creamy. Now add this to the whipped cream. 


To assemble the cake, cut each cake into 2 layers. Place the 1st layer of the cake and spread 1/3rd of the lemon curd (or to your taste), then spread 1/4th of the cream on top of it. Now place the 2nd layer of cake over it. Repeat with all four layers and top the last layer of cake with cream and place the raspberries on top.


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