Lemon Curd Sponge Cake


How to make this recipe

Delicious lemon sponge with lemon curd filling!


This recipe makes one cake- you need two!

  • 8oz of unsalted butter/margarine
  • 8oz Caster Sugar
  • 8oz self raising flour (sieved)
  • 4 medium eggs
  • 1 lemon rind
  • 1 tsp vanilla extract
  • 1 jar (215g) Wooden Spoon Lemon Curd
  • 1 tsp baking powder
  • 1 pot of double cream
  • 2 oz icing sugar
  1. Cream the butter and sugar together until light and fluffy.
  2. Sieve the dry ingredients into a separate bowl
  3. Beat the eggs and vanilla extract together and add gradually to butter/sugar mix
  4. Spoon in the flour/baking powder and mix
  5. Once mixed add the lemon rind and 1 tsp of lemon curd.
  6. Pour mixture into lined baking tin
  7. Bake in 180 degrees oven for approx. 20 mins (until it springs back when pressed)
  8. While the cake is still warm squeeze the juice from the lemon over the cake.
  9. Whisk the cream and icing sugar together until smooth paste
  10. When the cakes are completely cooled- spread the cream and lemon curd onto one half and sandwich the two cakes. Use the remaining cream for the top of the cake.
  11. In the microwave, warm the lemon curd to make pouring consistency and drizzle over the top of the cake.

Purchase your lemon curd here: Bitter Sweet Lemon Curd