Lemon curd Sponge Cake

Lemon curd Sponge Cake

3.66 from 26 votes
Course Dessert
Cuisine Irish
Servings 6


  • 120 g caster sugar
  • 4 large eggs
  • 120 g plain flour
  • ½ tsp. baking powder optional
  • 1 tsp vanilla extract
  • 6 tbsp marmalade jam
  • 200 ml lemon curd
  • 120 ml cream whipped
  • Icing Sugar


  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
  • In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy.
  • In a small bowl, combine the flour and baking powder.
  • Sieve the flour in the egg mixture, gently folding the flour into the egg mixture.
  • Transfer evenly to the two prepared sandwich tins.
  • Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
  • In a bowl, combine the curd with the cream to create swirls of curd in the cream.
  • Spread some of the marmalade on the both sponges.
  • Layer the first cake with the whipped lemon cream.
  • Add the second cake with the jam side facing the whipped cream.
  • Dust with some icing sugar.
  • Enjoy during the day!
Keyword Cake, curd, Dessert, Kevin Dundon, lemon, sponge

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