Sponge Cake with Lemon Curd

I had an unexpected surprise this week. I was invited to one of our Advent Teas for a friend’s special birthday.  I have always loved the teas and this one was especially lovely. So beautifully and tastefully decorated for the season with rich colors, varying shades of red and burgundy with a pomegranate tucked in here and there. Just sitting in the room drinking in the beauty and listening to lovely music presented by the string players was so enjoyable that I almost forgot food was going to be served until I spotted the menu.
In addition to the plated selection of special tea sandwiches and scones, a lovely variety of choice desserts was also offered.  It was a hard decision to make but after carefully surveying each of the various elegant creations, I chose the Lemon glazed sponge cake garnished with fresh raspberries and was so happy that I did….  a perfect ending to a perfect tea, and a perfect dessert to keep in mind when you may want something that’s not overly rich yet luscious and attractive for a holiday meal.
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Sponge Cake with Lemon Curd



  1. Preheat oven to 325° Fahrenheit.
  2. Separate egg whites and yolks. Beat egg whites until peaks form.
  3. In separate bowl, beat yolks and sugar until light yellow.
  4. Add lemon juice to yolk mixture. Fold in sifted flour.
  5. Fold in egg whites just until mixed.
  6. Put mixture in ungreased tube pan or individual small cake or muffin tins.
  7. Bake 35-40 minutes for tube pan or 15-20 minutes for individual tins until golden brown or until cake springs to touch. Cool.
Lemon Curd
  1. Grate zest from lemons. Cut lemons in half; squeeze juice into a measuring cup.
  2. Beat butter and 2 cups of sugar at medium speed with an electric mixer until blended.
  3. Add eggs one at a time, beating just until blended after each addition.
  4. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. Mixture will look curdled.
  5. Transfer to a 3 quart microwave safe bowl. Microwave on high 5 minutes, stirring at 1 minute intervals.
  6. Microwave at 30 second intervals, 1 to 2 minutes or until mixture thickens enough to coat the back of a spoon and starts to mound slightly when stirred.
  7. Place plastic wrap on top of warm curd to keep film from developing and chill 4 hours until firm.

Garnish cake as desired with curd, whipped cream and berries.

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