Lemon Curd and Blueberry Sponge

December 9, 2015


At this time of year, I usually make mince pies, or chocolate cake, but this year I am opting for something lighter and fresher. Lemons are plentiful here in the winter time and lemon desserts are a personal favorite of mine. This cake is a simple Victoria sponge, with some fresh lemon curd, blueberries and cream. It’s so refreshing in the winter, and makes a great change from rich, heavy puddings.   So, if you are thinking of opting for a different type of dessert this holiday season, I highly recommend this zesty lemon sponge.



Sponge Cakes

  • 125g butter, softened
  • Zest of one lemon, finely chopped.
  • 175g sugar
  • 175g of flour
  • 3 eggs, beaten
  • 1 teaspoon baking powder
  • 1 tablespoon milk

Lemon curd

  • 25g of butter
  • 55g of sugar
  • Juice of one lemon
  • Zest of one lemon, finely chopped
  • 1 egg, and 1 egg yolk- beaten together


  • 350mls of cream, whipped
  • 40g of fresh blueberries
  • Fresh mint leaves, optional garnish



  1. Preheat the oven to 180 C/ 350 F.
  2. Grease and bottom line two 7″ round cake tins.
  3. Using an electric beaters, cream the butter, lemon zest, and sugar together until light colored and fluffy.
  4. Add the eggs, a little at a time, beating well between each addition.
  5. Sieve the flour and baking powder into the egg mixture, and stir until all the flour has been well mixed in.
  6. Add the milk, and gently stir until all combined.
  7. Divide the mixture evenly between the two cake tins.
  8. Bake in the oven for 20-25 minutes, until golden brown on top. Remove from the oven and leave to cool for 5 minutes.
  9. Remove the cakes from the tins and allow to cool some more on a wire rack.
  10. Meanwhile, to make the lemon curd, melt the butter in a small saucepan over a low heat.
  11. As soon as the butter has melted, add the sugar, lemon juice, lemon zest and the  eggs.
  12. Continue to cook on a low heat, stiring all the time with a whisk or wooden spoon.
  13. Keep cooking until the mixture thickens and costs the back of the spoon.
  14. Take off the heat and pour into a jug/ bowl to cool.
  15. To assemble, place one sponge cake on a serving plate.
  16. Cover with some of the cream and lemon curd.
  17. Place the second sponge on top.
  18. Spoon on more cream, some blueberries, and drizzle on a little more of the lemon curd. (There should be more than enough lemon curd, which you can serve on the side.)
  19. Garnish with fresh mint leaves, and serve.


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