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.
Ingredients
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
Topping
- 350mls of cream, whipped
- 40g of fresh blueberries
- Fresh mint leaves, optional garnish
Method
- Preheat the oven to 180 C/ 350 F.
- Grease and bottom line two 7″ round cake tins.
- Using an electric beaters, cream the butter, lemon zest, and sugar together until light colored and fluffy.
- Add the eggs, a little at a time, beating well between each addition.
- Sieve the flour and baking powder into the egg mixture, and stir until all the flour has been well mixed in.
- Add the milk, and gently stir until all combined.
- Divide the mixture evenly between the two cake tins.
- Bake in the oven for 20-25 minutes, until golden brown on top. Remove from the oven and leave to cool for 5 minutes.
- Remove the cakes from the tins and allow to cool some more on a wire rack.
- Meanwhile, to make the lemon curd, melt the butter in a small saucepan over a low heat.
- As soon as the butter has melted, add the sugar, lemon juice, lemon zest and the eggs.
- Continue to cook on a low heat, stiring all the time with a whisk or wooden spoon.
- Keep cooking until the mixture thickens and costs the back of the spoon.
- Take off the heat and pour into a jug/ bowl to cool.
- To assemble, place one sponge cake on a serving plate.
- Cover with some of the cream and lemon curd.
- Place the second sponge on top.
- 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.)
- Garnish with fresh mint leaves, and serve.
