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Lemon Curd Raspberry Sponge Cake

20 mins Cook
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Bright, fresh, and full of flavour, this Lemon Curd Raspberry Sponge Cake is a beautifully simple bake that feels both homely and special. Light, buttery sponge layers are filled with sweet raspberry jam, softly whipped cream, and tangy homemade lemon curd that adds a refreshing citrus lift. Finished with juicy raspberries on top, it’s a perfect balance of sweet, sharp, and creamy—ideal for sharing over a relaxed afternoon or as an easy but impressive dessert.

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Lemon Curd Raspberry Sponge Cake

Lemon Curd Raspberry Sponge Cake

katrina
prep time
20 mins
cooking time
20 mins
servings
10
total time
40 mins

Equipment

  • Mixing bowl

  • Mixing Spoon

  • Zester

  • Knife

  • Baking Tin

  • Saucepan

Ingredients

  • For the Sponge:

  • 4 medium eggs

  • 225g Gem caster sugar

  • 225g Gem self-raising flour

  • 1 tsp Gem baking powder

  • 225g butter

  • For the lemon curd:

  • 2 medium eggs

  • 2 lemons, juiced

  • 1 lemon, zest

  • 150g Gem caster sugar

  • 110g butter, cold & diced

  • 1.5 tbsp cornflour

  • For Decoration:

  • 250ml cream, whipped

  • 2 tbsp raspberry jam

  • 15 fresh raspberries

Instructions

1
To make the lemon curd, place all the ingredients except the butter into a heatproof bowl and whisk to combine. Set the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water, and stir continuously until the curd thickens, about 8–10 minutes.
2
Remove from the heat, add the butter, and blend with a hand blender until smooth and glossy. Place a disc of parchment directly on the surface and chill for at least 3–4 hours.
3
For the sponge, preheat the oven to 180°C/160°C fan and butter and line two 8-inch sandwich tins.
4
Add the eggs, sugar, flour, baking powder, and room-temperature butter to a bowl.
5
Using a hand mixer, beat until smooth, taking care not to overmix. Divide the batter evenly between the tins, smooth the tops, and bake in the centre of the oven for 20–25 minutes.
6
Once baked, leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
7
To assemble, place one sponge on a serving plate and spread with the jam.
8
Top with half the berries, half the curd and half the cream.
9
Place the second sponge on top, spread with the remaining curd, cream, and finish with the remaining berries.
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