Sponge Cake with Lemon Curd and Raspberries

Sponge Cake with Lemon Curd and Raspberries

I LOVE Sponge Cake.  I love Lemon Curd, and I love Raspberries.  We were having company, and I made two cakes for dessert.  The other one was Boston Cream Pie with Sponge Cake which I’ll share in another Post.  Easy, and delicious!

NOTE:  I often make the Lemon Curd the day before so I have one less thing to do the next day, and it’s nice and chilled



4 Eggs

2 cups White Sugar

2 rounded tsps Baking Powder

2 cups AP Flour

1 cup Whole Milk or Buttermilk

4 TBSP Butter


I want to point out before we get started that instead of baking one layer and then having to cut it in half horizontally, I divide the batter between two pans.  When semi-cooled, I pull them out of the pans using the Parchment paper and set them on a rack until completely cooled.  Saves a pain in the butt step by doing it this way!

Prepare pans (8” or 9” Round or Square baking pans) and set aside.  I like to use Buttered parchment paper to line the pan.  Then you can easily lift the whole cake out if you want to.

Preheat oven to 350° F now.

Beat eggs for three to four minutes on medium speed.  Gradually add the sugar, beating for another four minutes or so, scraping bowl often.  Mixture should be light yellow and a bit bubbly.

Add baking powder and give it a quick 15-second mix.  Add flour in batches, and mix until just combined.

In a small saucepan, heat the milk and butter just until butter melts.  Pour into the batter, mixing constantly.  Divide batter into prepared pans.

Bake 27-29 min or until cake is a golden color and toothpick inserted in the center comes out clean.  Time will vary depending on the size pan you use.


LEMON CURD INGREDIENTS:  Enough to fill and top cake.

¾ cup fresh lemon juice (4 large lemons)

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter



In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.

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By Tika for CHEW WANNA EAT? © 2018



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Lemon Curd

Sponge Cake with Lemon Curd and Raspberries





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