Sponge Cake with Lemon Curd

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Lemon Sponge Cake with Lemon Curd

There’s something deeply satisfying about a dessert that looks elegant but asks almost nothing of you. This one-bowl sponge cake comes together in just a few minutes — no mixer, no fuss, just a bowl and a whisk — and gets topped with a bright, silky homemade lemon curd that takes it from simple to show stopping. Perfect for a lazy Sunday bake or when you want something impressive without the stress.

SPONGE CAKE

Ingredients:
2 large eggs, at room temperature
125 g sugar
½ teaspoon vanilla extract (or 1 vanilla sugar packet)
125 g Greek-style yogurt
62 g vegetable oil
200 g all-purpose flour
12 g baking powder

Preparation:
Preheat your oven to 170°C (338°F). Grease a 7–8 inch round cake pan, or use a non-stick/silicone mold as is.

In a medium bowl, whisk the eggs with the sugar and vanilla extract until combined.

Add the yogurt and vegetable oil, and continue whisking until smooth.

Sift in the flour and baking powder, and whisk until you have a smooth, lump-free batter.

Pour the batter into your prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool completely before adding any topping.

LEMON CURD

Ingredients:
1 egg + 2 egg yolks
134 g (⅔ cup) sugar
1 tbsp lemon zest (from 1 lemon)
59 ml (¼ cup) fresh lemon juice (from 1 large lemon)
1 g (⅛ tsp) salt
86 g (6 tbsp) butter

Preparation:
In a small-medium saucepan (off heat), rub the lemon zest into the sugar with your fingertips until fragrant — this releases the lemon oils into the sugar.

Add the egg, egg yolks, and salt. Whisk for a few minutes until creamy but slightly grainy.

Place the pan over low-medium heat. Whisk in the lemon juice and butter, stirring constantly so nothing sticks to the bottom.

Bring to a gentle boil and cook for 3–4 minutes, until thickened. To test: dip a spatula in the curd and run your finger through it — if the line holds, it’s ready.

Remove from heat, cover with cling film pressed directly onto the surface (to prevent a skin), and cool at room temperature.

Refrigerate for about 2 hours before using.

ASSEMBLY

Once the cake is fully cool and the curd is chilled, spread or pipe the lemon curd generously over the top.

Tip: for an extra special finish, top it off with a Mile High Meringue and bring the whole thing to a spectacular event!

NOTES & TIPS

Thicker curd: cut the lemon juice in half for a lighter, more velvety texture.

First time making curd ? Use a double boiler instead of direct heat — place a saucepan filled halfway with water over a gentle boil, set your bowl of curd mixture on top, and whisk constantly. It takes about 10–12 minutes but is more forgiving for beginners.

Storage: lemon curd keeps in the fridge for several days, or in the freezer for up to 2 months.

Topping alternatives: French vanilla custard or chocolate ganache work beautifully in place of the lemon curd, if you want to switch things up.