Lemon Curd Sponge Cake

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0% would make this recipe again

Preparation : 15 min Cooking : 45 min Standing : 1 h
570 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


3 cups white flour (all purpose) 380 g
1 1/4 cup butter, unsalted 300 g
2 1/2 cups sugar 500 g
3 eggs size large
2 tsp baking powder 5 g
salt, a pinch
3 lemons, zest 360 g
1 cup whipping cream 35% 250 mL
1 oranges, zest 180 g
4 egg yolks

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Butter and flour a Bundt pan.
  2. In a bowl, sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat together 2 cups of sugar and 1 cup of butter using a mixer, until the mixture becomes thick and pale, about 4-5 min. Add the eggs one at a time, alternating with the dry ingredients, mixing well between each addition. Add the juice and zest from 2 lemons then mix well.
  4. Add the cream to the egg mixture then mix well.
  5. Pour the batter into the prepared pan, spreading it evenly. Bake in the middle of the oven until golden-brown, about 45 min. Check with a toothpick or skewer to see if the cake is cooked.
  6. Cool the cake at least 30 min in the pan before removing it, then let it cool down on a wire rack an additional 30 min.
  7. Meanwhile, make the curd. Put in a saucepan the egg yolks, the remaining sugar and the juice and zest of the remaining lemon. Add the juice and zest of the orange. Cook on medium heat until the mixture thickens, whisking the whole time, 5-6 min. Remove from the heat then stir in the butter.
  8. Pour the curd over the cake then serve.

Nutrition Facts Table

per 1 serving (170g)


% Daily Value




30 g

47 %

Saturated 18 g
+ Trans 1.1 g

96 %


200 mg


60 mg

3 %


71 g

24 %


2 g

6 %


45 g


7 g

Vitamin A

29 %

Vitamin C

24 %


7 %


14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving


This recipe is :
Low  :
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin C, Vitamin E, Zinc
Good source of  :
Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D
Excellent source of  :
Folacin, Selenium, Vitamin A


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Meat and Alternatives ½
Fats 5 ½
Other Foods 3

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This recipe is in the following categories

Desserts | Vegetarian | High Vitamin D | Kosher | Halal | Low Sodium | Italian