John Myers
Quick Lemon Curd Sponge Cake
The perfect quick lemon curd sponge cake recipe with a picture and simple step-by-step instructions.
for the cast:
- 100 g Sugar
- 1 Pc. Organic lemon
- 2 Pc. Eggs
- 150 g Flour, preferably type 630 spelled
- 50 g Food starch
- 2 tsp Baking powder
- 3 tbsp Lemon curd
- 85 g Powdered sugar
- 2 tbsp Lemon juice
- First, finely grate the peel of the organic lemon and stir with butter and sugar until frothy. Stir in eggs one at a time for about 1/2 minute.
- Mix the flour, cornstarch and baking powder, stir briefly in two portions alternating with the squeezed juice of half a lemon and lemon curd.
- Pour the dough into a springform pan lined with baking paper (alternatively a rectangular shape, approx. 20 x 26 cm). Bake in the preheated oven on the middle rack at 175 degrees top / bottom heat for about 15 – 20 minutes until golden yellow.
- Then let the cake cool down. For the icing, mix together the icing sugar and lemon juice and either brush or sprinkle the cake evenly with it. Then cut into small slices or cubes.
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