Recipe: Lemon Sponge Cake

Sponge Cake is a always a big hit so why not treat mum to a zesty sponge cake with some tang. This luxurious sponge with Anathoth Lemon Curd, and the addition of berries make this a celebratory cake fit for someone super special – and who’s more important than Mum.

Treat her to the Lemon Sponge Cake this Mother’s Day alongside a cuppa, a chat and some quality time together. The perfect gift for the special mum in your life.

Anathoth Farm Lemon Curd Sponge

Ingredients – Sponge Cake

1/3 cup of cornflour
1/3 cup of plain flour
1/3 cup of self-raising flour
4 eggs, at room temperature
2/3 cup of caster sugar

Tip: if you’re pressed for time purchase an unfilled double layer sponge cake to use

½ pottle of Anathoth Farm Lemon Curd – to fill
Mixed berries – to serve and fill

Ingredients – Lemon Curd Frosting

90g cream cheese
30g butter – cubed, at room temperature
30g Anathoth Farm Lemon Curd
¾ cup of icing sugar


Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.

Preheat oven to 180C.

Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.

Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

Meanwhile, using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.

When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.

Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.

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