Lemon Curd Sponge Cake

1 Reviews
100% would make this recipe again

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Ingredients

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 360 g
1 cup whipping cream 35% 250 mL
1 oranges, or grapefruit 180 g
4 egg yolks

Before you start

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

It is the essential oils present in the zest that give all the power to the taste of lemon curd. Preferably choose organic citrus fruits and wash them well before zesting and juicing them.

Method

  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 some 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 some zest of the orange (or grapefruit). 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 (120 g)

Amount

% Daily Value

Calories

430

Fat

23 g

35 %

Saturated 13.5 g
+ Trans 0.8 g

72 %

Cholesterol

150 mg

Sodium

50 mg

2 %

Carbohydrate

53 g

18 %

Fibre

1 g

5 %

Sugars

34 g

Net Carbs

52 g

Protein

5 g

Vitamin A

22 %

Vitamin C

18 %

Calcium

5 %

Iron

11 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives 0
Fats 4
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Low Sodium | Halal | Kosher | Vegetarian | Italian

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