Lemon Curd Sponge Cake with Lemon Cheesecake Topping ~ Recipe

This cake has pedigree. It was designed and made (by me) specifically for the first BBC 3 Counties Kitchen radio show and was pretty much devoured live on air.

Both the lemon curd sponge and the cheesecake topping are easy to make and together create a moist, luscious lemon sponge that just melts into a sweet / sharp lemon cheesecake top.

Ingredients:

Lemon Curd Sponge Cake:            Cream Cheese Topping:

8oz butter (softened)                          8oz plain soft cheese

8oz caster sugar                                 4oz icing sugar

8oz self raising flour                            4 fld oz double cream

4 eggs                                                zest and juice of 1 lemon

Zest and juice of 2 lemons                  Dessert spoon lemon curd

2 dessert spoons lemon curd

1 tsp baking powder

For the Sponge:

1.      Grease and line 2 x 7” round cake tins and heat oven to 160C (140C fan oven)

2.      Cream together the softened butter and sugar until light and fluffy.

3.      Add the eggs one at a time and mix well between each to ensure they are fully incorporated.

4.      Add the flour and baking powder to the mixture and fold in

5.      In a separate bowl mix the lemon curd with the lemon juice and zest, then add to the sponge mixture and mix thoroughly

6.      Divide the mixture between the 2 cake tins and bake in the oven for approx 20 – 25 mins or until a skewer inserted into the centre of the cakes comes out clean.

7.      Leave to cool.

For the Cheesecake Mix:

1.      In a large mixing bowl add the soft cheese, icing sugar and double cream and whisk to the consistency of lightly whipped cream i.e. it can hold its shape.

2.      In a separate bowl mix the lemon juice and zest with the lemon curd to a pourable consistency.

3.      Save a couple of tablespoons to one side to decorate the cake, then add the rest of the lemon mix to the cheesecake mix and whisk again until the mix can hold its own shape.

1.      Place one half of the cake on a serving plate and spread with half the cheesecake mixture.

2.      Place the other half  of the cake on top and cover with the remaining mixture

3.      Using either a piping bag or a tea spoon drizzle the saved lemon mix in concentric circles over the top of the cake, then using a skewer draw lines from the centre of the cake outwards to create the web effect.

4. Sprinkle with grated dark chocolate

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