Lemon Curd Sponge Cake

This lemon layer cake features a soft Victorian sponge, sandwiched together with whipped mascarpone and a tart lemon curd filling.

You can use homemade or store-bought curd for this cake. Check out an easy curd recipe linked below!

Rub together sugar and lemon zest to release the lemon oils. Add in softened butter.

Beat it with an electric mixer until light and creamy.

Add in eggs, vanilla, milk, flour, salt and baking powder.

Beat into a thick and creamy batter. Divide over two 8-inch pans, and bake for around 22 minutes.

Let the cakes cool in their pan for 10 minutes before removing them. Let the cakes cool down to room temperature on a wire rack.

In a bowl, whisk mascarpone, powdered sugar, vanilla and salt.

Turn the mixer on low speed and slowly stream in the heavy cream. Once the cream is incorporated, turn the mixer to medium-high speed and mix until it is thick and forms stiff peaks.

Dollop half the mascarpone mixture on top of a layer of cake. Use the back of a spoon or offset spatula to spread it out.

Add on lemon curd and swirl the curd into the cream mixture. Add on the next layer of cake and repeat with the remaining cream and lemon filling.

Once frosted, the cake is best served right away. See the link for the full recipe!