cake, cake recipe, dessert, dessert recipe, lemon sponge cake

Celebrate Mother’s Day by giving your mum a hug, a kiss and a lovely food inspired gift that’s homemade with love, thanks to Anathoth Farm and Barker’s of Geraldine. Anathoth Farm’s delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious cake, fit for the queen of the castle. The inclusion of lemon curd in the frosting makes the icing light and fluffy with a hint of lemon. Finished with fresh berries, this Lemon Sponge Cake is truly something special.

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


  1. Grease 2 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.
  2. Preheat oven to 180C.
  3. 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.
  4. 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.
  5. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  6. Meanwhile, using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
  7. 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.
  8. Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.

Recipe created by Jessica of Daily Gluttony