The sponge cake bathed and filled with lemon curd (delicious lemon cream) is a wonderful cake, easy to make and great to enjoy at any time. Find out how to do it with this recipe.

Both the bath and the filling that this cake has inside is a lemon cream called lemon curd.  Lemon curd is a traditional lemon cream from England that is used in confectionery to fill cakes, small cakes, sponge cakes, tartlets and as an accompaniment to yogurts.

In the Canary Islands, the traditional bizcocho is known as a cake. Lemon curd is made with lemons, eggs, butter, and sugar. It is very easy to do; below we provide the steps to make it. Once we have it prepared, we will have it ready to make our cake.

To start How to make the lemon curd

Ingredients for the lemon curd:

  • 300ml of lemon juice.
  • 6 eggs.
  • 215 grams of unsalted butter.
  • 700 grams of sugar.


  1. To start, we will wash the lemons well with plenty of cold water. Once we have them washed, we dry them well.
  2. We remove the skin without taking the white parts, if we have a better peeler, the white parts will make the lemon cream bitter.
  3. Once we have all the skins, we reserve them. With a juicer we extract the juice of the lemons.
  4. We take a bowl and prepare a bain-marie, inside the bowl we will put the butter, the lemon juice, the skins, and the sugar and make the bain-marie until the butter melts.
  5. Turn off the heat, remove the bowl from the bain-marie, set aside and let it cool. Once cold, lightly beat the eggs and pass them through the strainer.
  6. Again we return to the bowl that we had reserved in a water bath, add the beaten and strained eggs, stir well and cook for about 25 minutes.
  7. We remove continuously while it is cooking, until we notice that it thickens a little. It should not exceed the cooking temperature of 85ºC, it is better to have a kitchen thermometer.
  8. Once the time has elapsed, remove the curd from the heat and let it rest at room temperature. We will put in a container the amount of lemon curd that we will need for the cake.

The leftover lemon curd can be stored in previously sterilized glass jars with an airtight seal. In the fridge it will last us about 4 or 6 weeks, or we can also freeze it and have it available to prepare other desserts.

Cake recipe bathed and stuffed with lemon curd

The cake bathed and stuffed with lemon curd is easy to make and is very tasty. The cake recipe that we provide in this post is a classic cake recipe, as we have said before, in the Canary Islands, the classic cake is called a cake.

To make the cake, using a circular mold from the removable ones is more comfortable, we have used a 24-centimeter mold.


  • 250 grams of sifted special pastry flour.
  • A sachet of Royal yeast.
  • 250 grams of sugar.
  • 3 eggs.
  • The grated skin of a lemon.
  • A lemon yogurt.
  • 100ml of virgin olive oil or sunflower oil.
  • A little unsalted butter to grease the mold.
  • Lemon curd to fill and cover the cake.


  1. Preheat the oven to a temperature of 180ºC for about 15 or 20 minutes, with heat up and down.
  2. Beat the eggs well together with the sugar. We add the lemon yogurt to the beaten eggs, and the oil as well. We beat everything well again.
  3. Add the flour and yeast to the previous mixture and gently beat again. We grease the mold with a little butter, the bottom and the walls.
  4. Pour the mixture into the mold and put it in the oven. We will cook the cake with a temperature of 180ºC with heat up and down, for about 40 minutes.
  5. Before removing the cake from the oven, we will check by pricking it with a toothpick to check if it is already cooked.
  6. If the toothpick comes out clean, without remains, the cake is already cooked.
  7. Let cool slightly, unmold and let cool on a rack. When the cake has cooled, with a long knife cut it in half into two layers.
  8. Carefully separate the two layers and spread the lemon curd on one of them, which will be the filling. Next we will place the other layer on top of the one that is already filled.
  9. Then we cover the entire surface and sides of the cake with lemon curd. Let the cake rest for a few hours at room temperature so that the lemon curd that we have put on top dries before cutting the cake.

The cake filled and bathed in lemon curd is an exquisite sweet, which we can enjoy both for dessert and as snacks accompanied by a cup of coffee, an infusion, or a cup of hot chocolate.


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