Baking · Cake · Comfort food · Dessert · Homemade · Recipes

Lemon and poppy seed sponge cake with lemon curd and whipped vanilla cream

This cake was made using 2 (19.5 cm X 3.5cm) round sandwich tins.Β 

This cake is so quick and simple to make and uses the same reliable recipe as our Victoria Sponge but with the addition of some crunchy poppy seeds. We tend to use a shop bought lemon curd as this recipe only requires a few tablespoons however we do try to purchase a curd that has a thick and creamy consistency to make the cake even more indulgent.


  • 172g Self raising flour
  • 172g Caster Sugar
  • 172g Soft butter or margarine
  • 3 medium eggs
  • 2 tablespoons milk
  • 1 level teaspoon baking powder
  • 2 vanilla pods or 2 teaspoons vanilla extract (1 for the sponge and 1 for the cream.)
  • 200-250mls double cream
  • Lemon Curd (we use 5-6 tablespoons.)
  • 3 tablespoons of poppy seeds
  • 1 tablespoon of icing sugar for dusting


  1. Grease and line the bases of the tins with baking paper. Preheat oven to 190c (fan 170c.)
  2. In a large bowl, beat together the butter and sugar until light in colour and fluffy in consistency. We always use a wooden spoon for this.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the vanilla pod or teaspoon of extract and mix in well.
  5. Combine the flour and baking powder and sift half into the buttery sugar egg mixture. Stir until combined and then sift in the remaining dry ingredients. Mix lightly until there are no longer any lumps of flour visible.
  6. Sprinkle the poppy seeds over the batter and stir until evenly distributed.
  7. Add the milk and mix it in.
  8. Pour into the tins and bake for 15-20 minutes until golden brown. Test the sponge with a skewer when the cooking time is up to check that the batter has cooked through.
  9. Remove from the oven and leave to cool in the tin for 10 minutes. Turn the cakes out of the tins and leave to fully cool on a wire rack.
  10. In a bowl whisk the double cream and vanilla pod/extract until soft peaks are formed.
  11. When fully cooled, spread the lemon curd onto one of the sponge cakes and add the cream to the other. Lightly and carefully sandwich them together.
  12. Dust with icing sugar and serve.

This cake needs to be stored in the refrigerator.




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