Condensed Milk and Lemon Curd Sponge
A community recipe by MistyMooNot tested or verified by Nigella.com
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Turn oven onto 180 degrees. Cream the butter and sugar together till pale and fluffy. Add in the lemon zest and eggs one at a time. Add a little flour to prevent mixture from splitting. Add all the dry ingredients and mix gently on slow speed. Add in the lemon curd and condensed milk. Pour into a greased baking tin and bake in oven for 30 to 40 mins or until springs back when touched. Allow to cool in tin for 10 minutes then turn out. When completely cooled drizzle with lemon icing.
Turn oven onto 180 degrees. Cream the butter and sugar together till pale and fluffy. Add in the lemon zest and eggs one at a time. Add a little flour to prevent mixture from splitting. Add all the dry ingredients and mix gently on slow speed. Add in the lemon curd and sweetened condensed milk. Pour into a greased baking tin and bake in oven for 30 to 40 mins or until springs back when touched. Allow to cool in tin for 10 minutes then turn out. When completely cooled drizzle with lemon icing.
Introduction
Delicious and easy to make! What more can we ask for! I came across a recipe in the Leith's Baking Bible and tweaked it a bit...not to improve on but just make it mine.
Delicious and easy to make! What more can we ask for! I came across a recipe in the Leith's Baking Bible and tweaked it a bit...not to improve on but just make it mine.
Ingredients
Serves: 8
Metric
Cups
For the Sponge
- 225 grams butter
- 225 grams caster sugar
- 2 lemons (juice and grated zest)
- 4 eggs (room temperature)
- 225 grams self-raising flour
- 55 grams ground almonds
- 12 grams cornflour
- 225 millilitres lemon curd
- 225 millilitres condensed milk
For the Icing
- icing sugar
- lemon juice (from zested lemons)
For the Sponge
- 8 ounces butter
- 8 ounces superfine sugar
- 2 lemons (juice and grated zest)
- 4 eggs (room temperature)
- 8 ounces self-rising flour
- 2 ounces almond meal
- ounce cornstarch
- 7⅞ fluid ounces lemon curd
- 7⅞ fluid ounces sweetened condensed milk
For the Icing
- confectioners' sugar
- lemon juice (from zested lemons)
Method
Condensed Milk and Lemon Curd Sponge is a community recipe submitted by MistyMoo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Delicious with some lemon honey tea!
MAKES: 8 delicious and generous slices
Delicious with some lemon honey tea!
MAKES: 8 delicious and generous slices
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What 1 Other has said
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Posted by RonaUSA on 17th February 2021
Show more commentsWould have been useful to have the size of the baking tin. Measuring lemon curd and condensed milk by mils was strange and particularly difficult for lemon curd which isn't liquid. Took much much longer to bake than stated. Excellent taste but I'll look for an alternative; the texture was wrong for a sponge and it was hard on the outside by the time the inside cooked.