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Sponge cake topped with white icing, a yellow pudsey bear and coloured spots. Tried & Tested

Pudsey Bear lemon sponge cake

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2.25 stars based on 4 ratings

This light lemon flavoured sponge cake filled with lemon curd is perfect for a fundraising bake sale.  We have used a Pusdey cutter to get the perfect shape.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 200g 7⅛ oz Butter (unsalted) softened
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) medium, beaten
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1 1 Lemon zest + 1tbsp juice

For the filling

  • 75g 2¾ oz Butter (unsalted) softened
  • 175g 6¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1tbsp 1tbsp Milk
  • 150g 5⅜ oz Lemon curd

To decorate

  • 250g 8⅞ oz White sugar paste icing
  • 125g 4½ oz Yellow sugar paste icing
  • 50g 1⅞ oz Red sugar paste icing
  • 50g 1⅞ oz Blue sugar paste icing
  • 50g 1⅞ oz Green sugar paste icing
  • 50g 1⅞ oz Royal icing sugar (we use Silver Spoon) Royal icing sugar
  • Black food colouring a drop
  • Apricot jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.

  2. Classic mode Step 2

    Place the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium, beaten
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined. Add the lemon zest and juice.

    Ingredients for this step

    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 1 1 Lemon zest
    • 1tbsp 1tbsp Lemon juice
  5. Classic mode Step 5

    Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.

  6. Classic mode Step 6

    To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted) softened
    • 175g 6¼ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tbsp 1tbsp Milk
  7. Classic mode Step 7

    To assemble spread the buttercream over the flat bottom of one of the sponges and top with the lemon curd before sandwiching the second sponge on top.

    Ingredients for this step

    • 150g 5⅜ oz Lemon curd
  8. Classic mode Step 8

    To decorate the top gently knead and roll out the white sugar paste icing on a surface lightly dusting with icing sugar. Cut out a 20cm circle (you could use the base of the baking tin as a cutting guide).

    Ingredients for this step

    • 250g 8⅞ oz White sugar paste icing
  9. Classic mode Step 9

    Brush a very small amount of apricot jam on top of the cake and top with the cut icing circle.

    Ingredients for this step

    • Apricot jam
  10. Classic mode Step 10

    Roll out the yellow icing and use the cutter to cut out the Pudsey shape before placing in the centre of the white icing, securing with a little jam.

    Ingredients for this step

    • 125g 4½ oz Yellow sugar paste icing
  11. Classic mode Step 11

    Pipe the outline of the Pudsey shape with the black royal icing before rolling out the remaining fondant icing colours. Cut out small circles using the end of a large round piping nozzle and arrange on top of the cake again using a small amount of jam to stick.