Lemon Sponge Cake

I like Lemon Sponge Cake light acidity of lemon combined with the sweetness of a delicious cake. And when it comes as a cake with “light” buttercream, what more could you ask for?

Lemon Sponge Cake

Ingredients for Lemon Sponge Cake:

For the sponge:
200g soft butter
200g (extra) fine sugar
1 pinch of salt
2 lemons (finely grated zest)
4 eggs
200g flour mixed with 2 tsp baking powder

For the sugar syrup:
150ml freshly squeezed lemon juice
150g sugar

For the buttercream filling:
120g butter
120g icing sugar (sifted)
1 pinch of salt
60g Lemon Curd (similar to lemon jam)


Preheat the oven to 347°F. If available, grease three round baking tins (20cm diameter) with butter and lightly flour them. If only one baking tin is available, the sponge can be baked in three stages. Or bake all the dough at once in one tin, and then cut the sponge twice crosswise.

Put the butter, sugar, salt and lemon zest in a mixing bowl and beat until pale and fluffy. In a second bowl, lightly beat the eggs and slowly pour them into the butter mixture, beating quickly. When all the egg is incorporated into the butter mixture, add the flour and stir just until the mixture just comes together into a dough.

Divide the batter between the moulds, or proceed as above. Bake the sponge for approx. 15-20min. If you use only one baking tin and bake all the dough at once, the baking time will be longer (approx. 30 minutes). When you poke a wooden stick into the sponge and no more liquid dough sticks to it when you pull it out, the sponge is done.

For the sugar syrup, bring the lemon juice and sugar to the boil in a pan. Simmer until the sugar crystals have dissolved. Set the syrup aside and leave to cool slightly.

Leave the sponge bases to rest in the mould for 10 minutes. While the bases are still warm, brush the surface generously with syrup. Then run a knife once around the inside edge of the mould and remove the bases from the moulds and leave to cool completely on a cooling rack. If the sponge was baked in one step and in only one tin, now carefully cut the sponge twice across and drizzle again with the lemon syrup.

For the buttercream filling, place the butter, icing sugar and salt in a mixing bowl and beat to a very pale and fluffy cream. Add the LemonCurd to the mixture and beat until smooth.

To assemble the cake, clean the bases of any crumbs. Pour a third of the buttercream between the bases and place the bases on top of each other. Pour the remaining buttercream over the cake and spread it all around.


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