Lemon Sponge Cake

Lemon Sponge Cake


DifficultyBeginnerMakes15 Servings

This is my go to lemon sponge cake recipe. I always use it for birthday cakes and wedding cakes, and it works as either a tray bake or a lemon layer cake.

It’s an easy lemon cake recipe that’s beautifully light. Adding sugar syrup keeps it moist and gives it that extra pop of lemon flavor. You could also add poppy seeds to make a lemon poppy seed sponge. 

Decorate as you wish! I think it pairs well with a lemon curd filling and Swiss Meringue Buttercream icing. You could try a cream cheese frosting or simply just a good dollop of whipped cream! 

Follow my video and step-by-step recipe to make the best citrus sponge cake!

Love lemon sponge cakes? Try my Lemon Drizzle Cake and my Blueberry Lemon Loaf Cake recipes.


 


 

Ingredients


For the Sugar Syrup
 150 g Sugar
 75 g Water
 75 g Lemon Juice
For the Lemon Cakes
 (Makes 2 x 8” square cakes)
 240 g Unsalted Butter
 410 g Caster Sugar / Granulated Sugar
 410 g Cake Flour or Plain Flour / All Purpose Flour
 1 tsp Salt
 26 g Baking Powder
 410 g Whole Eggs
 190 g Vegetable Oil
 140 g Whole Milk
 Zest 2 Lemons
 1 tsp Lemon Extract
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Method


Sugar Syrup
1

Add all the ingredients to a saucepan over a medium heat and bring to the boil. Set to one side to cool.

Lemon Cake
2

In a saucepan over a medium heat, melt the butter. Set it aside to cool for 10 minutes.

3

In a bowl, massage the lemon zest and sugar together.

4

Sift over the flour, salt and baking powder.

5

In a separate jug, mix together the eggs, oil, milk and lemon extract. Pour it over the dry ingredients and whisk to combine.

6

Pour in the cooled melted butter and whisk to combine.

7

Bake in 2x 8” square tins (weigh 800g per tin) at 190C for around 25 minutes.

8

Once baked, cool for 5 minutes, then pour over the sugar syrup.

9

Remove the cakes from the tin and wrap them in clingfilm. Chill overnight (or for at least 4-6 hours)

10

Decorate as you wish!

Ingredients

For the Sugar Syrup
 150 g Sugar
 75 g Water
 75 g Lemon Juice
For the Lemon Cakes
 (Makes 2 x 8” square cakes)
 240 g Unsalted Butter
 410 g Caster Sugar / Granulated Sugar
 410 g Cake Flour or Plain Flour / All Purpose Flour
 1 tsp Salt
 26 g Baking Powder
 410 g Whole Eggs
 190 g Vegetable Oil
 140 g Whole Milk
 Zest 2 Lemons
 1 tsp Lemon Extract
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Directions

Sugar Syrup
1

Add all the ingredients to a saucepan over a medium heat and bring to the boil. Set to one side to cool.

Lemon Cake
2

In a saucepan over a medium heat, melt the butter. Set it aside to cool for 10 minutes.

3

In a bowl, massage the lemon zest and sugar together.

4

Sift over the flour, salt and baking powder.

5

In a separate jug, mix together the eggs, oil, milk and lemon extract. Pour it over the dry ingredients and whisk to combine.

6

Pour in the cooled melted butter and whisk to combine.

7

Bake in 2x 8” square tins (weigh 800g per tin) at 190C for around 25 minutes.

8

Once baked, cool for 5 minutes, then pour over the sugar syrup.

9

Remove the cakes from the tin and wrap them in clingfilm. Chill overnight (or for at least 4-6 hours)

10

Decorate as you wish!

Lemon Sponge Cake