Lemon Sponge Cake Recipe
British-style lemon sponge cake recipe is a traditional bake known for its light texture and gentle citrus flavor. This recipe uses butter, caster sugar, eggs, self-raising flour, and fresh lemon zest to create a soft crumb and balanced sweetness.The lemon sponge cake recipe is prepared using the creaming method, allowing air to develop for a tender result. Fresh lemon juice adds brightness without strong sharpness.
Equipment
- Mixing bowls
- Electric hand mixer or whisk
- Rubber spatula
- Fine grater (for lemon zest)
- Measuring cups and spoons
- Sieve
- 8-inch round cake tin
- Baking paper
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs at room temperature
- 200 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 2 tablespoons milk optional, for softer crumb
Instructions
- Start by getting everything ready. Heat your oven to 180°C (350°F). Grease your cake tin well and line the base with baking paper so the cake doesn’t stick.
- In a large bowl, beat the butter and sugar together until the mixture looks pale and fluffy. Take your time here, as this step helps make the cake light and soft.
- Add the eggs one at a time, beating well after each one. This helps keep the batter smooth and prevents it from curdling.
- In a separate bowl, sift together the flour, baking powder, and salt to remove any lumps and evenly mix the dry ingredients.
- Gradually add the dry ingredients to the butter mixture, folding gently so you don’t knock out the air. Stir in the lemon zest, lemon juice, and milk if you’re using it, mixing just until everything comes together.
- Pour the batter into the prepared tin and smooth the top. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean. Let the cake rest in the tin for about 10 minutes, then turn it out onto a wire rack and allow it to cool completely.
Notes
Notes: Do not over mix the batter after adding flour, as this can make the cake dense. The cake can be finished with lemon syrup, powdered sugar, or cream cheese frosting if desired.
Nutrition Facts Of Lemon Sponge Cake Recipe
Calories: 320 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 10 g | Sugar: 22 g | Sodium: 120 mg