Really Lemony Lemon Sponge Cake


by: Jenny Eatwell

The clues are all in the name, but I made this cake for my Mum's 80th birthday and she loved it.


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serves: 10

175g self raising flour

1 tsp baking powder

3 large eggs

175g caster sugar

175g softened unsalted butter

1 large the zest of lemon

large the juice of half a lemon

1 tsp Sicilian lemon extract

4-5 tbsp lemon curd

Nutrition Facts
Really Lemony Lemon Sponge Cake

Servings Per Recipe: 10

Amount per Serving

Calories: 284

  • Total Fat: 15.8 g
  •     Saturated Fat: 9.5 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 93.4 mg
  • Sodium: 24.7 mg
  • Total Carbs: 32.1 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 17.8 g
  • Protein: 3.9 g

how is this calculated?

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1.  Take a very large mixing bowl. Measure out the flour and baking powder and using a sieve, sift into the bowl.

2.  Now simply add all the other ingredients (apart from the lemon curd, which is for the filling) to the bowl and whisk everything together until you have a smooth, well-combined mixture. Provided the butter is good and soft, this shouldn't take longer than a couple of minutes.

3.  You should have a soft mixture that is of dropping consistency. If it seems a little too stiff, you can always add some more lemon juice or a tablespoonful of warm water to mobilise it a bit.

4.  Divide the mixture between two eight inch (20cm) tins that have a piece of greaseproof paper or cooking parchment covering the base of each and that have been lightly buttered. Level out the surface but leave a very slight dip in the centre to prevent the cake from crowning too much as it rises. Place on the centre shelf of a pre-heated oven at 170degC/325degF/Gas 3. It will take 30-35 minutes to cook – but don't open the oven door to check it until 25 minutes have elapsed.

5.  You will know when the cakes are done, by touching the centre of the cake lightly. If your finger leaves no impression - and the cake springs back - it is cooked.

6.  Leave the cakes to cool slightly on a cooling rack, before removing them from their tins. Leave them sat upon the paper layer, on the cooling rack, to cool completely.

7.  Once utterly cold, carefully remove the paper layer and decide which is to be the bottom layer and which the top. Place the bottom layer onto your cake plate top surface down. Coat the cake in the lemon curd - generously - and carefully lay the second cake on top.

8.  You are now free to decorate the cake in whichever way you feel appropriate!

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