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Lemon sponge cake recipe

Lemon sponge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Lemon sponge cake

This cake recipe is about 60 years old. I hope that you will enjoy this one.

93 people made this

IngredientsServes: 12

  • 150g cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 200g caster sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon extract
  • 6 tablespoons (90ml) hot milk

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Sift together flour, salt and baking powder.
  3. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavouring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased 23cm cake tin at once.
  4. Bake in the preheated oven for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in tin. Then loosen sides, and turn out on cake rack to cool completely.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (19)

The cake was very easy to make, but a bit too sweet for my liking, Thanks for sharing it-03 Apr 2012


Finally...a quick,easy and lovely Sponge Cake! Carol, Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work, and it did beautifully.For a plain sponge, replace the lemon exract with vanilla.-07 Oct 2000


If you are looking for a nice spongy cake, this is not it. I followed the recipe to a T and I did not care for this. Very disappointed.-23 Apr 2005

Lemon Sponge Cake

This Lemon Sponge Cake recipe is the perfect option to add to your Mother’s Day lunch menu or afternoon tea celebration of your special day. A simple yet elegant cake that is not very difficult to make but serves up to look like something very professional. It may be the perfected, no-fail, batter recipe which incorporates Greek yogurt to give your cake a sponge texture with lemon juice and lemon zest for the citrus flavors. This recipe also includes steps for beautiful candied lemon peels that add beauty and grace to the cake design.

To make Lemon Sponge Cake, you will need the following ingredients:

Lemon sponge cake recipe - Recipes

1. For best results, weigh the ingredients either in grams or ounces

2. Place rack at bottom third of the oven and preheat to 150 C or 300 F

3. Line the bottom and side spring of a 15 cm (6 inch) spring form cake pan with parchment. Use butter on the sides to help keep the parchment in place

4. Separate the eggs, placing whites into mixer bowl and yolks into a small bowl

5. Whip the egg whites until they start frothing, add the white vinegar, and continue whipping until soft peaks form

6. Slowly add the sweetener, 1 tbsp at a time, to egg whites, incorporating each tablespoon before adding more sweetener (allowing a few seconds between additions)

7. Continue whipping until the medium stiffness stage then

8. Add the egg yolks, using a hand whisk. Gently whisk the yolks into the whipped whites until the mixture is a uniform pale yellow

9. In a bowl, combine the coconut flour, almond flour and salt. Stir

10. Using a fine mesh strainer, add 1/3 of the flour mix and combine using a balloon whisk, before adding the second and third amounts

11. In a glass or measuring cup, combine the oil or melted butter, lemon juice and lemon rind. Stir and pour slowly into whipped egg mixture while blending gently with a spatula

12. Pour into parchment-lined (bottom and sides) 15 cm (6 inch) spring form pan. Run a knife through to remove large air pockets and then drop/tap to eliminate small air pockets

13. Bake for 35 minutes then test with a toothpick it to see if done. If not done, continue baking for 5 minute intervals until the toothpick comes out clean. Then increase the oven temperature to 170 C or 340 F for 3 minutes to make the top golden

14. Remove from oven and place on counter to cool down. When cake is at room temperature, loosen the spring and remove the rim. Gently peel off the side parchment. With the use of a wire rack or second plate, flip the cake and remove the bottom parchment liner, then again flip the cake back upright

15. Place the cake into the refrigerator for several hours until the cake is completely chilled

Mascarpone Whipped Cream Frosting

16. In a mixing bowl, add the mascarpone and the sweetener and whisk at low speed for 1 minute until well-combined

17. Add the whipping cream and mix at low speed for about 30 seconds, then increase the speed to high and whip until stiff peaks form. Cover the bowl with cling wrap and place in the refrigerator until ready to use

Frosting the cake

18. When the cake is completely cooled, remove from fridge and cut into half (top and bottom). Carefully remove the top layer – use support when removing the top layer so that it does not crack. Set aside

19. Place bottom half of the cake back into the spring-form pan before piping the mascarpone whipped cream frosting on top of the cut section

20. Using a piping bag and starting in the center, move in an outwardly-expanding circular motion, squeezing out a thick layer of frosting right to the edge of the cake

21. Carefully place the top half of the lemon sponge cake on top of the frosting and then repeat the piping out of frosting to the top of the cake. Repeat until there is frosting that reaches the top rim of the cake pan

22. Smooth the top surface with an offset spatula or the back of a long knife

23. Run a spatula or small knife on the inside of the pan rim, to loosen the frosting from the spring-form pan before you remove it

24. Gently and carefully remove the side of the pan

25. With a spatula, apply frosting to the side the cake. Smooth as well as you can

26. Refrigerate to allow the mascarpone whipped cream frosting to set before cutting and serving. Take out of fridge just before decorating and serving. Cut into 8 pieces

27. OPTIONAL: What you use to decorate the top is up to you. Fresh fruit such as thinly-sliced strawberries are both attractive and complement the lemon freshness and mascarpone whipped cream frosting. Alternatively, use lemon peel ribbons, or make swirls with some of the frosting.



When you cut the cake or want to separate the top and bottom, be very careful as this cake is more fragile than a gluten cake. Slide a thick cardboard or thin flat sheet, or very wide spatula, for support. Should the top cake portion crack in spite of your best effort, place it back on top of the middle section frosting, and as Julia Child would say in her videos, “It’s just you and me, and no one else saw it (paraphrased) so don’t worry.” After arranging the top layer just spread a very thick layer of frosting on top. When the cake has rested and you have decorated it, no one will know about the little mishap. They will be amazed at how great and lemony this grain-free and sugar-free cake tastes. As you make this a couple of times, your technique will improve and soon you will master how to make the cake because this is a very easy recipe to do.

The mascarpone frosting I used is just one type of frosting. You could substitute the Swiss Buttercream Frosting (as used in the Chocolate Swiss Roll recipe) instead.

Also, if you are serving for a more casual event such as family dinner, or coffee with friends, top the cake with confectionery sweetener. Take whatever sweetener you prefer and grind to a very fine consistency. Use a small fine sieve to dust the top.


All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake on the centre shelf of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.

Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

While the cakes are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes.

Then leave it on one side to cool.

When the cakes are absolutely cold – and not before – carefully cut each one horizontally into two with a good sharp serrated knife. I have always found the best way to do this is to sit down with the sponge cakes on a board, hold each one steady with one hand and then, using a gentle sawing movement, slice through each one so you end up with four layers. Now use the lemon curd to sandwich the cakes together, reserving 2 slightly rounded tablespoons (for the icing). Then whisk the cream till thickened, fold the remaining lemon curd into the cream and use it to ice the cake by spreading it over the top first then carefully down the sides, using a palette knife.

Lemony lava cakes

Molten lemon curd erupts from these six, light lemony sponges. Serve with a dollop of creme fraiche. The leftover lemon curd is great swirled through yoghurt.

Makes 6
For the sponge
100g soft unsalted butter, plus extra for greasing
80g caster sugar, plus 1 tbsp for dusting
2 eggs
2 tbsp whole milk
Zest of 3 lemons
100g plain flour

For the lemon curd
Juice of 3 lemons (about 110ml)
200g caster sugar
2 eggs
A pinch of sea salt
50g cold unsalted butter, cubed

1 Place all the ingredients for the lemon curd, apart from the butter, in a medium saucepan on a gentle heat and whisk continuously for 5-8 minutes, or until the mixture thickens.

2 Whisk in the butter, cube by cube. Take off the heat once all the butter has completely melted. Pour into a wide bowl and cool for around 20-30 minutes, or until it reaches room temperature. Pour into a disposable piping bag or a heavy-duty food bag, and refrigerate until ready for use.

3 Preheat the oven to 200C/400F/gas mark 6. Butter six ramekins and dust them with sugar.

4 To make the sponge, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, followed by the milk and lemon zest.

5 Sift the flour into the mix and incorporate well. Divide the cake batter between the ramekins until each is just over half full.

6 Take the piping or food bag and snip off the corner. Insert the tip into the centre of each batter-filled ramekin. Pipe the curd into each one until the ramekins are two-thirds full. Place them on a baking tray.

7 Bake for 15-20 minutes, or until the tops are golden and spring back when touched.

8 Immediately run a knife around the edges of the cakes before turning out from the ramekins on to plates. Serve straight away.
Rachel Khoo’s Kitchen Notebook (Michael Joseph)

Lemon Sponge Cake Recipe 

Have all of your ingredients sifted, measured and ready to go before you begin to make this cake.


6 eggs, separated
1 cup white sugar, divided in half cup
1 tsp pure lemon extract
2 tsp fresh lemon zest
1 cup flour
2 TBS cornstarch

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Sift the flour and cornstarch together. Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl.

Place the stainless steel bowl with the egg whites in a pan over boiling water. Add 1 tablespoon of the sugar (of 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remaining 1/2 cup sugar to the warm egg whites and beat until stiff peaks form.

Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in 1 tablespoon of sugar (out of the remaining 1/2 cup sugar.

When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon) Now gently fold this egg yolk mixture and the lemon extract and zest into the egg whites and sugar.

Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix it will take the air out of the cake batter that you just beat in.

Bake for 25 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

To go along with my lemon sponge cake recipe is this easy and delicious lemon glaze.

Mix ingredients well and pour over warm sponge cake. Recipes adapted from "Baking, From My Home to Yours" by Dorie Greenspan. She is an outstanding baker. Pick up the book - you won't be sorry.

Step 1

Whisk together bowl one and bowl 2. Combine and lightly mix together until no lumps.

Step 2

Spoon into 1lb loaf tin. Bake 350 degrees for 30-40 minutes.

Step 3

Allow to cool slightly before removing from the tin.

Step 4

Mix together Glaze 1 and heat on the stove until syrupy. Make fork holes into the cake and pour over the glaze.

Step 5

Mix together Glaze 2 (don&rsquot heat) and pour over the lemon cake. Allow to set before cutting.

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Lemon Cake Roll Recipe

Separate the eggs using an egg separator. Beat the egg yolks with hot water until frothy. Add the sugar, the vanilla flavor, and the lemon extract to the eggs bit by bit and beat until the egg mixture is creamy.

Use a different bowl to beat the egg whites until stiff. Place the egg whites on top of the egg yolk mixture. Mix the flour, starch, and baking powder and sift over the eggs. Use a pastry blender or whisk and gently fold the flour mix into the eggs — folding from the outside towards the center while turning the bowl slowly. Do not stir!

Spread the batter evenly on a baking sheet (size 17 x 11 inches) covered with baking paper. Bake the sponge cake in a preheated oven on the middle rack at 200°C (392°F) for about 12-15 minutes.

Take the cake out of the oven. Loosen the cake from the sides of the baking sheet with a knife. Flip the cake upside down onto a cooling rack that is covered with baking paper. Gently peel off the baking paper used for baking. Sprinkle some sugar onto the cake and cover with a new piece of baking paper. Flip the cake again with the baking paper and immediately roll the cake (I like to roll the long side, but you can also roll the short side) with the paper. Keep the cake in the rolled position for about 10 minutes and unroll the cake until it is flat again. Your cake is now ready to be filled.

Preparation of filling:

Cut the lemons in half and press out the juice. Pass the juice through a sieve and set aside. Pour four tablespoons of water in a bowl, sprinkle the gelatin in the water and stir with a fork. Let the gelatin soak for about 5-10 minutes. Dissolve the gelatin in a bain-marie. Take the gelatin off the stove and stir the lemon juice into it. Let it cool down a little.

Beat the whipping cream in a bowl until almost stiff and add the powdered sugar or confectioner sugar to the cream. Add the gelatin/lemon juice mixture slowly to the whipped cream and beat until ingredients are combined and smooth. Spread the whipped cream mixture onto the sponge cake. Roll the sponge cake with the cream and place it in the refrigerator for about 3-6 hours to harden.

Sprinkle confectioner sugar or powdered sugar on top of the cake and place the cake on a serving plate.

Lemon Mascarpone Layer Cake

  • Author: Life, Love and Sugar
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 - 14 Slices 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting!



  • 1/4 cup (60ml) fresh lemon juice (about 1 – 2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup ( 69g ) sugar
  • 4 egg yolks
  • 3 tbsp ( 42g ) salted butter


  • 2 1/2 cup s ( 325g ) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup ( 112g ) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cup s ( 310g ) sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest


  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 1/2 cups ( 173g ) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz ( 452g ) mascarpone cheese, chilled*


1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.


3. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.


11. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
13. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed.
14. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
15. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
16. Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space.
17. Add the second layer of cake and repeat the filling layer with the remaining lemon curd and additional mascarpone frosting.
18. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
19. Frost the outside of the cake, then use an offset spatula to create a striped pattern on the sides of the cake, if desired. Pipe swirls of frosting onto the top of the cake and finish it off with some lemon slice candies and white pearl sprinkles.
20. Refrigerate well covered until ready to serve. I find that the cake is best when served a little chilled, but not cold. Cake should stay fresh when well covered for 2-4 days.

*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting.

Keywords: lemon cake recipe, best lemon cake, mascarpone frosting recipe, lemon desserts

Luscious Lemon Victoria Sponge cake recipe

OKAY, the sun is out. The yummy fruits are starting to hit the shops and I’m craving a lemon cake. Am I alone? I know I’m not.

This Lemon Victoria Sponge cake recipe is one from the archives and I’ve been going back to it for years now. It’s the right blend of sticky, gooey show stopperness. So, I thought now was a good a time as ever to share it again.

I like to make this one from scratch – including the lemon curd for which you can find the recipe here, but I’ll include it for you in this recipe too.

Homemade lemon curd is on another level. In fact, once you’ve made this you’ll probably a) never buy shop bought again and b) want to turn everything into curd! I even made rhubarb curd once. Amazing.

To turn it onto a show stopper and more than just a regular lemon Victoria Sponge cake is because of the layering. Cake +lemon curd + creme fraiche + lemon syrup glaze! Game changer!