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Zesty Lemon Sponge

Updated: Jun 10, 2021

Light, fresh and zesty lemon sponge to share with family and friends. Easy and quick ready for tea-time.

Prep Time: 15mins

Cook Time: 20mins

Total Time: 35mins

Yield: 23cm cake round

Specialty Equipment: Stand mixer


1 tsp vanilla

2 lemons, zested

¼ tsp salt

2 large eggs

125g unsalted butter

125g caster sugar

125g self-rising flour


  1. Preheat the oven to 150° Fan

  2. Grease and line baking tin with a parchment circle.

  3. Ensure Butter is soft and at room temperature, then cream together with the sugar in the bowl of a stand mixer or with a hand mixer, starting on the lowest speed and increasing slowly.

  4. Once smooth and fluffy, add the Salt, Lemon zest and Vanilla, beat until incorporated.

  5. Add the eggs one at a time, mixing until incorporated.

  6. Add the Flour ½ at a time and fold in, ensuring there's no lumps. Don't over-mix or your cake will be dense.

  7. Add to prepped baking tin and bake for 15-20mins depending on tin size. Cake is cooked when a skewer comes out the middle clean.

  8. Allow to cool fully before decorating.

Tips and Tricks:

  1. Ensure all ingredients at room temperature.

  2. Don't over mix batter or it will become tough!

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