This citrusy Lemon Sponge Cake recipe makes an extra moist and tangy, treat filled with whipped cream and fresh strawberries.
Love sponge cake? Why not check out my Victoria Sponge Cake too?
Lemon Cake Perfection
Sunshiney weather demands lemony desserts and this citrus centerpiece will not disappoint. The best part is that it’s just as tasty as it is beautiful.
Years ago, while living in England a cake like this was served at a party and I dreamed about it for years. I’ve finally been able to replicate it with this recipe and I hope you love it as much as I do!
Why This Recipe Works
- Using both lemon juice and zest gives this cake its zingy lemon flavor and perfumes the cake with citrus scents.
- Pairing the cake with strawberries and whipped cream gives the perfect balance between tart and fresh sweet flavors.
The Whipped Cream Frosting
This whipped cream frosting is so simple and delicious it will become your go-to recipe for all things whipped cream!
I’ve used the same recipe in so many of my creations for anything from chocolate whipped cream frosting to a topping for my easy chocolate dessert.
How to make Lemon Sponge Cake
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then add the eggs, lemon zest, lemon juice, and milk
Mix well before adding the dry ingredients.
Mix until combined (being careful not to over mix).
Split the batter between 2 greased 8 inch round pans.
Bake for 35-40 minutes or until a cake test comes out clean.
Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
To make the cream, add all of the remaining ingredients into a food processor or mixer.
Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Assembling The Cake
Cover one cooled layer of cake with a layer of strawberries.
Cover of strawberries with the cream.
Place the second layer on top of the cream and dust with powdered sugar and decorate with whole strawberries before serving.
Enjoy ever last bite!
To Get That Bright Yellow Color, use good quality food coloring to get that vibrant lemony color for this cake.
This step is optional
Erren’s Top Tips
- Be sure to prep your pans. Grease your pans and add a circle of baking paper to each pan. This will guarantee the cakes come out in one piece.
- Cream the butter and sugar well and long enough. This is a vital step that’s too often skipped. When you beat softened butter and sugar together on high speed, it fluffs the butter for a light airy cake texture. Doing this properly takes a full 3-5 minutes. If you skip this step, your cake will be dense, instead of light.
- Don’t over mix after adding the flour, over mixing will cause the cake to be heavy and dense. When in doubt – mix by hand.
- Be Sure To Measure properly. Baking is a science. If you are not exact, things won’t work as expected.
- Leave the cake alone as it bakes. Don’t open the oven door during baking cakes need consistent heat, to rise properly. Be patient and you’ll be thrilled with the results.
- Cool the cake completely. Don’t rush the filling. Make sure to give your cake enough time to cool. Even a little warmth will make the filling ooze down the sides and ruin your hard work.
- Don’t over whip the cream. Over whipped cream will quickly become butter.
Did you make this?
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Let’s Make Lemon Sponge Cake
Ingredients
For the cake:
- 1½ cup granulated sugar
- 2¼ cups Butter 4 ½ sticks, softened
- 6 eggs
- 2 tablespoons lemon zest approximately 2 zested lemons
- 4 tablespoons lemon juice about 2 lemons
- 2 tablespoons milk
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the filling:
- 1 lb fresh strawberries hulled and sliced leaving a couple for the top
- 1¼ cups heavy whipping cream UK-Double Cream
- 6 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder
Instructions
For the cake:
- Preheat the oven to 180°C or 350°F and grease two 8-inch cake pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy
- Mix in the eggs one at a time followed by the lemon zest, lemon juice, and milk.
- Add the flour, baking soda, baking powder, and salt. Mix until combined.
- Split the batter between 2 greased 8 inch round pans, and bake for 35-40 minutes or until a cake tester comes out clean.
- Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
For the filling:
- Place one layer of the cooled cake on a cake plate. Cover with the sliced strawberries.
- To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
- Cover the layer of strawberries with the cream, place the second layer on top of the cream and dust with powdered sugar and decorate with whole strawberries before serving.
Tips + Notes
- Be sure to prep your pans. Greasing your pans and add a circle of baking paper in each pan. This will guarantee the cakes come out in one piece.
- Cream the butter and sugar well and long enough. This is a vital step that’s too often skipped. When you beat softened butter and sugar together on high speed, it fluffs the butter for a light airy cake texture. Doing this properly takes a full 3-5 minutes. If you skip this step, your cake will be dense, instead of light.
- Don’t over mix after adding the flour, over mixing will cause the cake to be heavy and dense. When in doubt – mix by hand.
- Be Sure To Measure properly. Baking is a science. If you are not exact, things won’t work as expected.
- Leave the cake alone as it bakes. Don’t open the oven door during baking cakes need consistent heat, to rise properly. Be patient and you’ll be thrilled with the results.
- Cool the cake completely. Don’t rush the filling. Make sure to give your cake enough time to cool. Even a little warmth will make the filling ooze down the sides and ruin your hard work.
- Don’t over whip the cream. Over whipped cream will quickly become butter.
- Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.
Vanessa says
Very easy recipe to follow and tastes amazing. One of my changes was the butter, it seemed like a lot to put into a cake this size, so I experimented with 3 sticks. It was perfect.
Erren's Kitchen says
Thank you for the feedback Vanessa, I’m glad you liked it 🙂
Lauren Salotti says
The ingredients call for baking powder and baking soda. But I don’t see when to add the baking powder, just baking soda. Did I miss something?
Erren's Kitchen says
Hi Lauren, you didn’t miss it, I have now changed the instructions, it goes in along with the baking soda, thank you for getting in touch 🙂
tuomo savolainen says
the difference bewtween cups and metric is 2 eggs. I think this is a mistake
Erren's Kitchen says
Hi there, you are correct, however, the cups do not translate well when baking this cake in the Uk, this is why the recipe has been adapted. I hope this helps
Liz says
Yummmm! Mouth watering! I ate the whole thing like really fast… best cake tried!!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Višnja Nesbit says
Hi Erren … the recipe worked really well for me and everybody enjoyed it as a birthday cake. The tips are helpful too. Thank you much 🙂
Erren's Kitchen says
I’m so pleased, I love this cake and what a perfect cake for a birthday! 🙂