Lemon Sponge Cake

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?

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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!

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.

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).

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!

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Let’s Make

Lemon Sponge Cake

A stunning lemon layer cake filled with fresh strawberries and cream. This British style sponge cake is tender, moist, and absolutely delectable.

5 from 6 votes

Prep15 minutes

Cook35 minutes

Total50 minutes

Serves: 12

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Ingredients

For the cake:

• 1½ cup granulated sugar1½ cup granulated sugar
• 2¼ cups Butter 4 ½ sticks, softened2¼ cups Butter 4 ½ sticks, softened
• 6 eggs6 eggs
• 2 tablespoons lemon zest approximately 2 zested lemons2 tablespoons lemon zest approximately 2 zested lemons
• 4 tablespoons lemon juice about 2 lemons4 tablespoons lemon juice about 2 lemons
• 2 tablespoons milk2 tablespoons milk
• 2¼ cups all-purpose flour2¼ cups all-purpose flour
• 1 teaspoon baking powder1 teaspoon baking powder
• ¼ teaspoon baking soda¼ teaspoon baking soda
• ½ teaspoon salt½ teaspoon salt

For the filling:

• 1 lb fresh strawberries hulled and sliced leaving a couple for the top1 lb fresh strawberries hulled and sliced leaving a couple for the top
• 1¼ cups heavy whipping cream UK-Double Cream1¼ cups heavy whipping cream UK-Double Cream
• 6 tablespoons powdered sugar6 tablespoons powdered sugar
• 1 teaspoons vanilla extract1 teaspoons vanilla extract
• 1 tablespoon skimmed milk powder1 tablespoon skimmed milk powder

Cups – Metric

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, 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.

 

Nutrition Information:

Calories: 639kcal (32%)| Carbohydrates: 52g (17%)| Protein: 7g (14%)| Fat: 46g (71%)| Saturated Fat: 28g (175%)| Cholesterol: 208mg (69%)| Sodium: 470mg (20%)| Potassium: 195mg (6%)| Fiber: 1g (4%)| Sugar: 32g (36%)| Vitamin A: 1565IU (31%)| Vitamin C: 26mg (32%)| Calcium: 75mg (8%)| Iron: 2mg (11%)

Author:Erren Hart

Course:Dessert

Cuisine:British

Keyword:lemon cake, lemon sponge, lemon sponge cake

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