Best Lemon Sponge Cake Recipe

The lemon sponge cake recipe is a light, fluffy, spongy cake created by mixing melted butter with flour and lemon juice. This served is often served with hot or cold lemon sauce or whipped cream.

This cake servedanauspicesert as a choice of cake with tea or coffee. This type of cake is also referred to as a lemon genoise.

This type of cake is commonly served along with a variety of desserts. This type of cake can be found in many restaurants across the world.


How To Prepare Lemon Sponge Cake Recipe?

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 6 people

Lemon Sponge Cake Recipe
Lemon Sponge Cake Recipe


  • Measuring cups,
  • Spoon
  • Mixing bowl
  • Whisk

Ingredients Recipe For A Lemon Sponge Cake:

For Cake:

  • 120 g/4 oz butter
  • 60 g/2 oz flour
  • 3 eggs
  • 1 tsp baking powder
  • 40 g/2 oz sugar
  • 30 ml lemon juice
  • 100 g/3.5 oz sugar
  • 250 ml hot water

For Whipped Cream:

  • 300 g/11 oz butter
  • 200 ml whipping cream
  • 250 g/8.8 oz icing sugar

How To Make Lemon Sponge Cake Recipe Step By Step:

For Cake:

Step 1: Preheat oven to 160 ºC/320ºF/Gas mark 3.

Step 2: Coat an 8×3 inch rectangular cake tin with cooking spray, and set aside.

Step 3: Combine flour and baking powder in a mixing bowl.

Step 4: Melt butter in a large mixing bowl in the microwave or use a small saucepan.

Step 5: Remove from heat and allow to cool slightly. Add eggs, one at a time, folding after each egg is added until smooth. Set aside.

Step 6: Combine su, gar, lemon juice, and hot water in a saucepan on the stove boil. Bring to a boil, stirring to ensure smoothness.

Continue to stir the mixture on high heat until. Remove issolves. Remove from heat and allow to cool slightly.

Step 7: Add flour mixture in three additions mixing with an electric mixer at low speed until smooth. Add sugar mixture in two additions, mixing well after each addition.

Step 8: Pour batter into the cake tin. Bake for 16-20 minutes or until a knife inserted into the center comes clean.

Allow the cake to cool for 5 minutes before removing it from the tin and allowing it to cool completely.

Step 9: Combine butter and cream for whipped cream in a bowl with an electric mixer until creamy. Add icing sugar and mix again until smooth.

For Whipped Cream:

Step 1: Place the mixing bowl and beaters into the freezer for 5 minutes.

Step 2: Place the cream and butter in a bowl, and place the bowl into a saucepan of water over medium heat. Stir occasionally until the butter is melted.

Step 3: Remove from heat, place a mesh strainer on top of the mixing bowl, sift the sugar through the mesh strainer onto the cream and beat until creamy.

Nutrition Facts Of Lemon Sponge Cake Recipe

  • Calories: 310cal
  • Total Fat: 15.5g
  • Saturated Fat: 8.2g
  • Cholesterol: 47mg
  • Sodium: 120mg
  • Carbohydrates: 32.9g
  • Fiber: 0.6g
  • Protein: 2.

What Makes A Cake Spongy And Fluffy?

A cake is spongy and fluffy when it contains beaten egg whites. The more beaten egg white added, the lighter and fluffier the cake would become.

Ingredients containing a large amount of foam, like beaten egg whites, butter, and cream, produce a cake that is considered light but also rich in flavor due to its high fat content.

Cake recipes with these ingredients are commonly referred to as spongy and light.

What Is The Secret To A Moist Cake?

The secret to a moist cake is mixing ingredients in the correct order. The correct mixing order is as follows sugar, flour, and eggs should be beaten separately before adding them to the rest of the ingredients.

This helps to ensure that the egg does not become over-beaten, which may result in a dry cake. Also, ingredients such as milk

and fruit juice should be added at the end of combining all ingredients so that they do not become over-mixed into the batter.

Can This Cake Be Covered In Fondant Icing?

Yes, this recipe can be covered in fondant icing. Fondant icing is a type of sugar-based icing that is made by mixing corn syrup with icing sugar and glycerin.

A little liquid coloring may also be added to give the fondant icing a deeper color. Sometimes fondants are used in place of cake icings when a cake needs to have a smooth and level surface.

Can This Recipe Be Adapted To Make Lemon Cupcakes?

Yes, this recipe can be used to make lemon cupcakes. Cut the recipe for lemon cupcakes and place the batter into paper muffin cups.

The cake will bake for about 10-15 minutes until a toothpick comes out clean when inserted into the center of the cake.

When done, allow the cake to cool in the muffin tin for 5 minutes before transferring it to a wire rack to cool completely before frosting it with whipped cream icing and decorating it with fresh berries.


This lemon sponge cake recipe can be used in your own kitchen and decorated to offer a variety of tastes. It’s simple enough to make it with just the things in your pantry.

Lemon cake recipes are very popular, as they always have been, and there are various ways to add a more lemony flavor to the cake with powdered lemon flavoring, lemon extract, and lemon juice.


Can You Freeze Lemon Sponge Cake?

Yes, you can freeze lemon sponge cake, but only if it has been properly wrapped and stored in a freezer bag or freezer-friendly container.

Can This Cake Be Cooked In One Deep Tin?

Yes, you can cook this cake in one deep tin rather than in two small ones. It will still be a lemon sponge cake when it is done.

Can This Cake Be Made In A Different Size?

Yes, this cake recipe can be made in different sizes. You can make this lemon sponge cake recipe in the following sizes: 10-inch, 8-inch, and 6-inch.