Deliciously moist triple lemon sponge cake

    40 min

    This is a very light and moist lemon sponge cake. It is a favourite with friends and family and especially the children. It isn't too sharp and not too sweet either. Definitely worth a try!


    Essex, England, UK
    667 people made this

    Serves: 12 

    • 170g (6 oz) self-raising flour
    • 170g (6 oz) caster sugar
    • 170g (6 oz) butter or margarine, softened
    • 3 eggs
    • 1 teaspoon baking powder
    • 3 lemons
    • 2 to 3 tablespoons lemon curd
    • 100g (3 1/2 oz) granulated sugar
    • 50 to 75g (2 to 3 oz) icing sugar

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 160 C / Gas 3 and grease and line two 20cm (8 in) sandwich tins.
    2. Mix the flour, caster sugar, butter, eggs, baking powder and the zest of the lemons until mixture is smooth.
    3. Divide mixture evenly between the sandwich tins and even off with the back of a spoon.
    4. Bake in oven for 30 to 35 minutes or until the sponge springs up when pressed lightly and no indentation remains. Do not check until at least 30 minutes have elapsed.
    5. Turn out the cakes onto cake rack for cooling and while still warm, make little holes in the sponge with a cocktail stick.
    6. Juice the lemons setting aside 1 tablespoon for icing, and add the granulated sugar to the remaining lemon juice. Mix well and then spoon over the still warm sponges, leaving them to cool.
    7. When cool spread the lemon curd over one sponge and place the other sponge on top.
    8. Mix the tablespoon of lemon juice set aside earlier with the icing sugar until it is of a thick consistency and spread evenly over the top over the cake until smooth.

    Freezing tip

    Make the sponge and freeze in polythene bags. Allow to defrost before filling and icing.

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    Reviews in English (20)


    Made this for my sons birthday. Excellent. Easy to make as described here, but I whipped the egg whites to soft white peaks first and then whipped in other ingredients (sugar, yolks, butter, flour, lemon) to get a really light finish. Came out very nicely. Definetly a family favourite now. Also possible to make 'gluten free' just substitute the normal flour for a rice / potato / soya and tapioca mix (2:2:1:1).  -  02 Aug 2010


    wow! this was delicious, so light and moist. definatly be making this again and again.  -  22 May 2011


    Brilliant recipe!!  -  17 Jul 2010