Zesty lemon sponge cake

    40 min

    This light fresh zesty lemon sponge with a lemon cream filling is irresistible. Very special as a birthday cake, or for an Easter or Mother's Day dessert.


    Norfolk, England, UK
    104 people made this

    Makes: 1 Sponge cake

    • 175g butter or margarine
    • 175g caster sugar
    • 3 large eggs, beaten
    • 3-4 teaspoons lemon flavouring or essence, to taste
    • 1 lemon, zest only
    • 175g self-raising flour
    • 1 sachet lemon meringue pie filling such as Greens®
    • 142ml double cream
    • 2 teaspoons icing sugar, plus extra for dusting

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line 2 (20cm) sponge tins with nonstick baking paper.
    2. In a large bowl, blend together the butter and caster sugar until pale and creamy.
    3. Add the beaten egg a little at a time mixing well between each addition to prevent the mixture curdling.
    4. Add the lemon flavouring and zest, reserving a little of the zest for decoration later. Stir in.
    5. Sift half the flour into the mixture and fold in with a metal spoon. Repeat with the remaining flour.
    6. Divide the mixture between the prepared tins. Level off.
    7. Bake in the centre of preheated oven for 25-30 minutes or until a skewer when inserted into the centre comes out clean and the cake is springy to touch.
    8. Remove from oven and leave cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
    9. Meanwhile, make the lemon meringue pie mix as per packet instruction and allow to go cold.
    10. In a seperate bowl whip the cream and icing sugar until stiff peaks are formed. Then fold into the lemon pie filling and combine thoroughly.
    11. Take one sponge layer and spread half the lemon filling on it. Place the other sponge layer on top.
    12. Spread the remaining lemon filling on top of the cake. Sprinkle on the reserved zest and dust with a little icing sugar.


    Best to store cake in a container in the fridge, as it contains fresh cream and consume within three days - if it lasts that long!

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    Reviews in English (2)


    this truly is a lovely cake,but I didn't stick to 142ml of cream,i used 300ml,loads of filling,also didn't use lemon juice from a jar,I used the lemon juice from the LEMON.  -  20 May 2014


    I will be making a tweaked version of this for my mum's birthday in may. We also have the same bowls... I got a bit excited haha  -  10 Apr 2018