Lemon top sponge cake

    1 hour 40 min

    This recipe for lemon top sponge cake was loved by my family. I tested it out and it worked out well. Hope you enjoy.

    13 people made this

    Makes: 1 lemon top sponge cake

    • For the sponge
    • 225g (8 oz) self raising flour
    • 225g (8 oz) butter, at room temperature
    • 225g (8 oz) caster sugar
    • 4 eggs
    • 1 teaspoon baking powder
    • For the lemon buttercream
    • 250g (9 oz) icing sugar
    • 225g (8 oz) butter
    • 3 tablespoons lemon juice
    • 1 tablespoon vanilla extract
    • zest of 1 lemon

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

      For the sponge:

    1. Preheat the oven to 180 C / Gas 4. Grease 2 non-stick 18cm (7 in) tins.
    2. Combine all of the ingredients for the sponge in a bowl and mix with an electric whisk. Divide the mixture between the two prepared cake tins.
    3. Bake in the preheated oven for 15 to 20 minutes until golden brown. Remove from the oven and allow to cool fully.
    4. For the lemon buttercream:

    5. Meanwhile, combine the icing sugar with the butter, lemon juice and vanilla extract and whisk until light and creamy.
    6. Spread the lemon buttercream over the first cake layer, sandwich then spread over the top of the cake. Sprinkle lemon zest over the top of the cake.


    The icing is optional, you can adjust it to your liking. This is my first recipe so hope you enjoy.

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