Delight in this light and fluffy Lemon Sponge Cake that’s perfect for any occasion. Bursting with zesty lemon flavor and a soft, airy texture, this cake is ideal for afternoon tea, birthdays, or simple weekend indulgence. The subtle tang from fresh lemon juice and zest pairs beautifully with a dusting of powdered sugar or a thin layer of lemon glaze. Easy to bake and irresistibly moist, it’s a treat everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 slices
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Powdered sugar or lemon glaze, for topping
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- Whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat eggs and sugar until pale and fluffy, about 5 minutes.
- Gradually fold in flour mixture, then add melted butter, milk, lemon juice, and zest. Mix gently until smooth.
- Pour batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle lemon glaze before serving.
Tips, Variations & Storage
- Add a thin layer of lemon curd between two sponge layers for an extra zesty surprise.
- Top with fresh berries for a festive presentation.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Perfect for afternoon tea, brunch, or light dessert after dinner.
More Delicious Recipes You’ll Love
If you enjoyed this Lemon Sponge Cake, you might also like:
- Lemon Poppy Seed Muffins
- Lemon Cheesecake Bites
- Classic Lemon Drizzle Cake
- For more lemon desserts, check BBC Good Food Lemon Recipes.
