Lemon Sponge Cake
This fresh and zesty cake packs such a delicious flavour punch! Follow your tastebuds into warmer weather with this Lemon Sponge Cake! Made of a delicate lemon sponge cake with lemon cream cheese frosting, drizzled with sour lemon and topped with lemon slices. I mean, does it get any more lemon than this?
My favorite thing about this recipe is how much flavor is in it! My favorite frosting is cream cheese frosting is that t’s perfectly paired with my red velvet cupcakes and Red Velvet Cake. It also goes really well with chocolate cupcakes. The cream cheese frosting is creamy and is packed full of lemon zest which makes it a welcome addition to the lemon sponge cake with is moist!
What does this Lemon Sponge Cake taste like?
Moist Lemon Sponge Cake – this cake is really lemony and doesn’t disappoint!
Creamy Lemon Cream Cheese Frosting – is creamy and lemony but not too sweet.
Sour Lemon Drizzle – this drizzle is nice and sour and really cuts through the sweetness of the cake
What you need for the Lemon Sponge Cake
Cake
- Unsalted butter – make sure your butter is softened and not straight out of the fridge.
- Caster sugar – Also known as superfine sugar. This will result in a finer crumb and a more delicious cake.
- Eggs – Make sure your eggs are at room temperature and not straight out of the fridge.
- Greek yogurt – the Greek yogurt can be out of the fridge. It adds moisture to the cake and some extra tang.
- Lemons – There are a lot of lemons in this cake. I used unwaxed lemons that I cleaned and dried before using.
- All-purpose flour – also known as plain flour.
- Baking powder – Adding additional baking powder will help make this cake rise.
Frosting
Want to learn how to make my fluffy cream cheese frosting for cakes and cupcakes? Grab the recipe HERE!
- Cream cheese – make sure your cream cheese is softened. Place in the microwave for 20 seconds if straight from the fridge.
- Powdered sugar – Regular powdered sugar.
- Vanilla extract – Use pure vanilla extract and not imitation vanilla for best results.
Lemon Drizzle
- Powdered sugar and lemon juice – these ingredients will form a thin paste-like consistency that will drizzle but not be thin enough to be see-through.
How to make the Lemon Sponge Cake.
Cake
1. Add butter and sugar to a large mixing bowl. Beat together on medium high speed until pale and fluffy.
2. Scrape down the bowl and add the eggs one at a time, beating into the butter mixture and scraping down in between each addition.
3. Add the sour cream, vanilla extract and the lemon zest into the bowl.
4. And lemon juice. And mix until well combined.
5. Add the flour and baking powder and mix until no dry ingredients are showing.
6. Distribute the batter between two 8-inch baking tins. Bake for 35-40 minutes on 150°C / 300°F.
Frosting
1. Add the softened cream cheese and butter to a large mixing bowl. Mix until well combined, pale and fluffy. About 2 minutes.
2. Add the vanilla extract, powdered sugar, and lemon zest and mixt until well combined on low speed to begin with, then up to medium high speed until pale and fluffy.
Lemon Drizzle
1. Add the powdered sugar and lemon juice to a large mixing bowl and use a whisk until well combined.
2. It will reach a drizzle consistency.
Let’s Decorate!
1. Add the first layer of cake to a serving plate.
2. Add 2/3 of the frosting to the first layer of cake and spread around evenly.
3. Add the second layer of cake and press down firmly.
4. I decided to scrape some of the frosting away from the middle of the cake…
5. So I could pipe some frosting in between the cake layers using a piping bag fitted with a Wilton 1M piping tip.
6. Add the lemon drizzle to the top of the cake
7. Spread around using a spatula, allowing some to drizzle over the cake.
8. Pipe some cream cheese frosting on top.
9. Finish with some thinly sliced lemons right before serving.
10. Slice and serve! It’s so yum! If you want to break the sweetness can I tempt you with some freshly whipped cream?
Tips for making this delicious Lemon Sponge Cake!
Lemon Drizzle
- The lemon drizzle is made of lemon juice and powdered sugar so it’s quite sour. If you’re not into that, replace it with equal parts water and it won’t be as lemony.
Cake
- You can add as much or as little of the zest as you like but must use the juice recommended in the recipe. Between 3-4 lemons.
- Make sure the lemons are unwaxed.
Lemon Cream Cheese Frosting
- Make sure the cream cheese is softened to room temperature and not warm otherwise the frosting will be runny.
- When mixing the butter and cream cheese together make sure you’re mixing on high. The only time you can beat this frosting on low speed is with the addition of the powdered sugar. Then you whip it up to high speed until it’s creamy!
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Other Recipes You Might Like!
- Lemonade Cake
- Honey Lemon Lavender Cupcakes
- Ice Tea Lemonade Cupcakes
- Lemon Cookie Cupcakes
- Lemonade Cupcakes
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Fluffy Lemon Sponge Cake with Creamy Lemon Frosting
This Lemon Sponge Cake is soft, fluffy, and packed with a creamy, tangy punch. Topped with lemon cream cheese frosting, it’s a zesty treat perfect for summer!
Serves 12
Ingredients
Cake
- 260 g unsalted butter, softened
- 260 g caster sugar
- 3 – 4 lemons, zested and juiced
- 7 g vanilla extract
- 4 large eggs, room temperature (55g each)
- 150 g Greek yogurt
- 375 g all-purpose flour, plain flour
- 3/4 tsp baking powder
- 1/2 tsp fine salt
Frosting
- 250 g unsalted butter, softened (see notes)
- 250 g full-fat cream cheese block, not spreadable, chilled
- 7 g vanilla extract
- 155 g milk powder, see notes
- 310 g powdered sugar, sieved
- 1 lemon zested
Lemon Drizzle
- 400 g powdered sugar, sifted
- 60 g lemon juice
- 1 lemon, thinly sliced to decorate
Learn How To Make it! [VIDEO]
Instructions
Cake
- Preheat a fan-forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper.
- Cream sugar and butter – Add the butter and sugar to a large mixing bowl. Use an electric hand mixer to beat together until pale and fluffy. About 3 minutes.
- Add eggs – Scrape the bowl down. Add the lemon zest, vanilla extract, Greek yogurt and one egg. Beat until well combined. Repeat until all the egg are added.
- Add dry ingredients – Add the flour, salt and baking powder. Mix using a spatula until well combined. It will look thick.
- Bake – Split the mixture between the two cake tins. Use a spatula to even out. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool for 10 minutes before turning out onto a cooling rack to cool completely. If your cake layers are domed, level them using a serrated knife to ensure even layers for assembly.
Frosting
- Cream butter and cream cheese together – Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
- Add sugar and milk powder – After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the powdered sugar, milk powder and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed, about 5 minutes, until your frosting is fluffy and turns pale in color. Scrape down the bowl, add the lemon zest and beat on high speed for 2 minutes. The frosting should be light and fluffy but stiff enough to hold its shape.
Drizzle
- Run the powdered sugar through a sieve into a large mixing bowl. Add enough lemon juice to form a drizzle once mixed. The lemon drizzle should be thick but pourable, with a consistency that allows it to slowly drip down the sides of the cake without running off completely.
Let’s Decorate!
- Layer the cake – Add a dab of frosting to your serving plate and spread around using a spatula or spoon. Add the first layer of cake. Add the frosting to a piping bag fitted with a Wilton 1M piping tip and pipe swirls of frosting on top. Then place the second layer of sponge on top.
- Add lemon drizzle – add the drizzle on top of the cake. Focus on getting it in the centre and then use a spoon or spatula to spread it to the edges so that it slightly drips off the sides. Let it set a little, about 20 minutes.
- Pipe swirls – pipe swirls on top and add wedges in the frosting right before serving as the acidity I the lemon could cause the frosting to split.
Notes
Storage – This cake can be stored in an airtight container for up to three days.
My Frosting is runny
- You didn’t beat on high speed! It’s really important to make sure you beat this frosting on high speed. The only time you mix on low is when the dry ingredients have been added.
- If it’s a warm day, like most frosting made mostly of fat, it will soften. Place back in the fridge until semi stiff, about 30 minutes, and beat on high speed until fluffy.
- You added liquid or berries to your frosting. Any additional liquid added to this frosting like frozen or fresh berries will cause it to soften and split. Opt-in for crushed freeze-dried berries or powdered flavorings.
Nutrition
Calories : 899kcal
Carbonhydrates: 97g
Protein: 12g
Fat: 47g
Saturated Fat: 29g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 13g
Trans Fat : 1g
Cholesterol: 188mg
Sodium: 271mg
Potassium : 384mg
Fiber: 2g
Sugar : 68g
Vitamin A: 1560IU
Vitamin C: 27mg
Calcium: 205mg
Iron: 2mg
Nutrition Disclosure
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46 comments
Hi Nick I was just wondering why you used baking powder and self raising flour ?
All your recipes are beautiful BTW 😊
Hey Angela! Thanks so much for your kind words about my recipes! I use both baking powder and self-raising flour to ensure the best rise and texture in the cake. The baking powder adds extra leavening power, making the sponge light and fluffy. I hope you give it a try! N x
Hi nick
My name is Arjan and im from the Netherlands.
Im a huge fan of you and your recipes, but with this one i had some trouble and that is because the written version of this recipe doesn’t match the video
For example in the recipe for the cake there is no sign of the lemon juice even tho you show it in the video
The same thing with the vanilla extract in the cake
And butter for the frosting
Maybe something to look at, luckily i could save the recipe by watching the video.
Again im a huge fan of you and your recipe and i will continue to use them,
Hope i helped a bit
Kind regards Arjan
Hi Arjan! Thanks so much for pointing these out! Apologies for the errors. I’ve started writing my recipes differently as of a couple months ago to ensure that the ingredients and steps match the video. But I appreciate you pointing these out. I’ve updated the recipe. Thanks again! N x
Good Day,
Please what is the measurements with all purpose flower. Self rising flour is not readily available
Hi Chioma! If you don’t have it, you can make your own by combining 375g all-purpose flour with 5 teaspoons of baking powder (in total, already including the 3/4 tsp that’s in the recipe). Hope that helps! N x
You have left the greek yoghurt out in the instructions in the written recipie and in the you tube clip there is vanilla essence where there is not in your ingredients and written recipie.
Hey Helen! I appreciate your feedback! I’ve since updated the recipe to include the Greek yogurt and vanilla essence. Thank you for pointing that out, and I hope you enjoy making the cake! N x
Hi Nick, I think you left out where to add the yoghurt. I added after the eggs will see what happens!
Hey Nina! Thanks for your note! The Greek yogurt should actually go in with the eggs but I appreciate your creativity. I hope it turns out great and I hope it turned out well! N x
Lemon is my absolute fav flavor to bake with! I am looking forward to making this recipe. I think I’m gonna do candied lemon slices though. Thanks for the recipe! Beautiful cake.
Aww thanks Krystal! That sounds delicious! N x
Hello, the list of ingredients says Greek yogurt – but it is not included in the recipe. At what point do you add it? Thank you
Hi Joanna! I have now updated the recipe. It goes in with the butter. Hope that helps! N x
When do you add the yogurt?
Hi Carly, it goes in with the butter. Just updated the recipe 🙂 N x
Hi, the ingredients called for Greek yogurt, but it was not mentioned in any of the steps.
Hi Mim! Just updated the recipe! N x
Hi there, love a good and easy cake! I notice your ingredients called for Greek yogurt, but it wasn’t mentioned in the recipe steps though. The one that has accompanying photos (way up on this page mentioned sour cream, though it wasn’t stated on ingredient list)
Hi Min! Have updated the recipe, thanks for letting me know! N x
Hi,
Noticed the ingredients for the cake says Greek yogurt but when do you add this as it doesn’t say ?
Thanks 😊 Michelle
Hi Michelle! Sorry about that. It goes in with the butter. Just updated the recipe. Thanks so much for pointing that out! 🙂 N x
Lovely recipe, thank you Nick! Nicely balanced flavours, totally recommended! However, I think the ingredients and/or measurements for the frosting are a bit off: when comparing it to your regular cream cheese frosting, the amount of confectioner’s sugar is lower and no milk powder is used. My batch ended up sifted/soggy/non-homogenous, so had to make a new one with the regular recipe (just added the lemon zest)
Hey Laura! Thanks so much for your comment, and just a heads up—I’ve since updated the recipe to match my regular cream cheese frosting, so it’s now the same! Appreciate your feedback, and I’m glad you enjoyed the cake. N x
Can this recipe be made with almond flour
Hey Hazel! I wouldn’t recommend using almond flour for this recipe, as it would change the texture quite a bit. It’s best to stick with regular flour here to keep that light, fluffy sponge. Hope that helps! N x
I’m hoping mine tastes okay. I’ve just baked it, and wondered if there was any salt in the cake batter? It’s not listed in the ingredients, nor is the vanilla listed as going into the buttercream. I’m going to have to make notes on my printed recipe to add these in some amount. I can guess I suppose. Next time.
Hey Kathy! My apologies for the confusion! The recipe’s been updated. You’ll need 1/2 teaspoon of salt in the cake batter, and the vanilla for the buttercream goes in with the powdered sugar. Thanks for catching that, and I hope your cake still turns out delicious! N x
I’m the cake mixing you say to add salt but in the Ingredients you don’t have any listed?? How much do I need to add??
Hey Christis! So sorry about that! I’ve updated the recipe, thanks for pointing it out! You’ll need 1/2 teaspoon of fine salt, and it goes in with the flour and baking powder. Happy baking! N x
hi there in the ingredients for the cake part it calls for vanilla extract yet in the recipe it says its for the icing is this just a typo?
Hi Nova! It’s 1 tsp for the Lemon Sponge and 1 tsp for the Frosting. Hope that helps! N x
so can you sub sour cream for the greek yogurt ?
Yep! N x
Hello! Does the vanilla go into the cake mix as is listed in the cake ingredients but not mentioned in the cake instructions or in the frosting, which is listed in the instructions but is not in the list of frosting ingredients? Thanks so much.
Hi Raquel! Sorry about the missing ingredients! The vanilla goes in with the butter in the cake and you’ll need 1 tsp of vanilla extract for the frosting N x
Can I use regular all purpose flour instead?
Should be ok! N x
Directions say, add salt. But there are no salt listed in the ingredients. How much salt do I add?
Hi Liz! It’s 1/2 tsp. Will add that into the recipe, thanks for letting me know! N x
Hi! I couldn’t find a lemon and poppyseed recipe of yours, could i add poppyseeds to this recipe and bake as cupcakes? thank you
Hey Rachie! Absolutely, you can totally add poppyseeds to this recipe—just fold in 1-2 tablespoons at the end! For cupcakes, bake at 170°C / 340°F (no fan) for about 18-20 minutes. Happy baking! N x
Can this lemon cake be frozen after frosted?
Hi Ck, I wouldn’t recommend it. The cake and frosting wouldnt be an issue, it’s more the glaze that would sweat as it defrosted and possibly split.
Hi Nick. In your written recipe list it says all purpose flour but everywhere else you mention self raising flour? Which flour is best for this recipe? Thanks. Suzanne x
Hey Suzanne! I appreciate you pointing that out. I’ve updated the blog post to use all-purpose flour instead of self-raising flour to avoid any confusion. Sorry for the mix-up, and thanks for your understanding! N x