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Full Lemon Sponge Cake on cake plate with lemon drizzle and slices

Lemon Sponge Cake

Serves 12

4.8 from 15 votes
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Prep Time: 15 mins
45 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American

Ingredients

Cake

  • 1 1/4 cup unsalted butter, softened
  • 1 1/4 cups caster sugar
  • 4 large eggs
  • 1/2 cup Greek yogurt
  • 1 tsp vanilla extract
  • 3-4 lemons zested and juiced
  • 2 1/2 cups self-raising flour
  • 3/4 tsp baking powder

Frosting

  • 1 cup cream cheese, softened
  • 1 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 lemon zested

Lemon Drizzle

  • 2 2/3 cups powdered sugar
  • 1/4 cup lemon juice
  • 1 lemon sliced


Instructions

Cake

  • Preheat your oven to 150°C / 300°F. Spray two 8” cake tins with oil and lime the bottom with baking paper.
  • Add the butter, sugar, vanilla extract and yogurt to a large mixing bowl. Use an electric hand mixer to beat together until pale and fluffy. About 3 minutes. Scrape the bowl down. Add the eggs one at a time, mixing each time. Add the lemon zest, juice, flour, baking powder and salt. Mix using a spatula until well combined.
  • 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.

Frosting

  • Add the softened cream cheese and butter to a large mixing bowl. Use an electric hand mix to beat until creamy. About 2 minutes.
  • Add the vanilla extract, lemon zest and powdered sugar. Mix on low speed to begin with. Then turn up to high speed and whip until light and fluffy.

Lemon Drizzle

  • Run the powdered sugar through a sieve into a large mixing bowl. Add enough lemon juice to form a drizzle once mixed

Let's Decorate!

  • Add a dab of frosting to your serving plate and spread around using a spatula or spoon. Add the first layer of cake. Pipe frosting on top. Of the cake and spread around evenly.

Notes

Storage
This cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 257kcal
Carbonhydrates: 60g
Protein: 4g
Fat: 1g
Saturated Fat: 1g
Trans Fat : 1g
Cholesterol: 1mg
Sodium: 32mg
Potassium : 106mg
Fiber: 2g
Sugar : 38g
Vitamin A: 11IU
Vitamin C: 26mg
Calcium: 40mg
Iron: 1mg
Nutrition Disclosure