I have been cooking this Lemon Sponge Cake for years. In fact it first appeared on my blog Kitchen Goddess (in training!) during the Easter of 2011!!! 2011, can you believe I’ve been blogging for that long? It seems like yesterday I decided to start sharing my recipes with you.
So why has this recipe stood the test of time? And why does it need updating now?
Well quite simply it needs updating because my photography skills have come on leaps and bounds in the last 4 years. The recipe for the Lemon Sponge Cake remains so popular for two reasons. Firstly, every year my Mum gives up chocolate for lent. This means all of the obvious Easter bakes involving chocolate, chocolate, creme eggs and chocolate are off limits. Lemon Sponge Cake is a great, alternative for those who want to celebrate Easter with cake but can’t (for whatever reason) gorge on chocolate. Secondly because its a seriously tasty cake in its own right! The sponge is incredibly light, it’s full of air. And the moist lemon curd layer is a welcome surprise in the middle, cutting across the sweet, rich buttercream.
This year I didn’t cook the cake for my mum, but for the Easter Cake Sale at work. The first cake I made was my Easter Kit-Kat Cake. It’s a Chocolate Easter Cake that is loud and proud – a chocolate sponge covered in chocolate buttercream, surrounded by kit-kats and topped with mini eggs. I really wanted my Lemon Sponge Cake to be a tasty alternative for those not looking for such a huge sugar rush. With that in mind I went for a more understated, sophisticated level of decoration. I kept my buttercream pale, and topped the cake with these adorable pale green marzipan eggs. For those who are curious the eggs come from Waitrose!
Of course you can chose to decorate the Lemon Sponge Cake however you choose, and in the past I’ve even swapped the buttercream for fondant icing. But here’s the original recipe and the best! I hope you like it.
- For the cake:
- 200g self raising flour
- 200g caster sugar
- 200g butter
- 4 eggs
- Zest of 1 lemon
- Juice of 1 lemon
- For the filling:
- 200g lemon curd
- For the icing:
- 225g icing sugar
- 100 soft butter
- Zest and Juice of 1 lemon
- Pre-heat the oven to 180C or gas mark 4.
- In a large bowl, cream together the sugar and butter until they are pale and soft.
- In a small bowl or cup, beat together the eggs.
- Add a little of the beaten egg to the sugar and butter mixture while whisking on a high speed.
- Do this until all of the eggs have been added to the cake batter.
- Then, add the lemon juice.
- Keep mixing until the batter is pale and fluffy.
- Next, fold half of the flour and the lemon zest into the batter.
- Add the remaining flour and fold until fully combined.
- Spoon the mixture into two 8inch (20cm), greased cake tins.
- Level out and place into the oven on the middle shelf. Bake for 20-25mins or until the cakes are springy and golden.
- Take out of the oven and place on to cooling racks.
- Once the cakes are completely cool, mix together the butter, icing sugar lemon juice and lemon zest.
- Beat until the mixture is smooth and creamy.
- Sandwich the two cakes together with a layer of lemon curd in the middle.
- Cover the top and sides of the cake with the lemon buttercream before decorating.
I hope you can see that this Lemon Sponge Cake is so zesty and light. Its incredibly quick and easy to make and the pale buttercream is also so versatile you can decorate it almost any way you wish. Two years a go I did an ombre effect! I’d love to see how you guys chose to decorate yours!