Lemon Dream Cake
This zesty lemon sponge cake is made with not one, not two but four lemons. Find out how to make my lemon dream cake below.
A classic cake
I have been baking this Lemon Sponge Cake for years. In fact it first appeared on my blog at Easter, 2011 when the blog still went by the cringey name “Kitchen Goddess (in training!) That’s right, 2011! can you believe I’ve been blogging for that long?
So why has this recipe stood the test of time? And why does it need updating now?
Well quite simply it needs updating because the previous photos looked like sh*t. Often when I update a recipe I make some tweaks to the methods or ingredient list but this recipe has stayed exactly the same because it’s just so damn popular as it is. 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.
Lemon sponge is such a classic you cake bake it for any occasions. I’ve made it for birthdays, christenings, and Easter. Most recently I baked it to celebrate the one year anniversary of starting my new job. Well…I guess the jobs not so new any more!
I kept the decoration pretty simple (instructions are included in the recipe below) and no fancy piping nozzles are required. This cake is a real classic and I want to keep it that way. Enjoy.
This Lemon Dream 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. Tag me on Instagram (@supperinthesuburbs) so I can see how you decorate yours!
Lemon Sponge Cake
For the sponge cake
For the filling
- 9-12 tbsp lemon curd
For the buttercream
- 300 grams butter softened
- 450 grams icing sugar
- 1 lemon zest and juice
To bake the cake
- 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 seeds of the vanilla pod and 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 three 7 inch, greased cake tins.
- Level out and place into the oven on the middle shelf and bake for 25mins or until the cakes are springy and golden.
- Take out of the oven and place on to cooling racks.
To stack the cake
- 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.
- Level the cakes and place a spoon of buttercream on to a cake board followed by the first cake layer.
- Using a piping bag with no nozzle, pipe a ring of buttercream around the outside edge of the top of the cake.
- Fill the middle with a third of the lemon curd.
- Place the second layer on top and repeat the process with the buttercream and lemon curd.
- Place the final layer on top and cover the top and sides of the cake with a light layer of buttercream – this is known as a crumb coat.
- Put the cake in to a fridge for at least 30mins to let the crumb coat set.
- Cover the cake with another layer of buttercream until you can’t see the sponge showing through.
- Put the remaining buttercream into the piping bag.
- Pipe blobs of buttercream around the edge of the top of the cake.
- Take a small spatula and push down into the centre of the first blob and drag towards the centre of the cake.
- Repeat until you’ve done this for each blob of buttercream creating a petal effect.
- Finally, top the cake with the last of the lemon curd.
Not got the right sized tin?
Don’t panic. In my handy guide I teach you how to adjust the ingredients in a cake recipe so that it will fit your tin perfectly.
More cake recipes
Cakes have always been the most popular recipes on the blog. To see my full cake archive just click here.