Easy Lemon Cake (All-In-One Lemon Sponge) Recipe
This Easy Lemon Cake is a light and fluffy all-in-one lemon sponge cake that’s perfect for any occasion. With zesty lemon flavor and a moist texture, this simple recipe delivers a delicious homemade cake using basic ingredients and straightforward steps. Ideal for beginners, it bakes quickly and yields a delightful citrus-infused treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Dry Ingredients
- 225 g self-raising flour
- 2 tsp baking powder (level)
Wet Ingredients
- 4 medium eggs
- 225 g soft margarine or butter (room temperature)
- 225 g caster sugar
- Zest of 2 lemons
- 2 tsp milk
Instructions
- Prepare Oven and Pans: Preheat your oven to 160ºC (140ºC for fan ovens). Line two 20cm round sandwich cake tins with baking parchment or reusable liners to ensure the cake doesn’t stick.
- Grate Lemon Zest: Finely grate the zest of two lemons to infuse the cake batter with fresh citrus flavor.
- Sift Dry Ingredients: Sift the self-raising flour and level baking powder into a large mixing bowl to ensure even distribution and a light texture.
- Combine Wet and Dry Ingredients: Add the eggs, softened margarine or butter, caster sugar, lemon zest, and milk to the sifted dry ingredients. Beat the mixture using an electric mixer on slow speed or by hand until well combined, making sure there are no lumps of butter remaining and the batter is smooth.
- Divide Batter: Evenly split the batter between the prepared cake tins. Use the back of a spoon to spread the mixture evenly for uniform baking.
- Bake the Cake: Place the tins in the oven and bake for 30-35 minutes. To test doneness, insert a skewer into the center; the cake is ready when it comes out clean.
- Cool the Cake: Allow the cakes to cool in the tins for about 10 minutes before removing them. Transfer the cakes onto a wire rack to cool completely before decorating or serving.
Notes
- Ensure the margarine or butter is soft and at room temperature for smooth mixing.
- Use level teaspoons to measure baking powder accurately for proper rise.
- If using a fan oven, reduce the temperature slightly as specified.
- Make sure the cakes are completely cooled before decorating to prevent icing from melting.
- This recipe works well with butter or margarine – adjust according to dietary preferences.
