This Lemon Sponge Cake is a perfect burst of citrusy goodness! With its light and airy lemon sponge, creamy lemon-infused cream cheese frosting, and a tangy lemon drizzle, it’s a dessert that truly captures the essence of lemon. Topped with fresh lemon slices for an extra pop of flavor, this cake is your go-to treat for welcoming warmer weather. It’s a delightful balance of tart and sweet that will have you coming back for more!
This Lemon Sponge Cake is a showstopper, bursting with citrus flavor and topped with a luscious lemon cream cheese frosting. Here’s how you can make this vibrant treat:
Ingredients
Cake:
- 260g unsalted butter, softened
- 260g caster sugar
- 3–4 lemons (zested and juiced)
- 7g vanilla extract
- 4 large eggs (room temperature, about 55g each)
- 150g Greek yogurt
- 375g all-purpose flour (plain flour)
- ¾ tsp baking powder
- ½ tsp fine salt
Frosting:
- 250g unsalted butter, softened
- 250g full-fat cream cheese block (not spreadable, chilled)
- 7g vanilla extract
- 155g milk powder
- 310g powdered sugar (sieved)
- 1 lemon (zested)
Lemon Drizzle:
- 400g powdered sugar (sifted)
- 60g lemon juice
- 1 lemon (thinly sliced for decoration)
Instructions
Cake:
- Preheat the oven to 150°C (300°F) for fan-forced or 170°C (340°F) for no fan. Grease two 20cm (8-inch) cake tins and line the bottoms with baking paper.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and caster sugar using an electric hand mixer until pale and fluffy, about 3 minutes.
- Add the eggs: Scrape down the bowl and add the lemon zest, vanilla extract, Greek yogurt, and one egg. Beat until well combined. Repeat this process for each egg.
- Add dry ingredients: Fold in the flour, salt, and baking powder until fully combined. The mixture will be thick.
- Bake the cake: Divide the mixture evenly between the two cake tins. Use a spatula to level it out. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before turning out onto a cooling rack. If the cakes are domed, level them with a serrated knife for even layers.
Frosting:
- Cream butter and cream cheese: In a stand mixer, beat the chilled cream cheese and softened butter on low speed to break up the cream cheese, then increase to high speed for 2 minutes until fully combined.
- Add powdered ingredients: Scrape down the bowl and add the powdered sugar, milk powder, and vanilla. Beat on low until combined, then increase to high speed and beat for 5 minutes until fluffy and pale.
- Add lemon zest: Scrape down the bowl again, add lemon zest, and beat for another 2 minutes until the frosting is light and fluffy but stiff enough to hold its shape.
Lemon Drizzle:
Sift the powdered sugar into a large mixing bowl. Gradually add lemon juice, stirring until you achieve a thick but pourable consistency. The drizzle should drip slowly down the sides of the cake.
Assembly and Decoration:
- Layer the cake: Spread a small amount of frosting on the serving plate to help the cake stay in place. Add the first layer of sponge and top with frosting, piping swirls using a Wilton 1M piping tip. Place the second layer of cake on top.
- Add lemon drizzle: Pour the drizzle over the top of the cake, focusing on the center and spreading it to the edges so it slightly drips down the sides. Let it set for about 20 minutes.
- Final touches: Pipe additional swirls of frosting on top and decorate with lemon wedges just before serving to avoid the frosting splitting from the acidity of the lemon.
Enjoy this tangy, lemony delight that’s perfect for any celebration!
