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Lemon Sponge Cake

A delightful and zesty Lemon Sponge Cake, perfect for any occasion. This recipe yields two delicious 8-inch square cakes with a moist and flavorful crumb.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

Sugar Syrup
  • 150 g Sugar
  • 75 g Water
  • 75 g Lemon Juice
Cake
  • 240 g Unsalted Butter
  • 410 g Caster Sugar / Granulated Sugar
  • 410 g Cake Flour or Plain Flour / All Purpose Flour
  • 1 tsp Salt
  • 26 g Baking Powder
  • 410 g Whole Eggs
  • 190 g Vegetable Oil
  • 140 g Whole Milk
  • 2 Zest 2 Lemons
  • 1 tsp Lemon Extract

Method
 

  1. Add sugar, water, and lemon juice to a saucepan and bring to a boil. Cool.
  2. Melt butter in a saucepan and cool for 10 minutes.
  3. Massage lemon zest and sugar together in a bowl.
  4. Sift flour, salt, and baking powder over the zest mixture.
  5. Mix eggs, oil, milk, and lemon extract. Pour over dry ingredients and whisk.
  6. Pour in cooled melted butter and whisk to combine.
  7. Bake in 2x 8” square tins at 190C for 25 minutes.
  8. Cool for 5 minutes, then pour over the sugar syrup.
  9. Remove cakes, wrap in clingfilm, and chill overnight.
  10. Decorate as desired!

Notes

For a more intense lemon flavor, add more lemon zest or a touch of lemon oil.