This Lemon Sponge Cake recipe is the perfect option to add to your Mother’s Day lunch menu or afternoon tea celebration of your special day. A simple yet elegant cake that is not very difficult to make but serves up to look like something very professional. It may be the perfected, no-fail, batter recipe which incorporates Greek yogurt to give your cake a sponge texture with lemon juice and lemon zest for the citrus flavors. This recipe also includes steps for beautiful candied lemon peels that add beauty and grace to the cake design.
To make Lemon Sponge Cake, you will need the following ingredients:
Heat oven to 170° C/150° C fan/gas 3 and grease an 18 cm, loose-bottomed cake tin with butter and line with some baking parchment paper.
In a mixing bowl, using an electric whisk, beat 175 g of butter with 175 g of caster sugar until combined and light and fluffy.
Add 3 large eggs, cracking them in, one at a time and beating until combined, after each addition.
Add lemon zest from 3 lemons and stir to mix through.
Fold in 250 g of flour, ½ teaspoon of baking powder, and ½ tsp salt until combined into the mixture.
Fold in 100 g of Greek yogurt until completely incorporated.
Transfer the mixture to the prepared baking pan and smooth over the top with a spatula. Bake in the preheated oven for about 50-55 minutes until golden brown and completely baked in the center.
Cool in the baking pan for about 10 minutes before turning out onto a wire rack to cool completely, before icing.
In a small mixing bowl, sieve 400 g of icing sugar and gently whisk in enough lemon juice, about 4 tablespoons, until a thick icing forms.
In a saucepan over medium heat, heat and whisk 200 ml of water with 200 g of granulated sugar until the sugar is completely dissolved then add the julienned peels from 2 lemons and simmer on low for about 15 minutes. Carefully remove with a slotted spoon and drip dry on some kitchen paper.
Once the cake is cooled and the icing is prepared, generously spoon over the icing, letting it drip all over and down the sides. Decorate the top of the cake with lemon zest of the prepared candied peel, if using.
Slice, serve and enjoy!
Did you find this Lemon Sponge Cake recipe easy to make? Add it to your Mother’s Day lunch menu and share some of your pictures with us. We love to see what you enjoy making to contact us online using our hashtag #cookmerecipes!
Delicious! I made this for my husband last weekend, and he loved it. The lemon flavor brightened our day during a cozy afternoon at home. So easy too.
Made this for Mother’s Day, my family loved it! So fluffy and tasty!
Absolutely divine cake!
Simply delicious cake!
Sponge cake perfect. Made for my daughter's birthday and everyone loved it. The lemon flavor adds just the right touch. Easy and delightful, will definitely make it again.
I made this Lemon Sponge Cake for our anniversary and it was a hit. The simplicity of the recipe made it easy, and the yogurt made it so fluffy. My wife loved the bright lemon flavor, and the candied peels were a nice touch. Will def make again.
Superb! This Lemon Sponge Cake just wowed my family on Mother's Day. The Greek yogurt made it so fluffy and light. Everyone thought I was a pro baker! Can't believe how easy it was to make. Will defintely make it again for our next gathering!
Superb lemon delight!
OMG, this Lemon Sponge Cake was a hit at my Mother’s Day brunch! So easy and fancy lookin'. Everyone was raving about it! Love the yogurt twist!
Delightful! I made this cake for a friend's surprise party, and it was a hit. The lemon flavor was just right, making it refreshing and light. Thanks for sharing such a lovely recipe.
Delicious!
Delicious!
Lemon sponge cake rocks! Whipped this up for friends and they were impressed. Super easy to make, too! Feels special, like I'm a pro chef or somethin'.
Superb lemon cake
Sponge cake perfection.
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