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!
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