This Lemon Sponge Cake is a soft, lightly flavoured sponge with a fresh lemon aroma and a gentle citrus lift. The flavour is clean and balanced, giving a bright taste without sharpness or heaviness.
It is a calm, everyday fruit cake that suits beginner baking and relaxed home kitchens. The method is steady and straightforward, producing a light sponge that rises evenly and slices neatly once cooled.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8 slices
Ingredients
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170 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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150 g caster sugar
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Finely grated zest of 1 lemon
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2 medium eggs
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100 ml sunflower oil
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90 ml fresh lemon juice
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2 tablespoons milk
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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In a large bowl, mix the flour, baking powder, salt, sugar, and lemon zest until evenly combined and fragrant.
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In a jug, lightly beat the eggs with the oil, lemon juice, and milk until smooth.
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Pour the liquid mixture into the dry ingredients.
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Stir gently with a wooden spoon until a smooth, pourable batter forms and no dry flour remains.
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Spoon the mixture into the prepared tin and level the surface lightly.
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Bake for 35 minutes, until lightly golden, risen, and springy when pressed gently in the centre.
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Check doneness with a skewer inserted into the middle. It should come out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
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Zest the lemon before juicing to make it easier.
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Stir gently and stop as soon as the batter looks smooth to keep the sponge light.
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The cake should smell fresh and lemony when fully baked.
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Allow the cake to cool fully before slicing so the crumb sets properly.
Variations
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Lemon and vanilla: Add 1 teaspoon of vanilla extract for a softer flavour.
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Dairy-free: Replace the milk with a plant-based alternative such as oat or soy.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea, or dust lightly with icing sugar. This cake is also lovely with fresh berries or a spoon of softly whipped cream.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if desired.
