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Member recipe

Easy lemon cake

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(11 ratings)

Member recipe by


Serves 8

A simple yet impressive lemon cake recipe for everyone.

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  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • 2 lemons
  • For the icing
  • 1/2 lemon
  • 200g icing sugar
  • 100g unsalted butter, softened


    1. Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
    2. Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
    3. Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
    4. To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
    5. Spread the icing over the top of each cake using a palette knife, and sandwich together.

Comments, questions and tips

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21st Apr, 2019
This is an embarrassment to - if I could have scored 0 then I would have. What a waste of time! It was hard and didn’t rise at all. The reviews, I’ve noticed in hindsight are terrible, so why would you keep in online. I will doubt recipes on this website in the future.
Jack Lomond
13th Sep, 2018
Not so easy, unfortunately. I had the same problem as other people: a flat cake, that did not rise to the occasion. Having used SR flour (which should have a baking powder equivalent in it), I think the problem might be the addition of the tbsp. of lemon juice? With a similar recipe recently, I did one with and one without adding the liquid. The "dry" one rose much better than the "wet" one. I added the lemon juice afterwards, over the top, after piercing the top of the cake, to keep the lemon flavour.
8th Feb, 2018
This is a bad or incomplete recipe. Followed the directions exactly and got a cake which was hard and did not rise. Very disappointed. I note I am not the only one who had this problem. I think the recipe should be amended to include baking powder---if that works and it seems to from some of the other comments on here
Caitlin Bulman
28th Jan, 2018
Even with the self-raising flour, the cakes did not rise and were quite hard. The taste, however was very good. Also, don't you need baking powder to make it rise and it doesn't specify whether you need to fold in the flour, which is the norm for making sponges to make them airy and fluffy.
4th May, 2017
Don't forget the baking powder otherwise it won't rise! 1 tsp of BP was needed.
14th Oct, 2016
There is no baking powder in this so it didn't raise very much at all. It also dried out quite a bit, will try again and adapt it.
3rd Apr, 2016
This was quick and easy to make and got lots of compliments at the fundraiser coffee morning. There was none left over - says it all! The filling was very soft, when I make this again (and I will) I will leave more time and refrigerate it for half an hour before I fill the cake.
1st Apr, 2015
Made this for my friend's birthday and he absolutely loved it! It was moist, soft, fluffy and so good to eat! Thanks for the recipe!
16th Oct, 2014
made this yesterday. lovely light cake , making another today. mmmmmmm
30th Apr, 2012
easy and well loved by all, thank you :)


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