A cake stand serving a sponge cake filled with lemon curd and whipped cream

Sponge cake

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(52 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 8 - 10

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal376
  • fat21g
  • saturates12g
  • carbs40g
  • sugars23g
  • fibre1g
  • protein6g
  • salt0.7g
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Ingredients

  • 225g softened butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp vanilla extract
  • 225g self-raising flour
  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • Optional fillings of lemon curd, jam, lightly whipped cream
  • icing sugar for dusting

Method

  1. Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

  2. Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

  3. Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

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Comments, questions and tips

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hannahspruijt
24th Sep, 2019
I usually cut down the sugar content by at least a third, but even then it works out about 3 or 4 tsp sugar per slice. We are teaching our children that it is just something to have not very often, rather than a regular thing. I find crumbles and things like that can be made with no sugar or just a tsp of honey in with the fruit (strawbs and eating apples etc) and they're still yummy.
nbeddoe
31st Oct, 2018
My daughter and I just made a five-layer version of this as first go at a rainbow cake. It's perfect. We used a fifth less sugar and it's stil sweet enough.
Cho_chocolate
11th Jun, 2018
5.05
Loved this sponge cake! So moist and airy, and the lemon gives it a bit of pazzaz. I reduced the sugar and it was still delicious!
Tonimarie Fitzpatrick's picture
Tonimarie Fitzp...
15th May, 2018
5.05
Super smashing braw sponge cake Lovingly. Thanks cake. Toni Bonni Scotland and Bonni Fitzpatrick Mother & Daughter x
Ellie269
6th Feb, 2018
5.05
One of the nicest cakes I have ever tasted! Such a light sponge and tasted great wth lemon curd. Will definitely be trying again with cream!
Olivia Smith's picture
Olivia Smith
21st Jan, 2018
When I was makeing this I doubled the recipe so I could have four cakes it only made two cakes
Patrick Harris's picture
Patrick Harris
29th Nov, 2017
5.05
Think that the lemon zest makes this cake, and lovely tip for adding eggs s l o w l y.

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