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Light Lemon Sponge Cake
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Light Lemon Sponge Cake

By graceemma (GoodFood Community)
A star rating of 4.4 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Plus 20 minutes cooling for each cake ~ roughly
  • More effort
  • Serves 8
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
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Ingredients

  • 1 or 2 cake tins 8x8inch

NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.

  • NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.

For EACH cake/tier ~ you will need double these ingredients

  • 100g softened butter (1/2 fat or light)
  • 175g self raising flour
  • 1tsp baking powder
  • 175g caster sugar
  • 2 eggs (whisked)
  • 6tbsp whole/full fat milk
  • 1 grated lemon rind

For the Lemon Buttercream

  • 55g butter (1/2 fat or light)
  • 1tbsp lemon juice
  • 2tspns grated lemon rind
  • 250g icing sugar
  • To decorate (optional)
  • Icing sugar
  • Raspberries

Method

  • STEP 1
    Preheat oven to 160C/fan and then Grease or line the cake tin
  • STEP 2
    In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
  • STEP 3
    Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
  • STEP 4
    Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
  • STEP 5
    To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
  • STEP 6
    It should be golden brown on top!
  • STEP 7
    Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
  • STEP 8
    Repeat steps 1-6 for the second cake tier.
  • STEP 9
    Whilst the cakes are cooling prepare the buttercream;
  • STEP 10
    using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
  • STEP 11
    When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
  • STEP 12
    Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
  • STEP 13
    Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

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Overall rating

A star rating of 4.4 out of 5.10 ratings
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