Light Lemon Sponge Cake
Member recipe

Light Lemon Sponge Cake

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(7 ratings)

Member recipe by


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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  • 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.
  • 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


    1. Preheat oven to 160C/fan and then Grease or line the cake tin
    2. In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go. Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
    3. 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. 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.
    4. It should be golden brown on top!
    5. Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15. Repeat steps 1-6 for the second cake tier.
    6. Whilst the cakes are cooling prepare the buttercream;
    7. 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.
    8. When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake. Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
    9. Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

Comments, questions and tips

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Mrs Dudley
25th Aug, 2019
I have now made this cake three times and has been lush each time. My hubby and mother in law loves it and my little girl loves helping to make. I am a novice baker so chuffed at my success. Listed ingredients made one tier. Added ingredients in order listed and had no probs. Sandwiched together with lemon curd and a shop bought butter cream. Thank you for sharing the recipe for this devine and definitely light lemon cake x
29th Jun, 2018
This is a really nice cake but I agree the recipe is quite confusing to follow. If you want to make it a two tier cake, you will need two tins and double the ingredients listed. I made it in two separate bowls - with one lot of ingredients in each. I also followed step 2 where it says to add ingredients in order of how they are listed. This meant adding the flour to the butter which made the batter very lumpy. I should have followed my bakers instinct and added the sugar to the butter and then the eggs then the flour. I doubled the ingredients for the lemon buttercream which was just enough to put a layer of icing in between the two cake tiers and cover the outside of the whole cake including the sides.
23rd Jul, 2015
This recipe is very very confusing. Can those who have successfully made this cake, please enlighten me - do I use the stated recipe for ONE cake tin, and do i then make two of the stated recipes, bake in two cake tins, and assemble them like in the photo? Thanks in advance.
11th Mar, 2016
The recipe above is for one cake, If you want it to look like the picture above then you need to make two and layer them, the recipe is enough for one 7 inch cake tin or a half pound loaf tin, it's just as nice done in the loaf tin with the butter cream on top, like a lemony madiera cake x
8th Mar, 2016
I made this iand split the cake mixture between two cake tins that I baked together. I just doubled up on the weight of the ingredients.I am novice cake baker so my cake looked on little bit like the one in the photo (I had no raspberries either). Found it a little bit on the sweet side but my hubby thought it was great I will have another bash a this and get some raspberries next time to offset the sweet taste!!
17th Jun, 2015
Made this last night & it was delish! I cooked each tier separate as per the instructions but cooked them for around 25-30mins each without taking them out of the oven (just tested the centre with a skewer). I also followed the advice of adding only 1/2 a teaspoon on baking powder per tier & the sponges rose perfectly. I filled the centre with buttercream & a layer of raspberries. Then finished the cake with a lemon drizzle iced topping. It looks & tastes great, will definatley be making again :)
23rd Jul, 2015
Hi Natalie, This recipe is very very confusing. Can you please enlighten me - do I use the stated recipe for ONE cake tin, and do I then make two of the stated recipes, bake in two cake tins, and assemble them like in the photo? Thanks in advance.
31st May, 2015
Must update...despite the flatness of the two cake layers and the overspill they created in my oven, they actually turned out really quite well in the end... I was cross because the sponges went flat without the inflated dome after turning them. I ended up finishing with a sweet lemon cream and a layer of blackcurrant conserve in the middle, like a version of a victoria sponge...which went down well.
31st May, 2015
This was a very confusing recipe. I couldnt work out if I should use one or two cake tins, so I used two and then doubled the recipe as advised above...or at leastI think so???! Anyway when in the oven the batter splurged out of my two 8" tins all over my oven within five minutes. What was left was well risen but I have never heard to 'turn the cake' halfway through especially a sponge, as opening the door of the oven would deflate the sponge...Anyway I decided to stick to this recipe....and sure enough the sponges completey deflated after I quickly opened the door to turn them and didnt rise again when I put the back in dissapointing and annoying.
9th Mar, 2015
Absolutely loved this recipe! have made 3 2tiered cakes after finding this :) i used the exact ingredients first time and it did sink very slightly so the 2nd and 3rd i only used 1/2 teaspoon of baking powder per tier and it was absolutely perfect. i have been complimented highly on this - considering i have never EVER made a successful cake in my whole life and then i made this i am so very impressed with it, so much so i registered on this site so i could say how much i loved it and save it in my good food bit :)


19th Jun, 2015
This bit is confusing to me: For EACH cake/tier ~ you will need double these you double the ingredients for each cake or each tier?!
6th Dec, 2014
I will make more butter cream next time as quantity nothing like the photo shows