Lemon Sponge Cake

5 from 32 votes

A stunning lemon layer cake filled with fresh strawberries and cream. This British style sponge cake is tender, moist, and absolutely delectable.

Course Dessert

Cuisine British

Keyword lemon cake, lemon sponge, lemon sponge cake

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 639

Author Erren Hart

Ingredients

For the cake:

1½ cup granulated sugar
2¼ cups Butter 4 ½ sticks, softened
4 eggs
2 tablespoons lemon zest approximately 2 zested lemons
4 tablespoons lemon juice about 2 lemons
2 tablespoons milk
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

For the filling:

1 lb fresh strawberries hulled and sliced leaving a couple for the top
1¼ cups heavy whipping cream UK-Double Cream
6 tablespoons powdered sugar
1 teaspoons vanilla extract
1 tablespoon skimmed milk powder

US Customary - Metric

Instructions

For the cake:

Preheat the oven to 180°C or 350°F and grease two 8-inch cake pans.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Mix in the eggs one at a time followed by the lemon zest, lemon juice, and milk.
Add the flour, baking soda, baking powder, and salt. Mix until combined.
Split the batter between 2 greased 8 inch round pans, and bake for 35-40 minutes or until a cake tester comes out clean.
Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

For the filling:

Place one layer of the cooled cake on a cake plate. Cover with the sliced strawberries.
To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Cover the layer of strawberries with the cream, place the second layer on top of the cream and dust with powdered sugar and decorate with whole strawberries before serving.

Notes

British Sponge Cake Vs American Sponge Cake

This British-style sponge cake is denser than American sponge cakes. American sponge cakes are made by whipping egg whites and folding them into the batter for a light, fluffy cake (known as Genoise cake in the UK). If you've never had British Sponge cake, it's very similar to butter cakes in the US. They're moist, tender cakes that are a cross between a pound cake and a regular batter cake.

Be sure to prep your pans. Grease your pans and add a circle of baking paper to each pan. This will guarantee the cakes come out in one piece.
Cream the butter and sugar well and long enough. This is a vital step that's too often skipped. When you beat softened butter and sugar together at high speed, it fluffs the butter for a light airy cake texture. Doing this properly takes a full 3-5 minutes. If you skip this step, your cake will be dense, instead of light.
Don't over mix after adding the flour, over mixing will cause the cake to be heavy and dense. When in doubt - mix by hand.
Be Sure To Measure properly. Baking is a science. If you are not exact, things won't work as expected.
Leave the cake alone as it bakes. Don’t open the oven door during baking cakes need consistent heat, to rise properly. Be patient and you'll be thrilled with the results.
Cool the cake completely. Don’t rush the filling. Make sure to give your cake enough time to cool. Even a little warmth will make the filling ooze down the sides and ruin your hard work.
Don't over whip the cream. Over whipped cream will quickly become butter.

Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.

Nutrition