Lemon Cream Sponge Cake

Lemon cake decorated with a daffodil, with plates and cups beside it

When life gives you lemons… make lemon cake!

March’s recipe of the month comes from Sue, a member of the dedicated team of volunteers at Perennial. Following a tough competition between a selection of recipes, this Lemon Cream Sponge Cake came out on top. It’s the perfect treat to enjoy with a big cup of tea after a day of gardening.


  1. Pre-heat oven 180F/Fan160F/Gas 4.
  2. Grease 2 x 18/20cm sandwich tins and line bases with baking parchment.
  3. Measure all the cake ingredients into a large bowl and beat together until thoroughly blended.
  4. Divide mixture between the 2 sandwich tins and level the surfaces.
  5. Bake in a preheated oven for about 25 minutes until risen and tops spring back when pressed lightly with a finger.
  6. Cool in tin for 10 minutes and then turn out, peel off parchment and finish cooling on a wire rack.
  7. Whisk cream until it holds it shape then fold in the lemon curd.
  8. When the cakes have cooled, sandwich the 2 layers together with the filling.
  9. Dust the top with a little icing sugar to serve.

Tip: for an extra lemony zing, mix together 150g sieved icing sugar with 2 tablespoons lemon juice to make a glacé icing for the top of the cake.


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  • 175g softened butter or margarine
  • 175g caster sugar
  • 175g self raising flour
  • 1.5 level teaspoons baking powder
  • 3 large eggs beaten
  • Zest of 1 lemon
  • 2 tablespoons lemon juice


For the filling

  • 150mls double /whipping cream
  • 4 to 5 tablespoons good quality lemon curd


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