Lemon cake

(500 ratings)
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  • Serves: 12

  • Prep time:

  • Cooking time:

Lemon cake is delicious, quick and easy to make and this lemon cake recipe is a real winner. It's difficult not to gobble this delicious lemon cake down as soon as you've made it - but try to freeze a few slices for tomorrow! Another great cake from Woman's Weekly. This delicious, quick and easy lemon sponge cake recipe is a real winner. Infused with fresh lemons and topped with a sweet lemon curd buttercream. This cake serves 12 people and will take around 35 mins to bake plus cooling and decorating time. Store any leftover lemon cake in an airtight container for up to 2 days. This sponge cake recipe would work just as well with other citrus fruits instead. Try orange or lime.

Sue's tip: Freeze cake at the end of step 5. Allow the cake to defrost before filling and frosting.


 For the lemon cake:
  • 250g butter, softened
  • 250g caster sugar
  • 250g self-raising flour
  • 4 medium eggs
  • 2tbsp milk
  • Finely zested rind of 2 lemons
For the lemon syrup:
  • 4 level tbsp caster sugar
  • 4tbsp water
  • Juice 2 lemons

For the lemon  filling:

  • 3 level tbsp lemon curd

For the lemon frosting:

  • 125g unsalted butter, softened
  • 250g icing sugar
  • 4 level tbsp lemon curd
  • Pinch of salt
  • 2 x 18cm solid base sandwich tins, buttered and base-lined


  1. Set the oven to 180C.
  2. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
  3. Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
  4. Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
  5. When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
  6. Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
  7. To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 540(kcal)
  • Fat 29.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(500 ratings)

Your comments

Lilly Hunter

I made this without the icing and curd filling. It looks fine and tastes pleasantly tart from the lemon juice, but it is frightfully greasy. I weighed all the ingredients carefully on a digital scale. Perhaps reduce the amount of butter a bit?



A'isha Zamir

I made this last night and loved it!! The lemon sugar syrup was difficult to do though, I tried doing it the first time and it didn't work so I tried it again with another recipie, that turned out better. Also with the frosting, it was a bit too sweet for me so next time I'll be halving the icing sugar. Sponge was lovely. Will be using the leftover icing to make some lemon cupcakes today


This is the fluffiest, creamiest and most delicious sponge I have ever made! I used 200 gr regular butter and added about a spoonful of lemon juice.


How do I change the amount of ingredients as I am using a 6-inch cake tin, not a 7-inch one


Caker came out almost in pieces and quite shallow so can't cut it like recipe says. I used lemon juice in the mix as didn't have any lemon rind, I wonder if this is where it went wrong? Anyone else have the same problem?


Looking at the time difference between the original post and your reply, I think the recipe has been updated since several people mentioned about the syrup ingredients amount not being listed.


It clearly states the ingredients needed for the syrup......... For the syrup: 4 level tbsp caster sugar 4tbsp water Juice 2 lemons


I made this for my Macmillan coffee morning but didn't do the filling or frosting as my hubby doesn't like them and it was divine! I'd recommend covering with tin foil half way through xx


I made this cake for my daughters birthday you could have heard a pin drop as the whole family ate it which is a testament to how good this is my family quiet ! It was quite simply amazing I would recommend anyone to try it

Suzzys shop

This cake is amazing ! Everyone loved it ! So easy to do and to put your own twist on it as I did , with a dash of homemade Limoncello to the frosting , then decorated with a few lemon shavings on top before I grated the 2 lemons into the mixture .


My cake came out of the oven shallower than when it went in! where did I go wrong?!?! Hope it tastes nice anyway! :)


The juice of two lemons is the amount you need for the syrup.that is how i read it.hope that helps.


I didn't realise til I was walking round supermarket with printed out recipe that no measures were given for the syrup. I used meaures out of another book of 4tbps icing sugar, 3 tbps lemon juice and the water. Which seemed to work ok.


No ingredients given for the syrup - except water! How much lemon juice and how much sugar, please?


Made this cake but change it slightly due to no details on how much sugar and lemon juice needed in the syrup?? this was a pity but the cake sponge was perfect light and fluffy. I am attempting to make 20 of the cake recipes of this website and mark them in how they taste and look 10/10 for this cake would recommend it to friends and family a perfect keepsake cake recipe


Thank goodness the recipe is on here after I misplaced it. However, it doesn't say how much lemon juice is needed for the syrup.

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