Mary Berry Lemon Sponge Cake Recipe

This light fluffy Mary Berry Lemon Sponge Cake is made with fresh lemons, butter, and caster sugar and ready in 50 minutes. Cutting through the soft crumb reveals a vibrant burst of citrus filling that smells incredibly fresh. I make this easy all-in-one bake whenever I need a reliable weekend treat.

Why This Classic Works

I used to overmix my cake batters, resulting in heavy and dense sponges. This all-in-one method completely solved that problem for me.

By putting all the ingredients into one bowl, you save time and reduce the risk of tough gluten forming. I always ensure my butter is very soft before starting.

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Mary Berry Lemon Sponge Cake Ingredients

• 225g softened unsalted butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 unwaxed lemons, zested
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  For the Filling and Icing:

  
  
• 150ml double cream, whipped
• 3 tbsp lemon curd
• 100g icing sugar
• 1 tbsp lemon juice

How To Make Mary Berry Lemon Sponge Cake

1. Prep the tins: Preheat the oven to 180C or 160C fan. Grease and line two 20cm round sandwich tins with baking paper.
2. Mix the batter: Place the butter, caster sugar, eggs, flour, baking powder, and lemon zest into a large bowl. Beat for two minutes until smooth.
3. Divide and bake: Pour the mixture evenly between the prepared tins and level the tops. Bake for 25 minutes until golden and springing back when pressed.
4. Cool the cakes: Leave the sponges in their tins for five minutes. Turn them out onto a wire rack to cool completely.
5. Fill the sponge: Spread the lemon curd over one cake layer, then top with the whipped double cream. Place the second sponge on top.
6. Add the icing: Mix the icing sugar with the lemon juice until smooth. Drizzle this icing over the top of the cake.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the cake batter to curdle and affect the final rise.
• Soften the butter: The all-in-one method requires very soft butter to blend smoothly with the dry ingredients.
• Check the middle: Insert a skewer into the centre of the cake to ensure it comes out clean before removing from the oven.

What To Serve With Lemon Sponge Cake

Serve this cake with a pot of Earl Grey tea or a strong black coffee. The bitter notes of the tea balance the sweet citrus flavours. You can also offer a small jug of pouring cream for extra richness.

How To Store

Store the filled cake in an airtight container in the fridge for up to three days. If you leave it unfilled, the sponges can stay at room temperature for four days. Unfilled sponges freeze brilliantly for up to three months.

FAQs

Can I use plain flour?

Yes, but you must add two teaspoons of baking powder for every 150g of plain flour to get the right rise.

Why did my cake sink in the middle?

Opening the oven door too early causes the sudden drop in temperature that makes sponges sink. Wait until the cooking time is almost up.

Can I make this as a traybake?

You can bake this batter in a lined rectangular tin, but you will need to increase the baking time to about 35 minutes.

Nutrition

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 210mg
• Total Carbohydrate: 48g
• Protein: 5g

Try More Recipes:

• Mary Berry Lemon Drizzle Cake Recipe with Yogurt
• Mary Berry Lemon Drizzle Cake Recipe
• Mary Berry Lemon Cake with Lemon Curd Recipe