Delia Smith Lemon Sponge Cake Recipe

This zesty Lemon Sponge Cake is a tea time classic as well as being incredibly light! Using the all-in-one method makes the batter come together in seconds, which along with the sharp lemon curd filling adds a bright, citrusy punch to this cake that is so refreshing on a sunny afternoon.

Delia Smith Lemon Sponge Cake Recipe Ingredients

• The Sponge:
  • 175g (6 oz) self-raising flour, sifted
  • 1 tsp baking powder
  • 175g (6 oz) spreadable butter (or baking margarine)
  • 175g (6 oz) caster sugar
  • 3 large eggs
  • Finely grated zest of 1 lemon
• The Filling:
  • 4–5 tbsp good quality lemon curd
• The Icing:
  • 175g (6 oz) icing sugar, sifted
  • Juice of 1 lemon (approx. 2–3 tbsp)
• Decoration:
  • Lemon zest strips or jelly lemon slices

How To Make Delia Smith Lemon Sponge Cake Recipe

1. Prep the oven: Preheat the oven to 170°C (150°C fan/325°F/Gas 3). Grease two 20cm (8 inch) sandwich tins and line the bases with baking parchment.
2. Mix the batter: Sift the self-raising flour and baking powder into a large mixing bowl. Add the butter, caster sugar, eggs, and lemon zest.
3. Beat: Using an electric hand whisk, beat everything together for about 1 minute until you have a smooth, creamy consistency. Be careful not to over-beat, or the sponge will be tough.
4. Bake: Divide the mixture evenly between the two prepared tins and level the tops with a palette knife. Bake on the center shelf of the oven for 30–35 minutes.
5. Check doneness: The cakes are ready when they are golden brown, well-risen, and spring back when lightly pressed in the center. They should also be shrinking away slightly from the sides of the tin.
6. Cool: Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment paper and leave to cool completely.
7. Fill: Place one sponge layer upside down on a serving plate. Spread generously with the lemon curd. Place the second sponge on top (right side up).
8. Ice: Sift the icing sugar into a bowl. Gradually stir in enough lemon juice to make a spreadable icing (it should be thick enough to coat the back of a spoon but still pourable). Pour the icing over the top of the cake, letting it drizzle down the sides slightly. Decorate with lemon zest.

Recipe Tips!

• Curd Quality: Since the filling is purely lemon curd, use a high-quality jar (like “luxury” curd with butter and eggs) or make your own. Cheap curd can taste synthetic and overly sweet.
• Icing Consistency: Add the lemon juice drop by drop. Glacé icing goes from “perfect paste” to “runny water” very quickly. If it gets too thin, just add more icing sugar.
• All-in-One Ease: This method relies on the baking powder for lift. Get the cake into the oven immediately after mixing so the raising agents work their magic in the heat, not on the counter.
• Zest is Best: Don’t skip the zest in the sponge! The lemon juice goes in the icing, but the zest provides the essential oils that flavor the actual cake crumb.

What To Serve With Delia Smith Lemon Sponge Cake Recipe?

This Delia Smith Lemon Sponge Cake Recipe is the perfect centerpiece for a traditional Afternoon Tea! A delicate cup of Earl Grey Tea with a slice of lemon echoes the citrus notes beautifully. For a summer garden party, serve it with a glass of homemade Lemonade or an Elderflower Cordial! If you want to make it a dessert, a dollop of Mascarpone Cream on the side adds a luxurious touch.

How To Store Delia Smith Lemon Sponge Cake Recipe

• Room Temp: Store the cake in an airtight tin at room temperature. It keeps moist for up to 3 days.
• Refrigerate: If the weather is hot, you can refrigerate it, but bring it back to room temperature before serving to soften the sponge.
• Freeze: You can freeze the sponges (unfilled and un-iced) for up to 3 months. Wrap individually in cling film. Thaw fully before assembling.

Delia Smith Lemon Sponge Cake Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g

Nutrition information is estimated per slice (serves 8).

FAQs

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Fruit Cake​ Recipe
• Delia Smith Dundee Cake Recipe​