Delia Smith Lemon Sponge Cake Recipe

This Delia Smith lemon sponge cake is made with self-raising flour, golden caster sugar, butter, eggs, and fresh lemon zest. The all-in-one method means the batter comes together with an electric hand whisk in about a minute. Filled with sharp lemon curd and topped with a drizzly glacé icing, it serves 8 and takes under an hour.

I make this every time someone asks for a “proper lemon cake” because no one ever leaves a crumb behind. If you love this lemon sponge, try Delia’s Lemon Drizzle Cake for something even more lemony.

Lemon Sponge Cake Ingredients

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

What You’ll Need

A pair of 20cm loose-base sandwich tins is essential for this cake. Silverwood tins are handmade in Birmingham and conduct heat evenly, giving a perfectly level sponge every time. A Microplane Classic zester gets the finest lemon zest without any pith, which makes a real difference to the crumb.

For the all-in-one method, a KitchenAid hand mixer handles the quick 1-minute beat without overworking the batter.

How to Make Lemon Sponge Cake

1. Heat the oven: Preheat to 170°C (150°C Fan / Gas Mark 3). Grease two 20cm sandwich tins and line the bases with baking parchment. Delia’s original recipe uses 18cm tins for a taller cake, so 20cm tins give a slightly wider, thinner sponge.
2. Combine everything: Sift the self-raising flour and baking powder into a large mixing bowl. Add the butter, golden caster sugar, eggs, lemon zest, and lemon juice.
3. Beat briefly: Beat with a KitchenAid hand mixer or similar electric whisk for about 1 minute until smooth and creamy. Do not overbeat or the sponge will turn tough.
4. Bake: Divide the mixture evenly between the two tins and level the tops with a palette knife. Bake on the centre shelf for 30–35 minutes.
5. Test for doneness: The cakes are ready when golden brown, well-risen, and springing back when lightly pressed in the centre. They should be shrinking slightly from the sides of the tin.
6. Cool: Leave in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely before filling.
7. Fill with curd: Place one sponge upside down on a serving plate. Spread generously with the lemon curd. Place the second sponge on top, right side up.
8. Ice the top: Sift the icing sugar into a bowl. Stir in enough lemon juice to make a thick but pourable icing that coats the back of a spoon. Pour over the top of the cake, letting it drizzle down the sides, and decorate with lemon zest strips.

What Makes This Lemon Sponge Cake So Easy?

• The all-in-one method explained: Every ingredient goes into the bowl at the same time, no creaming or staged additions. The extra baking powder gives the lift that creaming would normally provide. This is the same Delia Smith all-in-one sponge method used in her Victoria Sponge, and one minute with an electric whisk is all you need.
• Curd quality matters: The filling is purely lemon curd, so use a good jar with real butter and eggs listed in the ingredients. Cheap curd tastes synthetic and overly sweet.
• Icing consistency: Add the lemon juice drop by drop. Glacé icing goes from a perfect paste to runny water very quickly. If it gets too thin, sift in more icing sugar.
• Never skip the zest: Use a Microplane zester to get fine, fluffy zest without catching any bitter pith. The zest provides the essential oils that flavour the actual cake crumb. Without it, the sponge tastes plain.
• Homemade lemon curd option: Delia’s original Iced Lemon Curd Layer Cake uses homemade curd. Combine the zest and juice of 1½ lemons, 110g golden caster sugar, 3 eggs, and 75g butter in a heatproof bowl. Set it over barely simmering water, whisking occasionally for 20 minutes until thick.
• If your sponge sinks: The usual causes are overbeating the batter, opening the oven door too early, or old baking powder. Get the tins into the oven straight after mixing. The raising agents need heat to work, not time sitting on the worktop.

What Goes Well With This Cake?

This lemon sponge is a natural centrepiece for afternoon tea. A cup of Earl Grey with a slice of lemon mirrors the citrus notes perfectly. For a summer garden party, serve it alongside homemade lemonade or an elderflower cordial.

To turn it into a proper dessert, add whipped double cream and fresh raspberries on the side. For a bigger lemon spread, pair it with Delia’s Lemon and Blueberry Cake on the same table.

How Should You Store This Cake?

Keep the assembled cake in an airtight tin at room temperature for up to 3 days. In hot weather, store it in the fridge but bring it back to room temperature before serving so the sponge softens again.

You can freeze the sponge layers unfilled and un-iced for up to 3 months. Wrap each one individually in cling film. Thaw fully before assembling with curd and icing.

Nutrition Facts

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

Nutrition information is estimated per slice (serves 8).

Frequently Asked Questions

You May Also Like:

• Delia Smith Victoria Sponge Cake Recipe
• Delia Smith Lemon Drizzle Cake Recipe
• Delia Smith Fatless Sponge Recipe
• Delia Smith Fruit Cake Recipe