Delia Smith Lemon Sponge Cake Recipe

This lemon sponge cake is a simple British sandwich cake with a bright citrus flavour and a soft, buttery crumb. A layer of lemon curd adds a tangy contrast to the delicate sponge, while a light dusting of icing sugar keeps the finish simple. This easy recipe is suitable for beginners and takes about 90 minutes, including cooling and assembly. It is inspired by the classic home-baking style associated with Delia Smith rather than presented as her original recipe.

Ingredients

For the Lemon Sponge

• 225g unsalted butter, softened, plus extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• Finely grated zest of 2 unwaxed lemons
• 1 tablespoon lemon juice
• 1 to 2 tablespoons milk, if needed

For the Filling and Topping

• 150g lemon curd
• 1 tablespoon icing sugar, for dusting

How to Make Lemon Sponge Cake

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment. Position a shelf in the middle of the oven.
• Cream the butter and sugar: Put the softened butter and caster sugar in a large bowl. Beat with an electric mixer or a wooden spoon for 3 to 5 minutes, until pale and fluffy.
• Add the eggs: Beat the eggs lightly in a jug. Add them to the butter mixture a little at a time, beating after each addition. If the mixture begins to look curdled, beat in a spoonful of the measured flour.
• Fold in the flour and lemon: Sift in the flour and baking powder. Add the lemon zest and juice, then fold gently with a large spoon or spatula until no streaks of flour remain. If the batter is too stiff to drop slowly from the spoon, fold in 1 to 2 tablespoons of milk.
• Fill the tins: Divide the batter evenly between the prepared tins and gently level the tops. Avoid pressing down firmly, as this can knock out some of the air.
• Bake the sponges: Bake for 22 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean. If necessary, bake for another 2 to 3 minutes and check again.
• Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave the sponges until completely cool, about 35 to 40 minutes.
• Assemble and finish: Place one sponge on a serving plate and spread the lemon curd over it, leaving a small border around the edge. Set the second sponge on top and dust with icing sugar just before serving.

Tips for a Light Lemon Sponge

How soft should the butter be?

The butter should give easily when pressed but still hold its shape. Butter that is too cold will be difficult to cream, while melted butter will not hold air in the same way.

Why did my sponge turn out dense?

Dense sponge can result from under-creaming the butter and sugar or overmixing after the flour is added. Beat the butter mixture until noticeably lighter, then fold in the flour just until combined. Check that your baking powder is in date, too.

How can I get more lemon flavour?

Use freshly grated lemon zest and avoid the bitter white pith underneath. For a sharper filling, choose a tangy lemon curd. Adding extra juice to the batter can change its consistency, so it is better to add flavour through the zest or filling.

How do I stop the cake from sinking?

Preheat the oven fully and avoid opening the door during the first 20 minutes. Check that the centres are springy and a skewer comes out clean before removing the cakes from the oven.

Serving Suggestions

• Serve a slice with a pot of tea for an afternoon treat.
• Add fresh raspberries or strawberries for a fruity contrast.
• Serve with a spoonful of lightly whipped cream or crème fraîche.
• Offer extra lemon curd alongside for those who enjoy a sharper flavour.

Storage

Room Temperature

Store the assembled cake in an airtight container in a cool place for up to 2 days, provided the lemon curd packaging permits room-temperature storage. If the curd requires refrigeration after opening, refrigerate the cake instead.

Refrigerator

Keep the cake covered in the refrigerator for up to 3 days. Bring slices to room temperature before serving for the softest texture. If you add fresh cream, refrigerate promptly and follow the cream’s use-by date.

Freezing

For the best texture, freeze the unfilled, completely cooled sponges. Wrap each layer well and freeze for up to 3 months. Defrost at room temperature while still wrapped, then fill with lemon curd and dust with icing sugar.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 325 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 150mg

Nutrition values are estimates and will vary with ingredient brands and portion sizes.

FAQs

Delia Smith Lemon Sponge Cake Recipe

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft, buttery lemon sponge sandwich filled with tangy lemon curd and finished with icing sugar. Inspired by classic British home baking.

Ingredients

• 225g unsalted butter, softened, plus extra for greasing

• 225g caster sugar

• 4 large eggs, at room temperature

• 225g self-raising flour

• 1 teaspoon baking powder

• Finely grated zest of 2 unwaxed lemons

• 1 tablespoon lemon juice

• 1 to 2 tablespoons milk, if needed

• 150g lemon curd

• 1 tablespoon icing sugar, for dusting

Directions

• Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
• Beat the softened butter and caster sugar for 3 to 5 minutes until pale and fluffy.
• Beat the eggs lightly and add them a little at a time, beating after each addition. Add a spoonful of the measured flour if the mixture begins to curdle.
• Sift in the flour and baking powder. Add the lemon zest and juice and fold gently until combined. Add 1 to 2 tablespoons milk if needed for a soft dropping consistency.
• Divide the batter between the tins and level the tops. Bake for 22 to 25 minutes until golden and springy, and a skewer comes out clean.
• Cool in the tins for 5 minutes, then turn out onto a wire rack, peel off the parchment and cool completely.
• Spread one sponge with lemon curd, leaving a small border. Top with the second sponge and dust with icing sugar.

Notes

• Use softened butter and room-temperature eggs for an even batter.
• Fold gently after adding the flour.
• Freeze the cooled, unfilled sponges for up to 3 months.