Mary Berry’s Lemon Sponge Cake is a zesty, light, and fluffy cake that’s perfect for any occasion. The fresh lemon flavor gives this classic sponge a refreshing twist, making it ideal for an afternoon tea or a dessert to impress. With its delicate crumb and tangy lemon icing, this cake strikes the perfect balance between sweet and tart.
Mary Berry Lemon Sponge Cake
Mary Berry’s Lemon Sponge Cake is a classic British sponge cake infused with the bright and zesty flavor of fresh lemons. This light and airy sponge is layered with a tangy lemon buttercream and topped with a drizzle of lemon icing. It’s a versatile cake that works just as well for a casual afternoon treat as it does for a special occasion. Mary Berry’s method ensures the sponge is perfectly moist and full of flavor with every bite.
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Why You Should Try This Recipe
- Bright and zesty flavor: The fresh lemon adds a refreshing tang to the sweet sponge.
- Perfectly moist sponge: With the right balance of ingredients, the sponge is soft and light.
- Easy to make: Simple ingredients and clear steps make this cake ideal for bakers of all levels.
- Versatile: Perfect for a celebration or a casual tea-time treat.
- Delicious layers: The lemon buttercream and drizzle provide an extra layer of flavor and texture.
Ingredients Needed to Make Mary Berry’s Lemon Sponge Cake
For the Cake:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 2 teaspoons
- Eggs: 4 large
- Lemon zest: From 2 lemons
For the Lemon Buttercream:
- Butter: 100g, softened
- Icing sugar: 200g
- Lemon juice: 2 tablespoons
- Lemon zest: From 1 lemon
For the Icing Drizzle:
- Icing sugar: 150g
- Lemon juice: 3 tablespoons
Equipment
- 2 x 20cm (8-inch) round cake tins
- Electric hand mixer or stand mixer
- Mixing bowls
- Spatula
- Zester or fine grater
- Baking parchment
Instructions to Make Mary Berry’s Lemon Sponge Cake
Step 1: Prepare the Cake Batter
- Preheat the oven: Set the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
- Add the eggs and lemon zest: Beat in the eggs one at a time, followed by the zest of two lemons, until fully incorporated.
- Fold in the dry ingredients: Gently fold in the self-raising flour and baking powder, being careful not to overmix.
Step 2: Bake the Sponge
- Divide the batter: Evenly distribute the batter between the two prepared tins, smoothing the tops with a spatula.
- Bake: Place the tins in the preheated oven and bake for 25 minutes, or until the sponges are golden and springy to the touch.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 3: Make the Lemon Buttercream
- Beat the butter: In a bowl, beat the softened butter until smooth.
- Add the icing sugar and lemon juice: Gradually add the icing sugar and lemon juice, beating until light and creamy. Stir in the zest of one lemon.
Step 4: Assemble the Cake
- Spread the buttercream: Once the sponges have cooled, spread the lemon buttercream evenly over the top of one sponge. Place the second sponge on top to create a sandwich.
Step 5: Add the Lemon Drizzle Icing
- Make the icing: In a small bowl, mix the icing sugar and lemon juice until smooth and pourable.
- Drizzle over the cake: Drizzle the lemon icing over the top of the cake, letting it gently run down the sides for a decorative finish.
What Goes Well With Mary Berry’s Lemon Sponge Cake?
- Whipped cream: A light and fluffy complement to the zesty cake.
- Fresh berries: Raspberries or strawberries add a fruity contrast.
- Lemon curd: Serve with a spoonful of lemon curd for an extra lemony hit.
- Tea or coffee: A cup of tea or coffee makes the perfect pairing for this cake.
- Vanilla ice cream: For a refreshing touch, serve with a scoop of vanilla ice cream.
Expert Tips for Making the Best Lemon Sponge Cake
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature for a smooth batter.
- Don’t overmix the batter: Fold in the flour gently to keep the sponge light and fluffy.
- Test for doneness: Check the cake with a skewer – if it comes out clean, the cake is ready.
- Zest lemons carefully: Make sure to only zest the outer layer of the lemons and avoid the bitter white pith.
Easy Variations of Mary Berry’s Lemon Sponge Cake
- Lemon and raspberry sponge: Add fresh raspberries to the batter for a fruity twist.
- Gluten-free version: Use gluten-free self-raising flour to make a gluten-free version of this cake.
- Orange sponge: Swap the lemons for oranges to create a bright orange sponge cake.
- Lemon poppy seed sponge: Add 2 tablespoons of poppy seeds to the batter for a delightful texture.
Best Practices to Store Mary Berry’s Lemon Sponge Cake
- Room temperature storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If filled with cream or fresh fruit, store the cake in the fridge for up to 3 days.
- Freezing: You can freeze the sponges before filling. Wrap each layer tightly in cling film and freeze for up to 2 months. Thaw at room temperature before assembling.
Best Practices to Reheat Mary Berry’s Lemon Sponge Cake
- Microwave reheating: Reheat individual slices in the microwave for 10-15 seconds on medium power for a quick refresh.
- Oven reheating: Warm slices in a 150°C (300°F) oven for 5-10 minutes to revive their freshness.
How Can I Make Lemon Sponge Cake Healthier?
- Reduce sugar: You can reduce the sugar in the sponge and icing without compromising the flavor too much.
- Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add more fiber.
- Lighten the buttercream: Use less butter in the buttercream or replace it with a lower-fat spread.
Nutrition Value (per serving):
- Calories: 350 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 15g
- Fiber: 1g
Final Words
Mary Berry’s Lemon Sponge Cake is a delightful, zesty treat that brings a burst of fresh lemon flavor to a classic sponge. Perfect for celebrations or just an afternoon pick-me-up, this cake is light, refreshing, and easy to make.
More By British Baking Recipes
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Mary Berry Lemon Sponge Cake
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Sponge Cake is a classic British sponge cake infused with the bright and zesty flavor of fresh lemons. This light and airy sponge is layered with a tangy lemon buttercream and topped with a drizzle of lemon icing. It’s a versatile cake that works just as well for a casual afternoon treat as it does for a special occasion. Mary Berry’s method ensures the sponge is perfectly moist and full of flavor with every bite.
Ingredients
For the Cake:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 2 teaspoons
- Eggs: 4 large
- Lemon zest: From 2 lemons
For the Lemon Buttercream:
- Butter: 100g, softened
- Icing sugar: 200g
- Lemon juice: 2 tablespoons
- Lemon zest: From 1 lemon
For the Icing Drizzle:
- Icing sugar: 150g
- Lemon juice: 3 tablespoons
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven: Set the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
- Add the eggs and lemon zest: Beat in the eggs one at a time, followed by the zest of two lemons, until fully incorporated.
- Fold in the dry ingredients: Gently fold in the self-raising flour and baking powder, being careful not to overmix.
Step 2: Bake the Sponge
- Divide the batter: Evenly distribute the batter between the two prepared tins, smoothing the tops with a spatula.
- Bake: Place the tins in the preheated oven and bake for 25 minutes, or until the sponges are golden and springy to the touch.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 3: Make the Lemon Buttercream
- Beat the butter: In a bowl, beat the softened butter until smooth.
- Add the icing sugar and lemon juice: Gradually add the icing sugar and lemon juice, beating until light and creamy. Stir in the zest of one lemon.
Step 4: Assemble the Cake
- Spread the buttercream: Once the sponges have cooled, spread the lemon buttercream evenly over the top of one sponge. Place the second sponge on top to create a sandwich.
Step 5: Add the Lemon Drizzle Icing
- Make the icing: In a small bowl, mix the icing sugar and lemon juice until smooth and pourable.
- Drizzle over the cake: Drizzle the lemon icing over the top of the cake, letting it gently run down the sides for a decorative finish.
