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.