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–+ servings

Light Lemon Cake for Afternoon Tea

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This fresh lemon sponge cake is light, fluffy, and moist. Made from scratch with cream cheese frosting, it’s the best lemon cake recipe!
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 1
Course: Dessert
Cuisine: American, British
Calories: 338
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Lemon Juice and zest
  • 280 g Butter
  • 285 g Caster or Granulated sugar
  • 5 medium Eggs
  • 285 g Self raising flour (If using all purpose flour, add 2 teaspoons of baking powder)
  • ½ teaspoon Baking powder
For Cream Cheese Frosting (filling and top)
  • 130 g Cream cheese full fat
  • 65 g Butter
  • 350 g Icing sugar also called powdered sugar
  • ½ teaspoon Lemon extract
For Lemon Buttercream Frosting (for filling and top)
  • 125 g Butter
  • 250 g Icing sugar
  • ½ teaspoon Lemon extract
  • Lemon zest

Method
 

  1. Juice and zest the lemon, then set aside. Grease cake pans with butter and line them with parchment paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven to 150°C (fan) or 170°C (conventional).
  2. Combine softened butter and sugar in a mixing bowl. Cream the mixture with an electric mixer until it is pale and fluffy.
  3. Add eggs one at a time to the creamed mixture, beating with the mixer until fully incorporated. Whisk in the lemon juice and zest until combined.
  4. Fold the flour and baking powder mixture into the batter using a spatula. Once combined, use the mixer for approximately 30 seconds until the batter is smooth, being careful not to overmix.
  5. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35 minutes or until a cake tester inserted into the center comes out clean.
  6. Remove the cakes from the oven and let them rest in the pans for 5 minutes. Transfer the cakes to a wire rack to cool completely.
  7. Fill and frost the cakes only after they have cooled completely.
For the Cream Cheese Frosting
  1. Combine butter and cream cheese in a bowl and whisk for 1 minute. Add icing sugar and lemon extract, then mix until the frosting is fluffy and ready to use.

Nutrition

Calories: 338kcalCarbohydrates: 43gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 166mgFiber: 1gSugar: 32g

Notes

Some Tips (Read the main post for other important notes and tips)
  • Bring the ingredients to room temperature before using.
  • It's best to use a digital measuring scale for accurate measurements. I don't advise cup measurements unless for liquid ingredients.
  • If making this in a loaf tin to make lemon loaf cake, half the recipe and pour the batter into a loaf pan. 
  • Don't rush the creaming process as this helps the cake to be soft and light.
  • Don't leave the batter to sit for too long before putting it in the oven.