Lemon cake recipe

Easy Lemon Cake (All-In-One-Lemon-Sponge)

A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.
Course Dessert
Cuisine British
Keyword Birthday Cake, Celebration Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 277kcal
Author Charlotte Oates


  • 225 g self-raising flour
  • 2 tsp baking powder
  • 4 medium eggs
  • 225 g soft margarine or butter
  • 225 g caster sugar
  • Zest of 2 lemons
  • 2 tsp milk


  • Preheat your oven to 160ºC/140ºC fan.
    Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
  • Finely grate the zest of two lemons.
  • Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
  • Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat until combined.
  • Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
  • Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
  • Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.


If you would like to make this cake in a different size of round, square or rectangular tin, there is a calculator below the recipe where you can find the ingredients you need.
This cake is decorated with my lemon buttercream which can either be made with fresh lemon zest and juice, or lemon extract.


Calories: 277kcal | Carbohydrates: 32.3g | Protein: 4.1g | Fat: 14.9g | Saturated Fat: 4g | Sodium: 262.8mg | Sugar: 19.2g