Why You’ll Love This Recipe

All-in-one method – just mix everything together.
Bright, fresh lemon flavor from real lemon zest.
Light, soft, and perfectly risen sponge every time.
Versatile enough to serve plain, with buttercream, or with lemon curd.
Quick to make with minimal effort.
Perfect balance of sweetness and citrus tang.
Easy to scale up or down for different cake tin sizes.
Great as a celebration cake or a simple teatime bake.
Works beautifully with lemon buttercream or whipped cream.
Foolproof recipe even for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

225 g self-raising flour
2 tsp baking powder (level)
4 medium eggs
225 g soft margarine or butter (at room temperature)
225 g caster sugar
Zest of 2 lemons
2 tsp milk

Directions

Preheat the oven to 160ºC (140ºC fan).
Line two 20 cm round sandwich tins with baking parchment or reusable liners.
Finely grate the zest of two lemons.
Sift flour and baking powder into a large bowl.
Add eggs, margarine/butter, sugar, lemon zest, and milk. Beat with an electric mixer on slow speed (or by hand) until smooth and fully combined.
Divide the batter evenly between the two tins, spreading with the back of a spoon.
Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
Cool in tins for 10 minutes, then transfer to a wire rack. Allow to cool completely before decorating or serving.

Servings and timing

Servings: 12 slices
Active time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add lemon curd between the layers for extra citrus richness.
Use orange zest instead of lemon for a different citrus twist.
Fill with whipped cream and fresh berries for a summery version.
Top with lemon buttercream for a classic finish.
Replace some milk with lemon juice for an even stronger flavor.
Dust with powdered sugar for a simple presentation.
Bake in a square tin for easy cutting into bars.
Add poppy seeds for a lemon-poppy seed sponge variation.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate if filled with cream-based frosting; bring to room temperature before serving.
Freeze undecorated sponges for up to 3 months, wrapped tightly in cling film and foil. Defrost at room temperature before decorating.
To refresh slightly dry slices, warm in the microwave for 10–15 seconds and serve with cream or custard.

FAQs

Can I use lemon juice instead of lemon zest?

Yes, but zest gives a stronger flavor without changing the texture. Replacing some or all of the milk with lemon juice works fine.

Can I bake this in one deep tin instead of two layers?

Yes, but increase the baking time to about 45–50 minutes and check with a skewer.

What’s the best frosting for this cake?

Lemon buttercream is most popular, but whipped cream, cream cheese frosting, or simple icing sugar glaze all work beautifully.

Can I make cupcakes with this recipe?

Yes, the batter makes about 18 cupcakes. Bake at the same temperature for 18–20 minutes.

How do I know when the cake is ready?

Insert a skewer into the center—if it comes out clean, the cake is done.

Can I use plain flour instead of self-raising?

Yes, but add 2 tsp of baking powder per 225 g of flour to ensure it rises properly.

How can I make the cake extra moist?

Adding a spoonful of lemon curd or a drizzle of lemon syrup after baking helps keep it moist.

Can I double the recipe for a larger cake?

Yes, simply scale the ingredients while keeping the ratios the same. Cooking time may need adjusting.

Can I make it dairy-free?

Yes, use dairy-free margarine and a plant-based milk alternative.

Is this cake suitable for freezing?

Yes, both whole sponges and individual slices freeze well for up to 3 months.

Conclusion

This Easy Lemon Cake is a timeless, zesty classic that works for every occasion. With its foolproof all-in-one method, it delivers a moist, fluffy sponge with minimal effort. Whether served simply with a dusting of sugar or dressed up with lemon buttercream and curd, this recipe is sure to become a go-to favorite in your kitchen.