Delia Smith Lemon Sponge Cake

This classic Delia Smith lemon sponge cake is light, softly risen, and full of fresh citrus flavour. The crumb is tender and buttery, with just the right balance of sweetness and sharp lemon. It is an easy, reliable bake that suits both beginners and confident home bakers. From start to finish, it takes just over an hour, making it ideal for a relaxed afternoon bake.

Ingredients

For the sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 teaspoon baking powder
Finely grated zest of 2 unwaxed lemons
2 tablespoons fresh lemon juice
2 tablespoons milk

For the lemon icing

150g icing sugar, sifted
2 to 3 tablespoons fresh lemon juice

How to Make Delia Smith Lemon Sponge Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin, making sure the base is well covered with parchment.
Cream the butter and sugar: Beat the butter and caster sugar together until pale, light, and fluffy. This helps give the cake its soft texture.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent curdling.
Mix the batter: Gently fold in the remaining flour, baking powder, lemon zest, lemon juice, and milk until just combined.
Bake: Spoon the mixture into the tin, level the top, and bake for 30 to 35 minutes until golden and springy in the centre.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
Ice the cake: Mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the cooled cake.

Tips for Best Results

How do I keep the sponge light?

Make sure the butter is very soft before creaming, and avoid overmixing once the flour is added.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always test the centre before removing.

Can I make the lemon flavour stronger?

Add extra lemon zest rather than more juice, as too much liquid can affect the texture.

Serving Suggestions

Serve with a cup of tea or coffee
Add a spoonful of softly whipped cream on the side
Decorate with thin strips of lemon zest for a simple finish

Storage

Room temperature

Store the cake in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days, bringing to room temperature before serving.

Freezing

The uniced sponge can be frozen for up to 2 months. Wrap well and thaw fully before icing.

Nutrition

Calories: 385 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 21g
Saturated fat: 13g
Sodium: 160mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly flavoured and naturally sweet, making it ideal for all ages.