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Classic Lemon Cake on a cake stand with a slice cut out showing the lemon filling next to a bag of Silver Spoon Icing and Caster sugar
45Total Time
25Prep Time
20Bake Time

Classic Lemon Cake

5 Reviews

About our Lemon Cake Recipe

Zesty, fluffy and moreish, this classic lemon cake is everything and more. Two layers of sponge cake sandwiched together with a generous smothering of lemon curd, and Silver Spoon Icing buttercream swirls - we know you'll love a slice (or two) of this coffee shop style lemon cake. If you're feeling extra fancy, frost the entire cake with refreshing lemon buttercream, turning this simple lemon cake into a citrussy showstopper perfect for Mother's Day or Jubilee.

Adding citrus fruit to your bake is one of the best ways of adding natural flavouring, and elevating your biscuits, cakes or even cookies to another level. Speaking of biscuits, cakes and cookies - get your lemon squeezers at the ready and get zesting for one of our deliciously citrus bakes. Try our family favourite Lemon Drizzle Swiss Roll, keep it sweet with some Citrus Gingerbread Cookies, or stack 'em up high with some Lemon & Turmeric Pancakes

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    For the cake: heat the oven to 190°C, (170°C, gas mark 5). Butter two 20 cm/ 8" sandwich tins and line with non-stick baking paper

  2. Step 2:

    Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Step 3:

    Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour, baking powder, lemon zest and juice until the cake mixture is smooth.

  4. Step 4:

    Divide the mixture between the tins, smooth the surface and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn out onto a wire rack and leave to cool completely.

  5. Step 5:

    For the buttercream, beat together the butter, icing sugar, milk and lemon extract until smooth.

  6. Step 6:

    Invert one cake and spread it with the lemon curd. Then pipe or spread the buttercream onto the lemon curd layer before placing the other cake on top.

  7. Step 7:

    Finish the cake with a dusting of icing sugar on top, or alternatively should you wish to cover in buttercream, double up the quantity of ingredients specified for the buttercream and spread on the top and sides of the cake. Smoothing out with a pallet knife.


  • For the cake

    • 225g Butter (unsalted)
    • 225g Silver Spoon Caster Sugar
    • 4 Egg(s) (free range)
    • 225g Self-raising white flour
    • 1 tsp Baking powder
    • 1 Lemon (juice and zest)
  • For the filling

    • 100g Lemon curd
  • For the buttercream

    • 170g Butter (unsalted) (softened)
    • 350g Silver Spoon Icing Sugar
    • 1 tsp Lemon extract
    • 2 tbsp Milk (whole)

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