lemon sponge cake

Get your lemon dessert fix with this delicious Gluten Free Lemon Sponge Bundt Cake! Delicious, beautiful and with a dairy free option!

Gluten Free Lemon Sponge Bundt Cake

XL Eggs

GF 1:1 Baking Blend (with xanthan gum)

Sugar

lemon juice

lemon (about 1-2 tablespoons)

milk free milk

neutral oil (I used grapeseed oil)

tsp GF baking powder

vanilla

salt

Preheat oven to 350°F. Prepare your bundt pan...

Preheat oven to 350°F. Prepare your bundt pan by greasing and flouring according to pan directions. You can also see other options via this link.

Next start by preparing your wet and dry...

Next start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside.

In another bowl or measuring cup combine milk,...

In another bowl or measuring cup combine milk, lemon juice, zest, vanilla and oil then sent aside.

Using a stand mixer or a hand mixer,...

Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.

Add the sugar and beat for another 5...

Add the sugar and beat for another 5 mins until light and fluffy.

Reduce the mixer to low, add the flour...

Reduce the mixer to low, add the flour and mix until just combined.

Next add the milk mixture and beat again...

Next add the milk mixture and beat again just to combine the ingredients.

Pour batter into prepared bundt pan and bake...

Pour batter into prepared bundt pan and bake for about 50 - 55 minutes until the cake is golden and a toothpick comes out of the cake clean. (Depending on the pan you use, bake times will differ. Cake is almsot ready when it begins to smell)

Let sit in the pan for about 5...

Let sit in the pan for about 5 mins, then gently remove and transfer to a cooling rack and let cool completely before frosting.

While cake is cooling, in a bowl combine...

While cake is cooling, in a bowl combine 1 3/4 - 2 cups powdered sugar, with 1/4 lemon juice in a bowl until smooth and pourable.

Once cake is cooled, drizzle over cake, then...

Once cake is cooled, drizzle over cake, then slice and serve!

The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade lemon cake made from scratch and filled with cream cheese frosting.

Best Lemon Cake Recipe (Lemon Sponge Cake)

Lemon

Butter

Caster sugar

Eggs

flour

Baking powder

130 g Cream cheese (full fat)

65 g Butter

350 g Icing sugar (also called powdered sugar)

Lemon extract

g Butter

250 g Icing sugar

Lemon zest

Preparation

Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).

Cream butter and Sugar

In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process. 

Add eggs and lemon juice.

Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it&#039;s combined. 

Add flour

Add flour/baking powder mix to the batter and use a spatula to mix. When it&#039;s come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).

Divide batter in pans

Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean. 

Bake and Cool Cakes

Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool. 

fill and cover with frosting

When cakes are completely cooled, you can then fill and cover with frosting.

Frosting

Add butter and cream cheese into a bowl and whisk for 1 minute. Add icing sugar and lemon extract and mix till fluffy. It’s then ready for use.

For the Cream Cheese Frosting

Lemon Cake – easy to make, moist, zesty and delicious! This simple lemon sponge cake recipe can be transformed into a Lemon Birthday Cake layered with lemon cream cheese buttercream.

Lemon Cake with Lemon Cream Cheese Buttercream

500 g (2 ¼ cups) caster sugar

eggs

226 g (1 cup) softened unsalted butter (or Stork baking spread)

240 ml (1 cup) semi skimmed milk

lemons (, zest only)

80 ml (⅓ cup) lemon juice

sugar

230 g (1 cup) softened unsalted butter

cream

tbsp double cream

lemon syrup ((if you have any left))

Lemon essence or extract (, to taste)

Edible flowers

berries

Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.

Put the flour and sugar into a large mixing bowl and stir to combine.

Add the eggs, butter, milk, lemon juice and zest.

Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.

Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.

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The most viewed lemon sponge cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine