Moist Lemon Sponge Cake

Moist Lemon Sponge Cake

No afternoon tea is complete without a classic lemon sponge cake. Follow my easy step-by-step recipe for a beautifully moist lemon sponge and perfect results every time.


This makes a really big, show-stopping cake baked in the 23cm Tala Performance Springform Cake Tin. Mix by hand if your butter is really soft, or use the food mixer if you prefer.


tala equipment



  • 480g caster sugar
  • 480g margarine or softened butter
  • 8 free-range medium sized eggs
  • 500g self-rising flour
  • 50ml milk
  • Zest of two lemons
  • 1 tsp baking powder


Method for a moist sponge:
  • Preheat your oven to 150 degrees Celsius (302 degrees Fahrenheit)
  • Cream the margarine or butter with the sugar until pale in colour
  • Add the eggs and zest and mix again until evenly combined
  • Gently mix in the flour and baking powder, followed by the milk

cake mixture

  • Your sponge mixture should be quite sloppy; if it feels too sticky and stiff, add in just a dash more milk, no more than 20ml at a time in stages, until it reaches a lovely sloppy consistency!
  • Use the silicone spatula to scrape the mixture into the Tala cake tin and smooth out the mixture so that the surface is even.

cake mixture in tin

  • Bake in the centre of the oven for one and a half hours, until a cake tester inserted into the middle of the cake is appears clean when removed
  • Allow the cake to rest in the tin for five minutes, then remove and allow it to cool on a wire baking rack

 out of the oven

If you love fresh, citrusy flavours, you can consider making the cake with lime or orange zest instead. You will be amazed at the way the flavour infuses through the cake – and the beautiful smells infuse through the house!

 tala sponge out of the tin


If you love lemons and citrus fruit, you will enjoy reading our other lemon recipes and baking guides:

Tala Citrus Juicer Guide

citrus juicer

Homemade Lemon Curd Recipe

homemade lemon curd

Lemon Curd Cupcakes

lemon curd cupcakes

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