Luscious Lemon Sponge: A Wedding Cake Delight

Lemon sponge wedding cakes are a zesty, tangy treat, perfect for a summer celebration. This guide will take you through the steps to make a light and fluffy lemon sponge cake, with a creamy filling and a show-stopping finish.

Lemon sponge cakes are a popular choice for weddings, with their bright citrus flavours and stunning presentation. The key to a good lemon sponge is in the ingredients and technique – using both lemon juice and zest will give your cake a sharp, zingy flavour, while creaming the butter and sugar until light and fluffy is vital for achieving the right texture.

This recipe will take you through the process step-by-step, from preparing your pans and mixing your batter, to baking, filling, and decorating your cake. You'll also learn some tips and tricks to ensure your cake turns out perfectly, such as how to measure your ingredients accurately and why it's important to leave your cake alone while it bakes!

So, whether you're a seasoned baker or a beginner, read on to discover how to make a delicious lemon sponge wedding cake that's sure to impress!

Lemon cake batter

Ingredients

The ingredients for the lemon cake batter will vary depending on the recipe you choose to follow. However, most recipes will include the following:

• Flour (cake flour, all-purpose flour, or plain flour)
• Sugar (caster sugar, granulated sugar)
• Butter (unsalted)
• Eggs
• Milk
• Lemon (zest and/or juice)
• Baking powder
• Salt

Some recipes may also call for additional ingredients such as vegetable oil, lemon extract, cream of tartar, or almond extract.

Method

Again, the method may vary slightly depending on the recipe, but here is a general overview:

• Preheat your oven to the specified temperature (typically around 350°F or 180°C).
• Grease and flour your cake pans. Common pan sizes include 8-inch or 9-inch rounds, but you can also use square pans or different sizes depending on your needs.
• In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
• In a separate bowl, cream together the butter and sugar until light and fluffy. This step is important to ensure a light and airy cake texture.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the lemon zest, lemon juice, and milk.
• Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix the batter.
• Pour the batter into your prepared pans, smoothing the tops.
• Bake the cakes until a toothpick inserted into the center comes out clean. This usually takes around 25-40 minutes, depending on your oven and the size of your pans.
• Allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.

Tips for Success

• Bring all your ingredients to room temperature before starting. This will help ensure your batter does not curdle.
• When creaming the butter and sugar, take the time to do it properly. This step should take at least 3-5 minutes on a high speed to ensure a light and fluffy texture.
• Be careful not to overmix the batter after adding the flour. Overmixing can cause the cake to become heavy and dense.
• Measure your ingredients accurately. Baking is a science, and even small variations can affect the final result.
• Do not open the oven door while the cakes are baking. Cakes need consistent heat to rise properly.
• Allow the cakes to cool completely before filling or frosting.

Lemon cake bake

Ingredients

• 240g unsalted butter
• 410g caster sugar or granulated sugar
• 410g cake flour or plain flour or all-purpose flour
• 190g vegetable oil
• 1 tsp lemon extract
• 2 or 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 cup whole milk, at room temperature
• 1 heaping tbsp lemon zest (about 2 lemons)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Optional Ingredients

• Poppy seeds
• Lemon curd
• Swiss Meringue Buttercream icing
• Cream cheese frosting
• Whipped cream

Method

• In a bowl, massage the lemon zest and sugar together.
• Sift over the flour, salt, and baking powder.
• In a separate jug, mix together the eggs, oil, milk, and lemon extract. Pour it over the dry ingredients and whisk to combine.
• Pour in the cooled melted butter and whisk to combine.
• Bake in 2x 8” square tins (weighing 800g per tin) at 190C for around 25 minutes.
• Once baked, cool for 5 minutes, then pour over the sugar syrup.
• Remove the cakes from the tin and wrap them in cling film. Chill overnight (or for at least 4-6 hours).
• Decorate as you wish!

Lemon cake assembly

Once your lemon sponge cake layers are baked, cooled, and ready to be assembled, you can begin the process of putting your wedding cake together. Here are the steps you can follow:

• Level your cakes: Use a long serrated knife or a cake leveller to trim the domed tops of your cake layers. This will create a flat surface for stacking and ensure that your cake has a neat, uniform shape.
• Create a dam: To prevent the filling from oozing out, it is important to create a dam or border using your buttercream. Pipe a ring of buttercream around the outer edge of each layer before adding the filling.
• Fill and stack: Spread your chosen filling (lemon curd, whipped cream, or buttercream) within the dam on one cake layer. Place another layer on top, and repeat until all layers are stacked.
• Crumb coat: Apply a thin layer of buttercream over the entire cake to lock in any crumbs and create a smooth base for final decoration. Chill the cake for about 10-20 minutes to set the crumb coat.
• Final decoration: Apply the final layer of buttercream or frosting generously over the crumb coat. Use a bench scraper or an offset spatula to smooth out the sides and create a neat finish. You can also pipe swirls or add additional decorations like fresh flowers or lemon slices.
• Chill: Place the assembled cake in the refrigerator to chill until it is ready to be served. This will help the cake hold its shape and make it easier to slice.

By following these steps, you will be able to assemble your lemon sponge wedding cake with a professional finish.

Lemon cake decoration

For a simple, classic look, a thin layer of buttercream can be spread over the top and sides of the cake, creating what is known as a crumb coat. This will fill in any gaps and even out the sides, and the cake can then be chilled. A generous layer of buttercream can then be spread over the crumb coating, with swooshes and swirls created using the back of a spoon or a small offset spatula. For a more finished look, a metal bench scraper can be used to smooth the sides and top.

Fresh flowers are a popular choice for lemon cakes, and peonies are a good option, colour-wise. However, fresh flowers must be protected from the cake, and floral tape can be used around the stems.

For a more rustic look, a generous amount of buttercream can be spread on the top of the cake, with some left to overhang on the sides. A flat spatula can then be used to add buttercream to the sides, creating a top lip with the overlapping buttercream.

Lemon cakes can also be decorated with lemon slices, and a dusting of powdered sugar can be used to finish.

Lemon cake storage

Lemon sponge wedding cakes are best stored in an airtight container in the refrigerator. They can be kept at room temperature for up to three days if they are not filled or covered with icing. However, if the cake is frosted or filled, it should be refrigerated.

For a longer storage option, the cake layers can be wrapped tightly and stored in the freezer for up to three months. The frosting can also be made ahead of time and stored in the refrigerator or freezer. When you are ready to assemble the cake, simply thaw the cake layers and frosting overnight in the refrigerator, and then bring them to room temperature before decorating and serving.

It is important to note that the cake should be completely cooled before it is decorated and stored. This will ensure that the filling does not ooze down the sides and ruin the hard work that went into making this delicious dessert.

Frequently asked questions