Sponge Lemon Cake with Feathered Icing 🇬🇧

Art and Soul

This lemon cake is so light and fluffy you could believe it’s calorie free! (It’s not. Sorry)

Lemon sponge cake with white icing and yellow feathered icing sliced 4


  • 100 g butter/margarine
  • 100 g caster sugar
  • 2 eggs
  • 100 g self-raising flour
  • 2 level teaspoons baking powder
  • Grated rind of 1 lemon


Line your choice of tin. I used a tray bake tin, but a circular tin would also work. You could also use this mixture to make cupcakes/buns. Preheat the oven to 180 degrees C.

Mix together the butter and sugar. Add the eggs, flour and baking powder. Finally, add the lemon rind (use a fine grater). Mix until you have a smooth batter. Pour into the baking tin.

Bake for 20-25 minutes until golden brown and springy to the touch. Leave to cool in the tin then turn out onto a wire rack.

Lemon sponge cake freshly baked and iced

I used regular water icing but made it lemon flavoured by adding lemon juice to

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