With Mother's Day around the corner, many Britons will be hoping to treat their mums to a special treat in a few weeks.

One way you could treat your mum is by giving her a break from cooking with a delicious homemade afternoon tea or a home-cooked roast dinner.

And what better way to finish off your meal than with a slice of lemon sponge cake?

The recipe from Doves Farm includes citrusy lemon marmalade, a light sponge and a tangy cream cheese frosting.

The recipe reads: "With just the right sweet-to-sharp ratio, these lemon sponge sandwich layers are covered with cream cheese icing."

The recipe has been a hit with bakers it seems with two five-star reviews on the Doves Farm website.

Carole Lovett said the sponge cake was "delicious" and "the sharpness of the lemon marmalade for the filling gives the sharpness to compliment the sweet cake and frosting".

Janet Whittle wrote: "A lovely light sponge cake that was easy to make and tasted delicious. My family loved it."

How to make a lemon sponge layer cake

Baking time: 18-20 minutes


Lemon sponge:

  • 100g softened butter
  • 100g caster sugar
  • Two eggs
  • Two lemons, rind and juice
  • 100g Doves Farm Organic Self-Raising White Flour (or equivalent)
  • butter, for tins

Lemon filling and topping:

  • 50g granulated sugar
  • Three tbsp lemon marmalade
  • 50g softened butter
  • 50g cream cheese
  • 125g icing sugar


Lemon sponge:

1. Pre-heat the oven to 180°C/ Fan 160°C/ 350°F/ Gas 4 and grease the inside of two 15cm/6in tins with butter. Alternatively, you can use cake liners.

2. Next, beat together the butter and sugar before breaking the eggs into the bowl one at a time. Beat until they are completely incorporated.

3. Finely grate the lemon rind into the same bowl and beat again so the lemon rind is well-incorporated.

4. Sieve the flour into the bowl and stir it in until there are no lumps. Squeeze the lemons, making sure to keep two leftover halves for later, add the juice to the bowl and mix well.

5. Divide the mixture between two prepared tins and bake for 18 to 20 minutes or until a toothpick inserted into the centre of each cake comes out clean.

6. Once cooked, turn the cakes out onto a wire rack and leave them to cool.

Lemon filling and topping:

1. Slice the leftover lemon halves into fine, thin strips and put the lemon and sugar into a saucepan.

2. Cook the lemon and sugar over a low heat for 15 minutes, shaking the pan occasionally until the sugar melts into a syrup.

3. Next, tip the lemon and syrup onto a plate and leave it to cool.

4. Spread the lemon marmalade on one sponge layer and place the second sponge layer on top.

5. Measure the butter and cream cheese into a bowl and beat them together before adding the icing sugar. Beat again until smooth.

6. Make sure the sponges are completely cool before spreading the cream cheese icing over the top and sides of the cake.

7. Lastly, decorate the top with the prepared lemon rind.

2024-02-29T17:51:17Z dg43tfdfdgfd