Delia Smith Lemon Sponge Cake is light, moist, and bursting with lemon flavor. It is also simple to make, with only a few ingredients and steps. You don’t need any fancy equipment or skills to bake this cake. All you need is a mixing bowl, a whisk, a cake tin, and an oven.
In this article, I will show you how to make Delia Smith’s lemon sponge cake, with a complete step-by-step guide. You will also learn some tips and tricks to make your cake even better. Let’s get started!
What is Delia Smith Lemon Sponge Cake Recipe?
Delia Smith lemon sponge cake is a classic British dessert, made with a simple sponge cake that is soaked with lemon syrup and topped with lemon icing. It is named after Delia Smith, a famous British cook, writer, and television presenter, who published this recipe in her book Delia’s Cakes in 2013. This cake is light, moist, and bursting with lemon flavor, and it is easy to make with only a few ingredients and steps.
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Why You Love this Recipe
There are many reasons to love this recipe for Delia Smith lemon sponge cake.
Here are some of them:
- Ease of Preparation: This recipe is straightforward, requiring basic kitchen tools like a mixing bowl, whisk, and oven.
- Versatility: Perfect for various occasions, it can be customized with additions like lemon zest or poppy seeds.
- Delicious Flavor: The cake’s soft, moist texture combined with the lemon’s tanginess makes it an irresistible treat.
Ingredients Needed to Make Delia Smith Lemon Sponge Cake Recipe
To make this recipe for Delia Smith’s lemon sponge cake, you will need the following ingredients:
For the cake:
- 175 g (6 oz) of self-raising flour
- 1 level teaspoon of baking powder
- 175 g (6 oz) of softened butter
- 175 g (6 oz) of caster sugar
- 3 large eggs
- Grated zest of 1 lemon
For the syrup:
- Juice of 1 and a half lemons
- 100 g (4 oz) of granulated sugar
For the icing:
- 150 g (5 oz) of icing sugar
- Juice of half a lemon
To make this recipe for Delia Smith’s lemon sponge cake, you will need the following equipment:
- A 20 cm (8 inch) round cake tin, or a 900 g (2 lb) loaf tin, greased and lined with baking parchment
- A large mixing bowl
- A whisk, electric or manual
- A skewer or a cake tester
- A wire rack
- A small saucepan
- A small bowl
- A spoon
Instructions Make Delia Smith Lemon Sponge Cake
To make this recipe for Delia Smith’s lemon sponge cake, you need to follow these steps:
Step 1: Preheat the oven and prepare the cake tin
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease and line your cake tin with baking parchment, making sure that the parchment comes up a little above the edges of the tin. This will help you to lift the cake out later.
Step 2: Make the cake batter
- In a large mixing bowl, whisk together the flour and the baking powder, until well combined.
- Add the butter, sugar, eggs, and lemon zest, and whisk again, until you have a smooth and creamy batter. You can use an electric whisk or a manual one, but make sure that you whisk for at least 2 minutes, to incorporate some air into the batter. This will make your cake rise and be fluffy.
- Spoon the batter into the prepared cake tin, and level the surface with the back of a spoon. Tap the tin lightly on the work surface, to get rid of any air bubbles.
Step 3: Bake the cake
- Bake the cake in the preheated oven for 35 to 40 minutes, or until it is golden and springy to the touch. You can also insert a skewer or a cake tester into the center of the cake, and if it comes out clean, the cake is done.
- Remove the cake from the oven, and leave it in the tin for 5 minutes, to cool slightly.
Step 4: Make the syrup
- While the cake is cooling in the tin, make the syrup. In a small saucepan, combine the lemon juice and the granulated sugar, and heat over low to medium heat, stirring occasionally, until the sugar dissolves. Do not boil the syrup, as this will make it too thick and sticky.
- Pierce the top of the cake all over with a skewer or a cake tester, making sure that you reach the bottom of the cake. This will help the syrup to soak into the cake evenly.
- Spoon the syrup over the cake, letting it drizzle down the sides and into the holes. Use up all the syrup, and don’t worry if some of it pools around the edges of the cake. The cake will absorb it as it cools.
Step 5: Make the icing
- Once the cake is completely cool, make the icing. In a small bowl, sift the icing sugar, and add the lemon juice. Stir well, until you have a smooth and runny icing. You can adjust the consistency by adding more lemon juice or more icing sugar, depending on how thick or thin you want your icing to be.
- Carefully lift the cake out of the tin, using the parchment paper as handles, and place it on a wire rack over a tray or a plate. This will catch any excess icing that drips off the cake.
- Spoon the icing over the top of the cake, letting it spread and drip down the sides. You can use a spoon or a palette knife to smooth the icing or leave it as it is, for a rustic look.
Step 6: Enjoy your cake
- Your cake is now ready to enjoy. You can cut it into slices and serve it as it is, or with some whipped cream or ice cream if you like. You can also store the cake in an airtight container for up to 3 days, or freeze it for up to 3 months. To defrost the cake, leave it at room temperature for a few hours, or in the fridge overnight.