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Lemon Sponge


Lemon cake with lemon royal icing
topped with popping candy and sugar lemons

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Rate this recipe 3.1/5 (116 Votes)


  • 200g condensed milk
  • 140g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 60 ml melted butter or margarine
  • (optional) - 5 tbsp lemon juice
  • Juice of TWO lemons
  • (optional) - rind of lemons (to be used in mixture)


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly


Step 1

Sieve the flour, baking powder and baking soda together.

Step 2

Mix the flour mixture with, condensed milk, melted butter, lemon 75ml of water together and beat well.

Step 3

Pour the mixture into a greased (6") diameter tin.

Step 4

Bake in a hot oven at 200 degrees (Gas Mark 6) for 10 minutes. Then reduce the temperature to 150 degrees (Gas Mark 2) and bake for a further 10-20 minutes.

Step 5

When springy remove from over and place on a cooling rack, if not cooked leave for a further 5 minutes.

Step 6

Cool the cake.

Step 7

Enjoy (;

Before the sponge is cooked you may find it too lemon infused, however once baked, the flavour of lemon is more subtle.

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