Here's a sweet and zesty cake to tingle your taste buds! Perfect for a summer party, this Zesty Lemon Chiffon Sponge is the ideal choice for a tea party centerpiece, which should come in handy with garden season approaching.

While the recipe calls for a tube cake tin, such as our bundt cake selection, you could always swap this for a regular sponge shape, depending on your preference (and desire to show off).

Whether you're looking to upgrade your plain sponge, or need a fresh alternative to lemon drizzle cake, this recipe is sure to exceed your expectations! This recipe was originally posted by Carol over at All Recipes - be sure to check it out here


For the Sponge:

  • 250g of cake flour
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • 100g of caster sugar
  • 125ml of vegetable oil
  • 6 egg yolks 
  • 180ml of water 
  • 1 tablespoon of lemon zest
  • 6 egg whites
  • 1/2 tsp of cream of tarter
  • 150g of caster sugar 
  • 8 lemon slices or grated zest

For the Lemon Cream:

  • 150g of caster sugar
  • 2 tbsp of plain flour
  • 2 tbsp of grated orange zest
  • 125ml of orange juice
  • 2 tbsp of fresh lemon juice
  • 1 egg
  • 250ml whipping cream (whipped)

Step 1 - Preheat your oven 180 degrees (gas mark 4).

Step 2 - In a large bowl, combine the flour, baking powder, salt and 100g of sugar. Add the oil, egg yolks, water and lemon zest, then beat with an electric mixer until smooth.

Step 3 - In a clean bowl, beat the egg whites and cream of tarter until the mixture forms peaks. Gradually add in 150g of sugar and beat until stiff and shiny.

Step 4 - Fold a third of the whites into the cake mixture, then quickly fold in the rest until there are no streaks. 

Step 5 - Add the mixture into your cake tin, and bake in a preheated oven for 60 mins, or until a skewer comes out clean.

Step 6 - To make the filling, heat the flour, caster sugar, orange juice, lemon juice, orange zest and egg, over a medium heat.

Step 7 - Cook the mixture until thickened, then allow it to cool completely before folding in the whipped cream.

Step 8 - Once the cake is fully cooled, carefully remove it from the tin, and slice it into three, equal layers. 

Step 9 - Fill each layer with the cream filling, before adding the rest on top, and decorating with either lemon slices or zest.

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