Lemon Sponge Cake Recipe

This lemon cake recipe is a lovely recipe for those that like a little zest in their dessert choice. The cake filled and topped with lemon buttercream icing and drizzled with chocolate sauce. A beauty!


1 cup milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup butter, at room temperature
4 Tablespoons grape seed oil
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
Zest of 1/2 lemon

Lemon Buttercream Icing
1 cup butter, at room temperature
2 Tablespoons lemon juice
1 teaspoon lemon zest
4 cups confectioner's sugar sifted
Additional lemon juice or milk (optional)

Chocolate Syrup
3/4 cups water
3/4 cup granulated sugar
1/2 cup cocoa
1 dash salt
1/2 teaspoon pure vanilla extract



Preheat oven to 350 degrees F.

Grease and flour 2 - 9 inch square cake pans with butter.

Whisk together milk, egg whites and vanilla until combined and frothy.

Add the butter and oil and mix in using an electric mixter until combined.

In a separate bowl whisk together flour, sugar, baking

Pour the wet mixture into the dry mixture and beat in.

Pour batter into prepared cake pans and bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.

Lemon Buttercream Icing

Beat the butter until light and creamy. Add lemon juice and zest and mix well. Add in sugar and beat for 5 minutes. Add more lemon juice or milk to thin out consistency if its to thick.

Chocolate Syrup

In a small pot heat up water, sugar, cocoa powder and salt whisk until smooth. Remove from heat and chill.


Ice between layer and on top with icing. Cut cake into pieces and pipe a design and drizzle with chocolate syrup.