Lemon Sponge with Fresh Strawberries

This dessert is a very fresh and tasty summer option.

If desired you can bake the mixture in a 2lb loaf tin but you will need to adjust the cooking time (approx 50-60mins)

Cake Mixture:

  • 225g/8oz butter
  • 225g/8oz caster sugar
  • Zest of 2 lemons
  • 4 large eggs
  • 225g/8oz self raising flour (or plain flour with 1 teaspoon of baking powder)


  • 2 tablespoons icing sugar
  • Juice of 1 lemon


  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Soften the butter and beat in a large mixing bowl with the sugar.
  3. Stir in the lemon zest at this stage also.
  4. When this mixture is creamy and fluffy add in the eggs and the flour.
  5. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  6. Transfer to an 8 inch/20 cm deep cake tin or two sandwich tins if you prefer.
  7. Bake for up to 25-30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.
  8. Fill the centre of the cake with freshly whipped cream and sliced strawberries.

Make up the topping.

  1. Mix the lemon juice with the icing sugar and drizzle over the top of the cake.
  2. If the drizzle is not loose enough in consistency add a tiny amount of hot water and beat that into the mixture to achieve a running consistency.
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