Lemon Celebration Cake!

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A Delicious, Light & Lemony Sponge filled with a dash of Lemon Curd, and a Luscious Lemon Buttercream! The perfect Lemon Celebration Cake for the Summer!

Recipe Updated May 2017!

After posting the recipe for my Victoria Sponge – Celebration Cake I figured it would be deliciously yummy if I experimented on this and produced different flavours! When I asked on my Facebook page recently if anyone had any suggestions I received the suggestion of a Lemon Celebration Cake – and I adore lemon drizzle cake – but I decided to do a variation on this for a bit more of a show! (Don’t worry though, I will post my Drizzle cake recipe soon also!)

This cake ended up being a hybrid of a Victoria Sponge into something super lemony and heavenly – and its delicious. I posted my recipe for my Lemon & Poppyseed Cake a while ago and had a big success with that one, so I hope you guys like this too!

Unlike my Victoria Sponge I decided to keep this as a 2 layer cake so that its easier for others to make if they only have two tins, and its easier to bake too anyway! The Drizzle aspect of this cake makes the sponge SO moist and utterly scrummy, and the buttercream gives it the light sweetness that is often craved with cake – delicious.

This cake serves 12!


– 350g Unsalted Butter/Stork
– 350g Caster Sugar
– 7 Medium Eggs
– 350g Self-Raising Flour
– Grated Zest of 2 Lemons
– 75ml Lemon Juice

– 2-3tbsp Homemade Lemon Curd
– 200g Unsalted Butter, at Room Temperature
– 400g Icing Sugar
– 2 Tbsp Lemon Juice/2tsp Lemon Extract
– Spare Homemade Lemon Curd


1) To Bake the Cakes – Grease & Line two 8″/20cm Deep Cake Tins and Preheat your oven to 180C/160C Fan!

2) With a Stand Mixer using the Paddle Attachment, beat together the Butter & Caster Sugar until smooth – this will take a couples of minutes! Once combined add the Flour, Eggs, Lemon Zest and Lemon Juice and beat until combined – try not to over beat however!

3) Pour the mixture evenly into the two tins and bake in the oven for 35-40 minutes or until a skewer comes out clean!

4) Once baked, leave the cakes to cool for 10 minutes and then remove from the tin and leave to cool completely!

5) To Decorate the Cake – Beat the Butter for a couple of minutes using the whisk attachment in a stand mixer – doing this will make it nice and smooth to add the sugar! Once smooth, start gradually adding the icing sugar until its all in, and add the lemon juice – beat for about 5 minutes on a  medium-high speed until super light and whipped!

6) Pipe some buttercream round the edge of the first cake, and then add the Lemon Curd into the middle. Place the other cake on top, and pipe on the rest of the buttercream. Drizzle on some spare lemon curd, and add some cute sprinkles and enjoy!

Tips and Ideas

I updated this recipe in May 2017 – The original recipe was 250g of each ingredient, and 5 medium eggs, and the cake was baked for about 25 minutes.

You can add a lemon drizzle to the cakes as well by mixing 75ml of lemon juice with 75g of caster sugar, and drizzling over the hot baked cakes and leaving to cool.

This cake will last in an airtight container for 3-4 days – probably longer as it has so much moisture! I keep mine at room temperature, but sometimes I will keep it in the fridge if I am making it ahead of a party for example!

The layers are thick so if you wanted a more raised cake simply slice the two sponges in to two and have a 4 layer cake!


You can find my other Cake & Lemony Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Hi Jane, I’m looking to bake a 3 tier lemon semi naked sponge for my nieces birthday. Is this recipe suitable for stacking?

  2. Hi,
    I’m looking to make a wedding cake for a friend, but need would need it to be a 10inch, 3 layer cake, is this recipe able to be adapted to this?
    Also it will be the bottom tier with a vegan cake on top, is the cake sturdy enough to do this? (I am using dowels)


    1. It would work as a 10″! I usually use 1.6x a recipe for a 10″ – If the cake is dowelled correctly it should be fine anyway – but if you’re unsure you could make a madeira type lemon sponge for the bottom instead so there’s no slipping!

  3. Made this for my Mums birthday earlier this week – so lemony. Made it as two tiers; lovely deep cake. I bought a very good quality lemon curd as an alternative to homemade. Love your recipes, thank you.

  4. Looking to make a lemon cake for my son’s birthday, and this looks perfect. I would want to put buttercream all over the cake not just the top, is this recipe ok for that?

  5. Hi there I was just wondering if this recipe could be changed into a vanilla cake? Just swapping the lemon juice/zest and adding vanilla extract, do you think this would work? I am making 2 cakes in the shape of numbers and this recipe worked perfectly for one but I want one of them to be vanilla 🤗 absolutely love your recipes!

  6. Great video! One question….when you beat in your icing sugar into the butter…how the hell do you not end up in a cloud of icing sugar which then covers your whole kitchen?!?!?! 🤔That’s what happens in my world! 🙄😆

  7. Hey the recipe looks fab! Just wondering if this cake would be suitable for decorating with fondant or should I go for a madeira instead

    1. Hiya! Personally I always go for a madeira type sponge. You could still use this, but add in 75g of plain flour to make it more madeira like and therefore firmer. x

    1. Hey the recipe looks amazing! just wondering if this would be suitable for decorating with fondant or would a denser cake like Madeira be better

  8. Hi Jane. Looking at this recipe for a tier on my brothers wedding cake. How many layers of cake would you recommend. 2 or 3? And Can poppy seeds be added, and can it be made ahead and frozen until I’m ready to use. Thankyou… Your page was the first one I came to for a recipe will be looking at your other recipies too for the other tiers. Carrot, choc fudge and vanilla xxx

    1. For a wedding cake I usually do three layers of sponge to make the depth enough to wow, and yes poppyseeds can be added. Make sure to wrap the cake fully and well in cling film and then foil before freezing and it’ll be dandy! x

  9. Hi Jane, I assume the recipe works just as well with orange instead of lemon zest? I would like to use the sponges as part of a giant Jaffa cake I want to make! Thank you!

  10. Make made this cake as the two tiers for my first wedding cake. Its an awesome tasting cake and a fail safe. Many thsnks for your recipe and inspiration

  11. Made this for my husband for his birthday and it went down a treat with him and the family. The sponge was so light and fresh. Will be making this again for sure!

  12. Hi Jane- I really want to make this for a birthday cake for my friend but I would need to make it bigger, maybe a 23cm tin. Do you have any tips on how much I should increase the recipe by or should I just give it a go and see?! Can’t wait to try it! Thanks, Paula

    1. I read somewhere that you use Stork sometimes in your sponges. Would you do the same with this recipe?

  13. After making your lemon and lime drizzle cake on Friday which was heavenly, I made this on Sunday….. Another fabulous delicious lemony wonder
    Thank you x

  14. I made this yesterday for my friend. I *may* have added limoncello to the syrup and the butterceam… It went down well at the party. Thanks for the recipe! (now to find more recipes to use up all the lemon curd I made!)

  15. This couldn’t have come at a better time! My friend has requested a lemony cake for her birthday on Saturday. I’m looking forward to giving this one a go! (ps. Joining in with the Bake Off excitement too!)

  16. Lovely! A nerdy question: do you use lined sandwich tins or springform tins? I ask because I recently made a sandwich cake and the edges were rather irregular thanks to the folds in the baking paper around the rim of the tin. Your cakes have such lovely smooth sides – are you just brilliant at lining tins and I’m doing it wrong? 🙂

    SO excited about Bake Off being back tonight! 🙂

    1. Thank you! I tend to use just a circle of parchment on the bottom for like a victoria sponge as they tend to peel away from the edges themselves – but with some cakes I will make a separate strip the depth of the tin and wrap it round that way so its flat against the sides! And I 95% of the time use a springform so its easier anyway! 🙂 (If that makes any sense…)
      And ME TOO! 😀

  17. I’m not a big fan of sponge cakes, but yours look absolutely delicious, the sponge looks to be fluffy light and moist! Would love a bite now!

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