How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache
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- Опубликовано: 3 авг 2024
- Hi and welcome back to my kitchen. This week I am sharing my favourite zesty lemon sponge cake recipe with you. The recipe also includes a lemon drizzle / sugar syrup and lemon white chocolate ganache. This cake so delicious and perfect for summer.
I hope you love the recipe!
The ingredients you will need to make this 6 inch cake are:
13oz / 368g - Self Raising Flour
12oz/ 340g - Butter
12oz/ 340g - Caster Sugar
4 medium eggs
2 lemons - Zest and Juice
Bake on the middle shelf for 55 minutes at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). I tend to use my normal oven setting for cakes as I find if I use a fan oven it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. So if you are using a fan oven you might want to reduce the temperature and cook for a little longer.
For the lemon drizzle / sugar syrup (optional):
1.76oz / 50g - Caster Sugar
Juice of 1/2 lemon
2tbsp - Water
For the ganache:
600g - White Chocolate
200ml - Double Cream
Juice of 1/2 lemon
Zest of 1 lemon
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➡️ Other videos you might like
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Chocolate Ganache Recipe: • How to make amazing Ch...
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I baked the cake and it is fantastic!!! I just made a little change to the frosting, instead if the white chocolate ( that I don’t like) I made a lemon cream cheese frosting and it was a pair made in heaven 🥰
Love lemon and I love your cake recipe…thanks from Dallas, Texas.
For this recipe I use a 6 inch cake tin, If you want to use a different sized cake tin you can find out how to convert this recipe or any cake recipe for any sized cake tin here: ruclips.net/video/ZA-0-HL9HqE/видео.html
Absolutely beautiful flavour! Thanks for sharing!!
I'll definitely be trying this out. Thank you for sharing, your explanation is absolutely Bob on.
Wow, it sounds delicious, Lynz!
I'm giving it a try, for sure!
Thanks for sharing your recipe ❤️
Thank you for this lovely recipe. I will be sure to make this and maybe even decorate it with candied lemon slices and chocolate leaves.
Gracias gracias gracias por compartir tus conocimientos y la receta
Hi linzi just wanted to say thankyou for the recipe I made it for a friend’s 60th and everyone loved it, definitely will be using it again x
Thank you for sharing... I tried it and it tasted Absolutely AMAZING
Made this today, is very nice, I used baking spread instead of butter just in case, butter being more expensive, I'll use this as a go to recipe for cupcakes actually, I added half TSP of bicarb, thanks for the recipe.
My school is gonna be sooo impressed! Thanks 🙂
I shall definitely be having a go at making this, looks so yummy.... Love your video's.
Thank you Lynz im going to try it . I have saved it
Love it Lynz Ta so much you are so good I’ve made nearly all your flowers 💐
Yum!😍
Lynz that cake looks so yummy, bet it tastes amazing X sure am gonna try this recipe , wish I could get my final coat as smooth as yours. I'm rubbish at that job.!!!!!! 🤗🤗🤗🤗🤗🤗Thanks for sharing .
This looks great very simple to make I have to try this maybe add some liquor to it lol thanks for sharing the recipe love watching your videos
Lemon is my favourite flavour cake. Thanks for sharing🎂😊🍋
You are so welcome. I love lemon too, its such a perfect flavour for the summer.
Amazing cakes!!
it looks so yummy 😋
Looks delicious
Thank u dear for the lovely yummy recipe 💖🔝🔝🔝
Yummy trying it tomorrow!
I hope you enjoy it x
It is yummy and look tasty
My mouth is watering, it looks delicious 😍 x
Thank you 😋 Its a really zesty lemon flavour which is nice
I will try it for sure .Thanks sweetheart ❤❤❤❤❤❤❤
You are most welcome, I really hope you like it!
Wow that's nice
Yummy yummy yummy! We REALLY need a taste-a-vision... 😊 👏👏👏👍👍👍
Yes we do, that would be amazing 😊
I agree 100%.
🌈 Nice...loooking awesome..loved it.. 💛💛💛
Thank you Minu x
Thank you for sharing. I would like to know if I only want to make one 6 inches tin, shall I reduce the ingredients into half ?
This cake is amazing. I’ve made it several times now and always a hit. Next weekend I’m doing a 4 layered 6inch cake. I’ve done this before but mixed 2 batches. Is there any adjustments I could make so that I can mix it all in one go please. Thank you 😊
👌
Yummy
I love your videos 💚
Nice upload
Hi Lynz when upscaling the size tin for cake how do you figure out how much ganache to use, do you have a different technique to figure out the amount needed. Thank you for making baking so much easier, love all your videos everything is explained in detail.👌👌
looks very nice
Thank you Rhys
Thank you Lynz for this delicious cake .. I have questions plz .. can I used all purpose flour to lemon cake recipe ?
Hello Linz! This looks amazing 🥰 may I ask, did you whip the ganache before covering the cake? Thank you 😍
No she didn't.She just left it to set out at room temperature 😉
U know Lynz your the best👍💯
You are so kind, thank you so much Tuli. I hope you enjoyed the recipe.
Yes I loved it 🥰😘
Hi Lynz, great video thanks!. Can I use this recipe for 3 ...2''x8'' tins?
Hi lynz it looks fab can i ask is there a reason why u leave a little one in the centre of the cake when u are levelling the cake off ?
Hi Lynz. Thankyou for sharing this recipe it looks delicious. Is this cake suitable for being covered with fondant? I’m asking because I read some sponges are not strong enough to withstand fondant. Thankyou.
I was thinking the same x
Lovely tutorial, I’m intrigued that there is only 4 eggs to that ratio of flour/sugar/butter etc. Is this your standard sponge recipe just with lemons added?
me too but there is no reply!
Please give us a reply i dont want to make another cake which doesnt work out! thank you
Waoo definitely gonna try can I alternate the self rising flour with normal flour
I am so glad you want to give it a try. Yes you can definitely use plain flour instead of self raising flour. You will just need to add 2.5 tsp of baking powder to the flour. I hope you like it.
I tried this recipe and the inside of my cake didn’t cook yet the outside was burnt!
I checked the temperature and that was fine so turned to google!
Google recommends adding baking powder because adding lemon juice can stop the cake from baking!
So now having to remake this cake using some baking powder :D
Hi Louise, I'm sorry to hear the cake didn't bake well. I have never had to add baking powder when I make this cake. Can I just check did you use a fan oven? If you use a fan oven this can cause the outside of the cake to cook alot faster than the inside, which sounds like what might have happened from what you discribe. I always bake my cakes on a normal oven setting, or if you only have a fan oven you will need to reduce the temperate and cook for a little longer to get more of an even bake.
Just wondering how much baking powder did you have to use?
So lovely. Making it this morning. How do I adjust the recipe for 8inch cake pans? Can I leave it as is?
I think you double the ingredients x
@@zarahkhalil1871 thanks
Hello!!..can we use whipping cream instead of using double cream ??
Hi, I’m using this cake as bases for my birthday cake in December, I’m adding all other decorations but in just getting a little confused with the tins as I don’t want to use the wrong size and completely ruin it. So is the circumference of the tin, 6 inches and the height upwards 2.5 inches. If we have a tin that is 6 inches and 3 inches high, does this effect the way the cake cooks or does the height of the tin not actually matter ? If that makes sense. Thanks ❤️
They are normally measured by diameter :)
The ganache looks a lot lighter in colour once cooled, did you add anything to it? It looked yellow before it cooled down and thickened?
I thought the same thing x
I also wondered about this. My cake tastes absolutely amazing - and I'm not even that keen on lemon cakes! Honestly, this was incredible THANK YOU (I have subscribed now!). My only disappointment was that when I cut the cake open I couldn't easily see the layers (I had 4 layers of a 9-inch cake) as the ganache turned the same colour as the sponge.
How tall did this cake turn out? I do my 6” cakes about 7-8 inches tall and use 8/9 eggs, just trying to work out how much of this cake mix I would need x
Hii. Lynz love ur all video.. Is this 1kgcake.. Pls reply me🙂💕
My cake didn’t really rise enough? Should I add baking powder ?
You should if you didn't use self-raising flour.
Do you think it would be ok to use white chocolate ganache for a 10 inch cake 4 layers? So a much bigger scale?
Can I freeze this cake after applying the cream pls answer
Hi, does white chocolate ganache gets hard after using in the cake? Or how to keep them creamy texture?
Can this sponge do well under fondant icing as in 2 tiers cake for a wedding ??
Can fondant by used on this cake?
Can this lemon ganache to be use as macaron filling?
Can you please suggest the substitute for the eggs here
can i use all purpose flour instead of self raising flour
Hi Yes you can definitely use plain flour, but you would need to add baking powder as self raising flour already contains the raising agent, thats why I didn't need to add it seperately.
@@CakesbyLynz ok thanks dear😊
Hi how would I make this lemon recipe for a 10inch cake please. How would I work out how much ingredients I would need? Thank you.
Hi Linda, I have actually just uploaded a new tutorial today showing how to convert any recipe for any size cake tin, so this will explain exactly how to work out the ingredients for a 10 inch cake ruclips.net/video/ZA-0-HL9HqE/видео.html
Thank you so much. x@@CakesbyLynz
is it necessary to cook the lemon drizzle first
By heating the lemon drizzle you are getting rid of the sugar granules, making it a smooth syrup. By warming them together it thickens it and makes a great lemon drizzle.
@@CakesbyLynz ok but what if i use powdered sugar do I still need to heat it first
Hi, can i use heavy cream? i live in usa
Hi, Yes definitely. I think the closest thing to Double Cream in the US us Heavy Cream
can i add milk instead of water in the lemon drizzle
Hi, if you add milk instead of water as you heat the lemon drizzle to melt the sugar so you get a smooth syrup the milk will curdle, so I would advise to use water or a tiny bit more lemon juice, if you didn't want to add water. I hope this helps.
@@CakesbyLynz ok thanks☺
Hey Lynz! The ganache didn’t quite work out.
the eggs dont seem enough?? if they are weighed as per the other ingredients, they do not come up the same
why didn't you added baking powder or baking soda in it
Because it is made with self raising flour. When you use self raising flour you don’t need baking powder or soda. 😊
@@sabinamuratovic8950 ok☺
Hi
Lovely cake can you please send me the measurement into cups.
Would you be able to provide the amounts for 8 inch rounds?
double the amount of the ingredients.
@@maaczka trouble its not many eggs for that amount of ingredients
How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache. 12.2.24. Spot on. Any idea what the lemon filling is found in shop bought lemon drizzle cake...seemjngly akin yo marmalade or that filling you get with a jaffa cake? (Read in the style of Alan partridge that response probably does sound amusing)...
375
Why don’t you add baking powder?
Hallo was ist Self Raising folur bitte
Really disappointed with the recipe having just made it today. 55 minutes at 180 electric wasn’t anywhere near long enough as they were both still raw (even taking into account that we all have different ovens) After an hour and twenty minutes, I took them out of the oven as the cocktail stick was clean. After letting them cool for an hour, I cut them in half to discover that both cakes looked raw inside. As it was meant as a birthday cake, I had no time to remake them. I created the ganache using good quality double cream, white chocolate callets, and an Amalfi lemon to find that was very sloppy and took hours to even vaguely come together. Disappointed to say the least - I’m not looking forward to presenting and cutting it open.
Yummy
😋
Hello!!..can we use whipping cream instead of using double cream ??
Yes