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Cake Star Roxanne Floquet’s luxe lemon sponge

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Recipe Ingredients


  • 500g salted butter, at room temperature
  • 500g caster sugar
  • zest of 6 lemons
  • 9 large eggs, at room temperature
  • 500g cake flour
  • 2½ tsp baking powder
  • 1ml salt

Lemon syrup:

  • 500ml fresh lemon juice
  • 500g sugar

Lemon curd:

  • 2 large eggs
  • 2 large egg yolks
  • 150g caster sugar
  • juice and zest of 2 lemons
  • 100g butter, cut into cubes

Basic lemon butter cream:

  • 500g salted butter, at room temperature
  • 500g icing sugar
  • zest of 1 lemon

Recipe Directions


  1. Preheat the oven to 175°C.
  2. Cream the butter, caster sugar and lemon zest on a high speed until light and fluffy.
  3. Gradually add the eggs to the mixture, one at a time, beating for a while on a high speed after each egg so that the mixture emulsifies and does not curdle.
  4. Sift the flour, baking powder and salt together, and add to the mixture. Let it come together with the butter mixture on a low speed until just incorporated. Do not overwork the mixture at this point.
  5. Divide the batter evenly between 3 18cm round baking tins, lined with silicone paper, leaving a small dip in the centre, as the mixture will naturally rise up higher in the centre during baking.
  6. Bake at 175°C for approximately 30 to 40 minutes or until the sponge bounces back under your touch or an inserted skewer comes out clean.
  7. Leave to cool on a wire rack.

Syrup (Use to soak your sponge to add moisture and flavour.):

  1. Place the lemon juice and sugar in a saucepan and stir over a medium heat until the sugar has dissolved.
  2. Bring the mixture to the boil and turn off the heat.
  3. Use to soak a sponge that has just come out of the oven or as you are layering and filling a sponge.

Lemon curd (Use to spread between the layers of sponge.):

  1. Beat eggs, egg yolks and sugar together with a whisk.
  2. Heat the lemon juice and zest in a saucepan.
  3. Pour a third of the heated lemon juice into the sugar and egg mixture and stir.
  4. Pour the sugar and egg mixture into the saucepan on the stove and stir continuously until it starts to thicken.
  5. Leave to cool slightly and then mix in the cubes of butter.
  6. Cool, then cover and store in the fridge until ready to use, or pour into sterilised jars.

Basic lemon butter cream:

  1. Cream the butter, icing sugar and lemon zest together on a high speed until light and fluffy.

Contact: www.roxannefloquet.com, e-mail roxanne@roxannefloquet.com or  083 226 2471.


Each Serving:

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