Lemon Sponge Valentine Cake Recipe

Name: Lemon Sponge Valentine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE TOPPER; 10 pieces red Candy Melt; 1 teaspoon canola oil (if melted candy is too thick to pipe); LEMON SPONGE CAKE; 3 large eggs, room temp; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 cup all purpose flour; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted; LEMON BUTTERCREAM; 1/2 cup unsalted butter, room temp; 1 cup powdered sugar; 1 tablespoon heavy cream; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 drop yellow food coloring paste

Servings: persons

CAKE TOPPER
10 pieces red Candy Melt
1 teaspoon canola oil (if melted candy is too thick to pipe)
LEMON SPONGE CAKE
3 large eggs, room temp
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
LEMON BUTTERCREAM
1/2 cup unsalted butter, room temp
1 cup powdered sugar
1 tablespoon heavy cream
1 teaspoon lemon zest
2 tablespoons lemon juice
1 drop yellow food coloring paste

1
["To make cake topper, outline a template of a small heart shape on a parchment paper.", "Place candy melts in a microwaveable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Add oil if it's too thick to pipe. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening.", "Start piping the candy over the template, starting with the outline. Place a toothpick in the middle, then fill the outline with zigzags.", "Let it dry completely before peeling the cake topper off the parchment paper.", "Preheat oven to 325F. Grease three 5-inch cake pans and line bottoms with parchment paper. Set aside.", "In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume.
2
Mix in vanilla, lemon juice and zest.", "In a large bowl, sift together the flour and salt.", "Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.", "Spoon about 1/2 cup of the cake batter into a bowl, and stir in the melted butter. Add the mixture back to the cake batter and gently fold with a spatula until blended.", "Pour the batter into the prepared pans evenly and smooth the top. Bake for about 20 minutes, until the centre of the cakes spring back when gently pressed. Let cool completely in the pans.", "Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles.", "To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add heavy cream, lemon zest and juice, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add food coloring, if you prefer, and mix for another minute.", "To assemble the cake, sandwich each cake layer with a thick layer of buttercream. Top with a final layer of buttercream. Use an offset spatula to smear the buttercream squeezed out between the cake layers along the sides of the cake to create the naked cake effect.", "Carefully place the cake topper on the cake."]

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE TOPPER, 10 pieces red Candy Melt, 1 teaspoon canola oil (if melted candy is too thick to pipe), LEMON SPONGE CAKE, and more.

Yes, Lemon Sponge Valentine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Sponge Valentine Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions