Patriotic Lemon Sponge Cake

I’m not usually overly patriotic but I think it is quite awesome that in my life time I have bared witness to the second monarch in history to reach a 60 year reign.  Let’s face it, it is quite an achievement.


Patriotic fruit!

Everyone seems to have really got behind the Jubilee with street parties and gatherings this weekend. Unfortunately for me I am working 9-8 on both of the Bank Holidays…le sigh!  On Saturday I got to finish slightly earlier than normal so I raced home and baked something rather special just to feel like I have taken part in some shape or form in the Jubilee celebrations.


A little while a go I posted a recipe for my Lemon Cupcakes which were gone in seconds in my household so I thought I would make something similar for the Jubilee but on a much bigger scale and with a twist.


It is on a much bigger scale as I did it in a quasi-Victoria sponge style, which is the epitome of British celebratory cakes and the twist is that it’s vegan!

I found this fabulous gluten, nut, dairy and egg free recipe which I adapted from the Vanilla Sponge Cake recipe on


1.5 cups of plain flour (can use gluten free)

1/2 cup of sugar

1/3 cup of oil (I used canola oil)

1 cup of Alpro soya pouring yoghurt

1 tsp of baking soda

1 tsp of baking powder (can use gluten free)

1 tsp of good vanilla extract

1 tbsp of vinegar

1 tbsp of lemon zest

2 tsps of lemon juice

For the lemon frosting:

1/3 cup of icing sugar

1 cup of non dairy milk

1/3 cup of vegan spread

juice of half a lemon

(not all of the frosting may be required)

This cake couldn’t be simpler to make as no sieving or baking science is involved.  It really is just a case of measuring out the ingredients and mixing them together in a bowl.

***The geek in me loved it when the baking soda fizzed after I added the vinegar, which helps the cake rise beautifully.***

Place the batter in a lined round cake tin and bake in a preheated oven at 180 degrees for 35-45 minutes or until the cake is golden and a cocktail stick comes out clean when put in the centre of the sponge.

When baked leave to stand for 10 minutes before removing from the tin and place on a wire rack to cool.


To make the icing using an electric whisk beat together the ingredients until a creamy loose texture is formed.  This frosting is more like a royal icing rather than a buttercream so it is supposed to be quite runny.

Smoother the top of the cake with the icing.  For all things patriotic and just because I topped mine with sliced strawberries, blueberries and cherries. 


Alfie was eating this yesterday and he really loved it.  The best thing about it was that he didn’t even know that it was vegan.  I’m not sure he would have dived in so happily at first if he knew that it was.  He can be very skeptical about vegetarian and vegan foods before he actually tries them, on most occasions though he is often surprised by how tasty they are.

This time though I think I will keep this little secret between me! Ssshhh!

Have fun what ever you are doing to celebrate the Jubilee! I for one will be celebrating with a slice of this delicious cake!

Did you bake anything yummy for the jubilee?  What is your favourite kind of celebratory cake?

Are you patriotic at all?

P.S. Don’t forget to enter my Sharpham Park giveaway, you can watch the vlog here.



Filed under Recipes

18 responses to “Patriotic Lemon Sponge Cake

  1. That looks yummy! Just like my vanilla sponge cake too! Strawberries and blueberries are clearly a winner for the Jubilee 🙂

  2. Cake sounds so good!! I have had to work too but with the rain that’s coming down now I don’t really mind!! X

  3. Wow this cake looks yum, I’ve definitely bookmarked it. So patriotic. My favourite cake is an M&S Lemon Drizzle cake. When I lived in Italy everytime someone came to visit I got them bring me one!

  4. This looks so good! I wish I had had the time and baking skill to make a cake. x

  5. Lovely! The jubilee is ALL over the news here in the US–it’s like the royal wedding craze all over again here! Haha!

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  8. jessica

    I want to make this (over here in the US) but I want to double check some things first.
    1. 180 degrees….is that Celsius for you? Should I be converting or am I actually putting my over to 180 F (because that seems low).
    2. Also, by “vegan spread”, is that vegan butter?
    3. And the soya yogurt you mention, can I buy soy yogurt over here? Same thing?

    Thanks for your help, I hope to make this for a fathers day celebration, we have vegans and gluten allergies so I want to make sure this works out! 🙂

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