Hummingbird Bakery Lemon Cake with Lemon Cream Cheese Frosting

I made this cake back at the end of September for my mum to take to her school reunion buffet.  The cake itself is very simple, the frosting is easy to make but I found it an absolute nightmare to get onto the cake in an orderly fashion.  Also, I underestimated the difficulty in using writing icing and writing on a cake – this is an art in itself!  At the end of the day, I’m not a professional and am just having a go.  The Hummingbird Bakery make it look so easy…it is not this easy!

What you need:

For the sponge
110g unsalted butter, softenedimg_2430
380g caster sugar
320g plain flour
4 tsp baking powder
320ml buttermilk
Zest of 2 lemons
3 large eggs
80g raspberry jam

For the frosting
900g icing sugar, sifted, plus extra for dusting
Zest of 1 1/2 lemons
150g unsalted butter, softened
375g full-fat cream cheese

Decoration, if required
Grated zest of 1 lemon (optional)
A few raspberries (optional)

What you do:

Preheat your oven to 170°c. Grease and line your tins with greaseproof paper.

In a freestanding electric mixer mix the butter, sugar, flour and baking powder together until it forms a sandy consistency.

In a large jug/bowl, mix together the buttermilk, lemon zest and eggs.

With the mixer on a medium speed, gradually pour half of the liquid into the crumb mixture, scraping down the sides of the bowl from time to time. Mix thoroughly until the batter is thick and smooth, without lumps. Once all lumps are all gone, add the rest of the liquid and mix until combined.

Divide the mixture evenly amongst the three prepared tins. Bake for 20-30 minutes or until golden brown and the sponge bounces back when lightly touched. Remove from the tins and allow to cool completely before frosting.


Using the freestanding electric mixer gradually mix the icing sugar, lemon zest and butter together on a low speed until combined and there are no large lumps of butter. Add a little of the cream cheese to loosen and beat until smooth, then add the rest of the cream cheese and beat the frosting until it is light and fluffy.


Once the sponge layers feel cool to the touch, you can assemble the cake. Place the first layer on a plate or cake stand and spread on a layer of raspberry jam.


Top with 3-4 tablespoons of frosting. Smooth the frosting on using a palette knife (or spatula as I was using) adding a little more if needed. Sandwich the next layer on top.


If you’re doing a three-layer cake then repeat the jam and frosting steps and then put the final layer on top covering it completely so that no sponge is showing.

Decorate as you wish – I chose to use pre-packed writing icing for an easy life!


Until next...Happy Baking!


  1. 6th November 2016 / 5:00 pm

    Here comes another recipe I need to try!

    • 6th November 2016 / 6:45 pm

      Thank you! I’ve tried to simplify the methods given in the recipes as they can be a bit long-winded 🙂

  2. 14th March 2017 / 11:49 am

    Nice post. Thanks for sharing this. I’m definitely going to try this as I love it.

    Here’s a suggestion for your bakery:
    Bakery Management System

  3. Maria
    21st July 2017 / 3:26 pm

    looks so yummy.

    if I use 25cm (10 inch) tin I should double the quantities given above for the sponge cake? I want to make 3 layers

    • 1st August 2017 / 7:55 pm

      Hi, apologies for late reply (I’ve been away).

      I used 8″ tins so I would suggest using half the amounts again rather than double. You may also need to allow extra baking time too. Hope it all works out 🙂

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