Lemon Sponge Cake

The Laughing Cow adds a rich flavour and silky smoothness to the sponge. Incorporating the cheese with the accompanying cream, creates a complimentary touch of acidity and texture which adds a new dimension to this pound cake.

Makes 8



Lemon cake

  • 300 g butter, softened
  • 450 g caster sugar
  • 150 g The Laughing Cow Original
  • 450 g plain flour
  • 1 tbsp baking powder
  • 6 large eggs, cracked and beaten
  • 170 ml milk
  • 1 tsp vanilla extract
  • 2 lemons, juice and zest


  • 100 g caster sugar
  • 80 ml water
  • 2 lemons, juice and zest

The Laughing Cow Chantilly


  1. Pre-heat the oven to 160°; line a 20cm round cake or loaf tin with parchment paper.
  2. Place the butter and sugar in a large bowl; beat using an electric mixer for about 10 minutes until light and fluffy.
  3. Add The Laughing Cow Cheese and beat for another minute.
  4. Sieve the flour and baking powder together, into a separate bowl.
  5. Beat the prepared eggs into the creamed butter and sugar. As you do this add 2 tbsps of flour to stop the mixture splitting.
  6. Tip the rest of the flour into the mix and gently fold in with a metal spoon. Fold in the milk, vanilla extract, lemon juice and zest until all of the ingredients are incorporated.
  7. Carefully pour the cake mixture into the tin, level with a spatula.
  8. Place in the oven and bake for about 30-35 minutes, or until the outside edges of the cake are lightly golden and the centre of the cake is set. Insert a clean skewer and if it comes out clean the cake is cooked.
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