Lemon Sponge with Macarons

Lemon sponge with macarons Lemon sponge with macarons
6 people 30 minutes 30 minutes


  • 2 tsp Baking Powder
  • 250 g Butter softened, plus extra for greasing
  • 250 g Caster Sugar
  • 4 - Fresh Egg
  • 1 - Lemon zest only
  • 30 - Macaron Shells See our Macarons recipe
  • 250 g Plain Flour
  • 1 tsp Vanilla Extract

For the Coconut Buttercream

  • 200 g Butter softened
  • 2 tbsp Desiccated Coconut
  • 2 tbsp Malibu Rum optional
  • 400 g SuperValu Icing Sugar sifted
  • 1 - SuperValu Vanilla Pod split in half lengthways

For the Coconut Drizzle

  • 1 - Fresh Egg white only
  • 2 tbsp Malibu Rum
  • 150 g SuperValu Icing Sugar


  1. Preheat the oven to 180°C/gas mark 4. Grease a deep 20cm cake tin and line the bottom with non-stick baking paper.
  2. Sift the flour and baking powder into a bowl and mix together.
  3. In a separate large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between each addition, then mix in the vanilla extract and fold in the fl our and lemon zest. Pour the batter into the prepared tin.
  4. Bake in the oven for 25 to 30 minutes, until a skewer or toothpick inserted into the centre comes out clean. Turn the sponge out onto a wire rack and leave to cool completely.
  5. To make the coconut drizzle, combine the icing sugar, egg white and rum in a bowl. Spread the coconut drizzle over the cake and leave to settle for 30 minutes.
  6. Meanwhile, mix all the buttercream ingredients together until a smooth, light consistency is achieved. Place the buttercream in a piping bag and pipe a generous walnut-sized amount onto the base of a few macarons, then sandwich together with an additional macaron shell.
  7. Place the macarons on the cake and add some sliced kiwi just before serving.
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