I've got a recipe that's as easy as pie (or cake, in this case). Introducing my Easy Lemon Sponge Cake Recipe with Lemon Frosting.

Lemon Sponge Cake To make this delicious lemon sponge cake, start by pre-heating your oven to 350 degrees Fahrenheit and lining the bottom of two 8-inch cake pans with parchment paper. Don't grease the sides of the pan.

Next, measure, then sift your dry ingredients, and set them aside. In a large bowl of a stand mixer or using an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.

It's important not to overbeat the eggs; just whip them to the right volume for best results. If the mixture becomes too stiff, the cake won't rise properly.

Lift the whisk from the batter and make a figure-eight with the dripping batter. Count to 10 seconds. If the figure-eight stays on the batter, it's good. If it sinks before 10 seconds, beat it a bit more. Add fresh lemon juice and lemon peel to the cake batter and mix.

Using a rubber spatula, gently fold the flour into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and prevent popping the air bubbles created by whipping the eggs. This will ensure an airy cake.

In a small bowl, mix the sour cream and melted butter together. Fold in the sour cream and melted butter mixture the same way you did with the flour. These ingredients will help achieve a moist lemon cake. Pour the batter into the pans, dividing it equally between the two, and immediately place them in the oven to bake.

Bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown. Remove the sponge cakes from the oven, place them on a wire rack, and let them cool for 5 minutes. You can loosen the sides by inserting a knife between the cake and the pan.

Invert both cake tins onto the cooling rack and remove the parchment paper from the bottom. Finally, leave the cakes to completely cool upside down on the wire rack for around 2-3 hours. In the meantime, start making the lemon buttercream.

Lemon Buttercream Over a large mixing bowl and using the whisk attachment, cream butter for 2 minutes on medium-high speed, or until light and fluffy.

Sift your powdered sugar. Turn to low speed and gradually add your sifted icing sugar, vanilla extract, salt, and lemon juice until just combined. Turn the speed to high and beat for an additional minute. Scrape the sides of the bowl to ensure all of the ingredients are well mixed. Frosting should look light and fluffy.

To assemble your cake, Put one cake layer on a serving plate. This will be the bottom layer. Next, using an offset spatula, apply a layer of frosting on top of the first cake layer. Make sure to spread it evenly across the surface. Place the second layer on top of the frosted first layer.

Apply a thin layer of frosting around the entire cake. Don't worry if some of the cake is showing through; this is intentional for the naked cake look. Finally, add whole, half, quartered lemons, lemon slices, and edible greenery on top of the cake.