Lemon Sponge Cake recipe

This delicious zingy sponge cake uses lemon juice and lemon essence for a real punch of flavour. If you want to, try using real lemon zest – around a tbsp., and fresh lemon juice. It’s entirely up to you which method you choose – this recipe is still very delicious and is a real time saver.

Ingredients:

• 200g caster sugar
• 150g flour
• 3 eggs
• 1 tsp. baking powder
• 6 tbsp. hot milk
• 1 tbsp. lemon juice
• ½ tsp. lemon extract
• Pinch of salt

Method of Preparation:

1. Preheat the oven to 180C and line a 23cm cake tin.

2. Sieve together the flour, baking powder and salt and set to one side.

3. Cream together the butter and sugar until pale, fluffy and smooth and then add in the eggs one at a time, beating well after each addition.

4. Stir in the lemon juice and lemon flavouring.

5. Add in the flour mixture, stirring well until you have a smooth cake batter, and then gradually add in the hot milk.

6. Once you have a smooth batter, pour it into the prepared cake tin and put it into the oven.

7. Cook for 45-50 minutes before leaving to cool entirely.

A lovely way to top this cake would be with some zingy lemon or lime buttercream, although it would be equally as good with a sprinkling of icing sugar. This recipe yields around 12 portions.

Author: Laura Young

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