Alive and Cooking
 

Lemon Sponge Cake

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Ingredients

(Serves 8)
250g unsalted butter, cubed
4 eggs
200g caster sugar
250g self raising flour
Zest of 2 lemons
Juice of 2 lemons
200g thickened cream, whipped
Icing sugar, to dust over

Method

Place the butter into a mixer, add the caster sugar and cream together until light and fluffy.
Put the mixer on a slower speed and pop in an egg, let it combine, then slowly add the other eggs til combined. Add in the lemon juice and fold in the flour to ensure all combined.
Place the mixture into a greased cake tin and smooth off the top surface. Place into a preheated oven at 185°C for 35-40 minutes.
Place on a cooling rack. Once sufficiently cooled, cut in half horizontally, fill with the whipped cream, dust over with icing sugar and serve.



Lemon Sponge Cake