Tuesday, 28 March 2017

Easy Lemon Sponge Cake

It's gorgeously light, it's moist, it's erm.. lemony?! Lemon Cake has quickly become one of the favourites; it's super easy to bake and the ingredients required won't drain your bank account. I don't like my lemon sponge sharp nor do I like it too sweet which is why this homemade lemon sponge cake of mine is just right.Yes, this one is not Gluten free and so I only had a tiny little piece *what a tease*; I actually made this cake for my colleagues in work. You will not be disappointed so why not give it a go. Here's how you can make this delightful little number.
 What you need:
  • 3 lemons
  • 3 eggs 
  • 1 teaspoon baking powder
  • 175g Self raising flour
  • 175g soft butter
  • 175g caster sugar (I always use regular granulated sugar, makes no difference)
  • Lemon zest, finely grated 
 For the icing:
  • 3 tablespoons lemon curd
  • 75g icing sugar
  • Handful of lemon zest




Method:
  1. Preheat oven to 170C, then grease and line 2 round baking tins.
  2. Beat butter and sugar in a bowl until pale then add in the eggs, baking powder, flour and lemon zest.
  3. Beat until well mixed and smooth. Divide mixture equally between the already prepared tins. 
  4. Bake for 35 minutes; the sponge will spring back when pressed lightly if cake is ready. 
  5. Place cakes onto cooling rack then make tiny holes on the cakes. Grab half a lemon and squeeze the juice onto the cakes so it seeps into the sponge. I whipped up a small batch of lemon buttercream then sandwiched the cakes together.
  6. Beat lemons then add granulated sugar and icing sugar to it and mix well. Should be a thick consistency, spread evenly on cake when cool then serve.


Didn't I tell you it was easy.
Nokhuthula xo
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