Lemon Sponge Cake

I sincerely hope you would share the same passion as me!

This is an old fashion British Cake.  Served with afternoon tea.

Made with flour, sugar, butter, eggs, lemon zest and lemon juice.

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Ingredients
  • Zest of 2 Lemons

  • Juice of 2 Lemons

  • 180gm Self-Raising Flour

  • 180gm Butter, softened

  • 180gm Caster Sugar

  • 3 Eggs

  • 8” Cake Tin, Lined

Step No 1

Place the softened butter and sugar in a large bowl.
Step No 2

Using an electric whisk, cream the butter and sugar together until lighten in colour, fluffy and soft peaks form.

Step No 3

Pour in the eggs and whisk to a smooth paste.
Step No 4

Sprinkle the flour a spoon at a time then whisk to combine. 

Step No 5

While still whisking pour the lemon juice and mix together.
Step No 6

Scatter the zest of lemon over the mixture and give it a final whisk.

Step No 7

Transfer the mixture into the cake tin. 
Step No 8

Bake in a pre-heated oven at 180C/Fan, for about 40 to 45 minutes, until well risen and golden brown.

Step No 9

Ready to serve.