Wednesday, March 2, 2016

Lemon Sponge Cake Recipe

Lemon sponge cake filled with lemon buttercream and lemon curd. One of the best lemon cakes I've tasted!


300gms sugar
5 fresh eggs
350gms self raising baking flour
300gms butter or margarine
40mls milk
1 tbsp salt
½ tsp baking soda
50mls lemon juice
½ tsp vanilla extract


·         Heat the oven to 350 degrees F and butter 2 x 8 inc baking pans.
·         Mix together flour, salt, and baking soda. Use a mixer at medium speed to beat the butter and sugar until fluffy, and then add the eggs one by one. Add the vanilla extract to this mixture. Reduce the speed of the mixer and add the flour mixture by quarters, as you pour in the milk and lemon juice.
·         Pour the batter into the two baking pans and bake for 45 to 55 minutes until a toothpick comes out clean. Remove the cakes and cool on a rack for about 20 minutes.
·         Cut the cakes into halves using a long serrated knife. Fill with jam, lemon curd or icing. It is time to apply crumb coating and homemade butter cream frosting to the cakes and decorate them as you wish.

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