Home Baking - My Lemony Sponge Cake

My Lemony Sponge Cake

Cream together the butter and caster sugar until smooth beat in eggs one at a time and then add raising flour and mix well. Grate the rind of 2 lemons and add to the mix and add a few drops of freshly squeezed lemon juice.

Divide the mixture into two 8”greased tins and bake in the oven for 20-25 minutes at 180⁰-190⁰ C. When cooked turn out into a cooling rack and allow to cool.

Filling: To one half of the cake apply a generous coating of good quality lemon curd. To the other half apply a generous layer of butter cream (icing sugar, butter and vanilla essence). Sandwich the halves together and then apply sugar icing.

Icing: To the juice of 1 lemon add icing sugar until creamy consistency is obtained. Coat the cake with the icing and then decorate with slices of fresh lemon.

One can make this cake without eggs as well. Just add ½ cup refined oil, instead of eggs.

Try this lemony sponge cake, you will not be disappointed.