Updated: Jun 10, 2021
Light, fresh and zesty lemon sponge to share with family and friends. Easy and quick ready for tea-time.
Prep Time: 15mins
Cook Time: 20mins
Total Time: 35mins
Yield: 23cm cake round
Specialty Equipment: Stand mixer
1 tsp vanilla
2 lemons, zested
¼ tsp salt
2 large eggs
125g unsalted butter
125g caster sugar
125g self-rising flour
Preheat the oven to 150° Fan
Grease and line baking tin with a parchment circle.
Ensure Butter is soft and at room temperature, then cream together with the sugar in the bowl of a stand mixer or with a hand mixer, starting on the lowest speed and increasing slowly.
Once smooth and fluffy, add the Salt, Lemon zest and Vanilla, beat until incorporated.
Add the eggs one at a time, mixing until incorporated.
Add the Flour ½ at a time and fold in, ensuring there's no lumps. Don't over-mix or your cake will be dense.
Add to prepped baking tin and bake for 15-20mins depending on tin size. Cake is cooked when a skewer comes out the middle clean.
Allow to cool fully before decorating.
Tips and Tricks:
Ensure all ingredients at room temperature.
Don't over mix batter or it will become tough!