Lemon Drizzle Sponge Recipes

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EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)



Easy Lemon Cake (All-In-One-Lemon-Sponge) image

A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.

Provided by Charlotte Oates

Categories     Dessert

Time 40m

Number Of Ingredients 7

225 g self-raising flour
2 tsp baking powder (you should use a measuring teaspoon and the baking powder should be level)
4 medium eggs
225 g soft margarine or butter (if you are using butter, ensure it is soft and at room temperature)
225 g caster sugar
Zest of 2 lemons
2 tsp milk

Steps:

  • Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
  • Finely grate the zest of two lemons.
  • Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
  • Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
  • Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
  • Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
  • Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

Nutrition Facts : Calories 277 kcal, Carbohydrate 32.3 g, Protein 4.1 g, Fat 14.9 g, SaturatedFat 4 g, Sodium 262.8 mg, Sugar 19.2 g, ServingSize 1 serving

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