This lemon sponge cake is to die for and very easy to make.
I have to be honest, I only tried this recipe once but everyone loved it and I have been told not to ‘mess around’ with the recipe any more. As I have been asked so nicely, I won’t and will share it with you so that you can all try for yourselves and make your own judgement.
Oh and in case you were wondering what all the colourful sprinklers were about, I made this cake for my nephews 1st birthday party.
Lemon Sponge Cake
For the cake:
- 250g butter, softened
- 250g caster sugar
- 250g self-raising flour
- 4 medium eggs
- 2tbsp milk
- zest of 2 lemons
For the Frosting:
- 125g unsalted butter, softened
- 250g icing sugar
- juice is 1.5 lemons
- zest of half lemon
- Set the oven to 180°C.
- Beat the butter until very soft. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins. Make sure to level surface.
- Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
- Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top, sides and in between layers of the cake.
Note: If you would like your cake to have more layers of frosting, cut each cake in half horizontally, to give 4 layers in total. Make sure you sandwich together with some frosting.
If you have enjoyed this recipe why not have a look at some of my other recipes.