LEMON SPONGE CAKE RECIPES

Name: Lemon sponge cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 10-12
Ingredients: 175g unsalted butter , softened, plus extra for the tin; 175g golden caster sugar; 3 large eggs; 3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice; 250g self-raising flour; ½ tsp baking powder; 100g Greek yogurt; 400g icing sugar; lemon zest or candied peel, to serve (optional); 2 large lemons; 200g granulated sugar

LEMON SPONGE CAKE RECIPE | BBC GOOD FOOD

Lemon sponge cake recipe | BBC Good Food image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories Afternoon tea, Dessert

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 11

Ingredients

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

LIGHT LEMON SPONGE CAKE | BBC GOOD FOOD

Light Lemon Sponge Cake | BBC Good Food image

This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten

Provided by graceemma

Total Time 1 hours 20 minutes

Yield Serves 8

Ingredients

Steps:

Preheat oven to 160C/fan and then Grease or line the cake tin
In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
It should be golden brown on top!
Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
Repeat steps 1-6 for the second cake tier.
Whilst the cakes are cooling prepare the buttercream;
using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

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