Light Lemon Sponge Cake
This delightful Lemon Sponge Cake recipe is a light and fluffy treat that is sure to impress your friends and family. The soft and moist sponge layers are complemented by a zesty lemon buttercream that adds a burst of citrus flavor. Follow the simple steps to create this elegant and flavorful cake for any special occasion.
— Constant Cookbook
Ingredients
- 1 or 2 cake tins 8x8inch
- NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.
- For EACH cake/tier ~ you will need double these ingredients
- 100g softened butter (1/2 fat or light)
- 175g self raising flour
- 1tsp baking powder
- 175g caster sugar
- 2 eggs (whisked)
- 6tbsp whole/full fat milk
- 1 grated lemon rind
- For the Lemon Buttercream
- 55g butter (1/2 fat or light)
- 1tbsp lemon juice
- 2tspns grated lemon rind
- 250g icing sugar
- To decorate (optional)
- Icing sugar
- Raspberries
Instructions
- 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)
Yield
Serves 8
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