Print Recipe

Lemon Sponge Cake

Servings: 8
Author: Jayne

Instructions

  • Leave Butter in Room Temperature before whisking. If in a hurry, microwave for 30 seconds
  • Whisk 225g butter and 225g of Caster Sugar till it is creamy and white
  • Add 4 eggs one at time
  • Add 1 tsp of Vanilla paste or Vanilla essence
  • Add 225g of Self Raising Flour, 1 tsp of Baking Powder, Lemon Rind to the mixture and whisk. Do not Whisk for too long
  • Butter 8 inch sandwich tins (2 tins)
  • Divide the mixture equally and spread it evenly in the tins
  • Bake for about 25 mins on 180 degrees
  • Remove and leave for a couple of minutes to cool before removing the cake from the tin
  • Mix Lemon Juice (from 2 Lemons) with about 4 tbsp of Caster Or Icing Sugar
  • Prick the Cake with a fork and pour the lemon mix on the warm cake

Notes

For Chocolate cake, add Cocoa powderÂ