Light lemon sponge cake
If you’d like a fluffy sponge cake for Christmas/Easter/Mother’s Day etc, then try this super easy and super light sponge cake which can be baked in a silicone mould shaped in a motif appropriate to the occasion. This one I made in a star shaped silicone mould but butterfly, rose, Christmas tree, bunny, egg etc. are all good ones to use. You can glaze & decorate it however you want – buttercream, lemon icing, chocolate glaze would work well – this time I just dusted it with some icing sugar. If you want the cake to be dairy-free, use sunflower spread and coconut, oaty, almond or similar milk.
Ingredients
Method
- Preheat the oven to 180C.
- Choose one large or two smallish silicon cake moulds (butterfly, heart, flower etc) or one cake tin (grease and line it).
- Melt the butter and let it cool.
- Beat the sugar and eggs in a bowl with an electric mixer for 5 minutes. Add the lemon zest & juice.
- Sieve the flour and baking powder into the egg mixture and combine gently into a smooth batter.
- Gently fold in the melted butter and milk.
- Fill the silicone shape(s) with the batter and put them on a flat baking tray.
- Bake for 15-20 minutes in the middle of the oven until the cake is golden and springy. (Test it with a skewer if cooked through.)
- Cool in the mould/tin for 5 minutes then turn the cake out onto a wire rack. Let it cool completely.
- Glaze and decorate the cake to your liking.