Name: Light lemon sponge cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 50g butter; 2 large eggs, lightly beaten; 100g sugar; Zest and juice of 1 lemon; 100g self-raising flour; 1 tsp baking powder; 100 ml milk

Light lemon sponge cake

6 Dec 2018

by Dinna

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

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

50g butter
2 large eggs, lightly beaten
100g sugar
Zest and juice of 1 lemon
100g self-raising flour
1 tsp baking powder
100 ml milk

Instructions

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.