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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180C.
  2. Choose one large or two smallish silicon cake moulds (butterfly, heart, flower etc) or one cake tin (grease and line it).
  3. Melt the butter and let it cool.
  4. Beat the sugar and eggs in a bowl with an electric mixer for 5 minutes. Add the lemon zest & juice.
  5. Sieve the flour and baking powder into the egg mixture and combine gently into a smooth batter.
  6. Gently fold in the melted butter and milk.
  7. Fill the silicone shape(s) with the batter and put them on a flat baking tray.
  8. 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.)
  9. Cool in the mould/tin for 5 minutes then turn the cake out onto a wire rack. Let it cool completely.
  10. Glaze and decorate the cake to your liking.