This is a simple lemon sponge, light, Lemony and delicious, and easy to prepare and cook. Anyone with a sweet tooth will enjoy the clean and fresh taste of this delicious recipe, and it is always a good idea to have more than you think you need as it seems to disappear relatively quickly to do!
The lemon sponge is best done as a griddle, but it works just as well made as fairy cakes.
You have a 12 "x8" x1.5 "pan to be greased and lined with baking paper.
Preheat the oven to fan oven 190c/170c / Gas Mark 5
Ingredients
8oz/225g Unsalted butter cut into small pieces and at room temperature
8oz/225g Golden caster sugar
8oz/225g term self-rising flour
3 medium eggs at room temperature
5Fl oz/150ml milk
1 1 / 2 tsp baking powder, sifted
Finely grated zest and juice of two lemons waxed UN
4oz/110g Golden Sugar
How to Make Lemon Sponge
1st Add butter and caster sugar in a bowl or mixer and cream together until light and fluffy.
2nd One by one, put in the eggs and mix well, be sure to scrap the sides of the bowl.
3rd Add milk and stir, and beat until a creamy consistency.
4th Add the flour and baking powder, continues to beat all the time.
5th Just lemon zest and mix well.
6th Pour the mixture into the mold, smooth surface and put in middle of oven.
7th Bake lemon sponge for 30 minutes until top is golden brown and sides just shrink away from the sides of the can, you can use a clean toothpick in center of cake tests and make sure to clean.
8th Remove from oven when done and leave for 10 minutes now using spears and prick the cake all by the next part is really nice.
9th Mix sugar and lemon juice in a bowl and stir until sugar is almost dissolved.
10th Spoon evenly over cake and let cool completely now and lemon juice and sugar to enjoy the cake.
Top Tip
Would you like lemon sponge to the shape of a fairy cake, just bake as above, but bake for 15-18 minutes, checking occasionally
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