Lemon Cream Sponge Cake
When life gives you lemons… make lemon cake!
March’s recipe of the month comes from Sue, a member of the dedicated team of volunteers at Perennial. Following a tough competition between a selection of recipes, this Lemon Cream Sponge Cake came out on top. It’s the perfect treat to enjoy with a big cup of tea after a day of gardening.
- Pre-heat oven 180F/Fan160F/Gas 4.
- Grease 2 x 18/20cm sandwich tins and line bases with baking parchment.
- Measure all the cake ingredients into a large bowl and beat together until thoroughly blended.
- Divide mixture between the 2 sandwich tins and level the surfaces.
- Bake in a preheated oven for about 25 minutes until risen and tops spring back when pressed lightly with a finger.
- Cool in tin for 10 minutes and then turn out, peel off parchment and finish cooling on a wire rack.
- Whisk cream until it holds it shape then fold in the lemon curd.
- When the cakes have cooled, sandwich the 2 layers together with the filling.
- Dust the top with a little icing sugar to serve.
Tip: for an extra lemony zing, mix together 150g sieved icing sugar with 2 tablespoons lemon juice to make a glacé icing for the top of the cake.
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- 175g softened butter or margarine
- 175g caster sugar
- 175g self raising flour
- 1.5 level teaspoons baking powder
- 3 large eggs beaten
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the filling
- 150mls double /whipping cream
- 4 to 5 tablespoons good quality lemon curd