Lemon Sponge Cake!

 Good morning everyone, hope you’ve all had a nice week. It has been crazy busy for us, we actually moved over the weekend, it was very short notice as we found out last Monday and signed for the keys to the new house on Tuesday, so it’s been all systems go getting things sorted, although we luckily didn’t have much to pack as we kept most of our things in boxes from the previous move, so it was mostly just the case of transferring the boxes (and a few bags) from the temporary flat we were in over to the new house, and we have not stopped since Sunday (when we officially left) as we’ve been sorting through everything and making it feel more homely! On our last day at the flat, we were told by multiple neighbors that we will be missed which was nice to hear, as we didn’t know a few of them. But our new neighborhood seems nice and friendly, one even gave us tea/coffee/milk and a couple of mugs on our first day. Hopefully once we’ve got our baking equipment, we can repay them possibly with a slice of cake of some kind sometime. Which leads me in nicely to this weeks post…

Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. This lemon cake literally melts in your mouth it is so soft and tender. You won’t ever need another lemon cake recipe after trying this one, so grab your baking tool and get baking!

Lemon Sponge Cake

Ingredients:

For The Cake:

• 350g Unsalted Butter
• 350g Caster Sugar
• 7 Medium Eggs
• 350g Self Raising Flour
• Zest of 2 Lemons
• 75ml Lemon Juice

For The Drizzle:

• 75ml Lemon Juice
• 75g Caster Sugar

For The Decoration:

• 2-3 tbsp Lemon Curd
• 200g Unsalted Butter (room temperature)
• 400g Icing Sugar
• 2 tbsp Lemon Juice
• Extra Lemon Curd

Method

To Make the Cake

Grease & line two 8″/20cm deep cake tins and preheat your oven to 180ºC/160ºC fan.

Beat together the unsalted butter & caster sugar until smooth – this will take a couples of minutes! 

Once combined add the self raising flour, eggs, lemon zest and lemon juice and beat until combined – try not to over beat!

Pour the mixture evenly into the two tins and bake in the oven for 35-40 minutes or until a skewer comes out clean.

Drizzle

Towards the end of baking – in a bowl, mix together your 75ml lemon juice and 75g caster sugar together.

Once the cake is baked, drizzle this over the cakes, whilst still in the tin. Let the cakes cool fully.

Decoration

Beat the unsalted butter for a couple of minutes using the whisk attachment with a stand mixer – doing this will make it nice and smooth!

Once smooth, start gradually adding the icing sugar until it’s all fully mixed in.

Add the lemon juice, and beat for about 5 minutes on a medium-high speed until super light and whipped.

Pipe some buttercream in a circle round the edge of the top of your first sponge, and then add the lemon curd into the middle.

Place the other cake on top, and pipe on the rest of the buttercream however you wish. 

Drizzle on some spare lemon curd, and add some sprinkles and enjoy with a hot cup of tea or coffee and savour this beautifully moist cake right down to the last slice.

If you feel like adapting the recipe, you can make this lemon cake into a lemon sheet cake, if you’d prefer to skip all the layering steps! Alternatively this cake can be made into individual lemon cupcakes with a swirl of lemon buttercream on top. You can store the cake in an airtight container in the fridge for 3-4 days, or you can freeze it for up to 3 months.

Thank you for visiting my blog and reading today’s post, I hope you all enjoy the rest of the week, and I will see you next week!