Lemon Sponge Cake Recipe

Name: Lemon Sponge Cake
Total time: 90 min
Yield: 6
Ingredients: 200 g Self-raising flour; 1 tsp Baking powder; 200 g Caster sugar; 4 Eggs; 200 g Softened butter; 2 tbsp Lemon zest; 1 tbsp Lemon juice; 100 g Icing sugar; 2 tsp Poppy seeds

This lemon sponge cake is light, fluffy and wonderfully tangy. Topped with icing sugar and sprinkled with poppy seeds, it's the perfect sweet treat for any occasion.

medium

01:30

METHOD

Step 1.
Preheat the oven to 180°C and grease a round cake tin.
Step 2.
In a bowl, mix together 200g of self-raising flour, 1 tsp of baking powder, 200g of caster sugar, 4 eggs, 200g of softened butter, 2 tbsp of grated lemon zest, and 1 tbsp of lemon juice until smooth.
Step 3.
Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer comes out clean.
Step 4.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 5.
Once cooled, dust the cake generously with icing sugar and sprinkle poppy seeds over the top. Slice and serve.