Lemon sponge cake

This lemon sponge cake recipe shows how to make a lemon cake. Often called a lemon drizzle cake, this lemon cake recipe is delicious.

Ingredients – 2lb loaf tin

  • Self-raising flour: 180g
  • Baking powder: 1tsp
  • Caster sugar: 180g
  • Eggs (large): 2
  • Milk: 50ml
  • Sunflower oil: 150ml
  • Lemon: 1
  • Lemon juice: 3tbs
  • Butter: greasing

For the syrup

  • Icing sugar: 65g
  • Lemon juice: 4tbs

Getting everything ready

  1. Lightly grease a 2lb loaf tin with a touch of butter and neatly line with greaseproof paper (or use a ready made liner).
  2. Grate the rind of lemon into a small clean disk and add the lemon juice (3tbs).
  3. Break the eggs into a small jug and beat well.
  4. Pre-heat oven to 160°C (Gas Mark 3).

Method

  1. Sift the flour and baking powder into a large mixing bowl.  Add the caster sugar and mix together well.
  2. In another bowl, add the sunflower oil, milk, eggs, lemon zest and lemon juice and mix together well.  Add this mixture to the bowl containing the flour and mix until smooth.
  3. Spoon the cake mixture into the loaf tin.  Place the tin on a baking tray and put in the pre-heated oven for about 45-50 minutes until golden brown and firm to touch.
  4. While the lemon cake is baking, make the syrup by mixing the icing sugar with 4tbs of lemon juice.  Place in a saucepan over a low heat, stirring from time to time, until it forms a sticky syrup.  Remove from the heat and keep warm until needed.
  5. Remove the lemon cake from the oven – prick the surface of the lemon cake with a metal skewer while still warm.  Brush over evenly with the syrup, allowing it to soak into the cake.
  6. Sprinkle over the lemon sponge cake with caster sugar to give a sweet, sticky top.
  7. Allow to cool, remove the lemon sponge cake from the tin, remove the paper and store in an airtight container until needed.
  8. Cut the lemon sponge cake into slices and serve.

Watch the lemon cake being made

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