Lemon Sponge Cake

    Lemon Sponge Cake

    10saves
    1hr45min


    5 people made this

    About this recipe: This cake recipe is about 60 years old. Fresh, fragrant lemon helps make it really delicious.

    Ingredients
    Serves: 12 

    • 150g cake flour (or ordinary flour)
    • 150g cake flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking powder
    • 3 eggs
    • 3 eggs
    • 200g caster sugar
    • 200g caster sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon juice
    • 1/2 teaspoon lemon essence
    • 1/2 teaspoon lemon extract
    • 6 tablespoons (90ml) hot milk
    • 6 tablespoons (90ml) hot milk

    Directions
    Prep:30min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr45min 

    1. Preheat the oven to 180 C
    2. Preheat the oven to 180 C / Gas mark 4.
    3. Sift together flour, salt and baking powder.
    4. Sift together flour, salt and baking powder.
    5. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavouring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased 23cm cake tin at once.
    6. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavouring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased 23cm cake tin at once.
    7. Bake in the preheated oven for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in tin. Then loosen sides, and turn out on cake rack to cool completely. Decorate with chosen icing.
    8. Bake in the preheated oven for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in tin. Then loosen sides, and turn out on cake rack to cool completely.

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