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Member recipe

Ann's Lemon Sponge

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(2 ratings)

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Serves 10

Lemon flavoured victoria sponge

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  • For the Cake
  • 85g self raising flour
  • 85g caster sugar
  • 3 eggs
  • 40g soft spread e.g. Olivio, Beroli
  • 40g butter - use a spreadable one like Lurpak Spreadable
  • zest of one lemon
  • For the filling
  • 85 icing sugar
  • 40 butter
  • 2 tbsp lemon juice


    1. Cream the fats and sugar until light & fluffy (at least 3 mins)
    2. Add eggs one at a time, continuing to whisk
    3. Sieve in flour and fold in the mixture
    4. Add lemon zest, and fold in
    5. Bake for 25 minutes at 180C (fan) in 8in (20cm) tins
    6. Remove from tins and allowed to cool
    7. Make butter cream - cream butter until soft
    8. Gradually sift & beat in icing sugar
    9. Add 1-2 tbsp lemon juice
    10. Make sandwich with butter cream

Comments, questions and tips

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21st Nov, 2012
The quantities are wrong, there seems to be a Typo when they posted the Recipe 850g Flour 850g Sugar The rest looks about right. Rule of thumb when making a sponge type mixture equal weights of Flour and Sugar and roughly half for the fats Or use the "Egg Weight" guide Weigh the eggs (in there shells) and use the same weight in flour and sugar and half the weight in fat (butter) This was a tip from the Famous Fanny Craddock on one of her TV shows way back in the 60's, I was a 7 or 8yr old at the time, and it stuck (how sad) :-)
29th Aug, 2012
This recipe does not work out. I made it and the cakes were unbelievably thin, i followed the recipe to the letter
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