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Lemon sponge cake

Lemon sponge cake on a cake stand

Lemon sponge cake

Name: Lemon sponge cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 10-12
Ingredients: 175g unsalted butter softened, plus extra for the tin; 175g golden caster sugar; 3 large eggs; 3 large unwaxed lemons zested, plus 4-4 ½ tbsp juice; 250g self-raising flour; ½ tsp baking powder; 100g Greek yogurt; 400g icing sugar; lemon zest or candied peel, to serve (optional); 2 large lemons; 200g granulated sugar

Esther Clark

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Serves 10-12

Easy

Prep: 25 mins

Cook: 55 mins

A star rating of 4.3 out of 5.61 ratingsRate

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Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g unsalted butter

softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons

zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest

or candied peel, to serve (optional)

For the candied peel

2 large lemons
200g granulated sugar

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Nutrition: Per serving (12)

kcal409
fat15g
saturates9g
carbs64g
sugars48g
fibre1g
protein5g
salt0.5g

Method

step 1

Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
step 2

Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
step 3

Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
step 4

When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
step 5

To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Recipe from Good Food magazine, April 2019

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A star rating of 4.3 out of 5.61 ratings

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