Lemon sponge cake

Serves: 6

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Total Time: 60

Prep Time: 40

Cook Time: 20

• 110 gram(s) self-raising flour
• 110 gram(s) butter, at room temperature
• 110 gram(s) caster sugar
• 2 large eggs
• grated zest of 1 lemon
• For the butter cream
• 50 gram(s) butter, at room temperature
• 100 gram(s) icing sugar
• good squeeze of lemon juice
• crystallised lemon slices, to decorate

Method

1. Grease and line two 18cm sponge tins with greaseproof paper. Preheat the oven to 170°C (150°C fan oven), gas mark 3.
2. Put all the cake ingredients in a large bowl and beat thoroughly to mix well.
3. Divide the mixture evenly between the two tins, then bake for 20 minutes until golden and a skewer inserted into the centre comes out clean. Cool on a wire rack while you make the butter cream.
4. Put the butter in a bowl and beat. Add the icing sugar little by little, beating well after each addition. Add a good squeeze of lemon juice and mix in.
5. Spread one half of the cake with just less than half of the butter cream. Top with the other cake half, then spread over the remaining butter cream. Put on a cake stand or plate and decorate the top with crystallised lemon slices. Cut into pieces and serve. Recipe courtesy of Southwold Boating Lakes and Café, North Parade, Southwold (07939 410182).

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