Easy Lemon Sponge Cake
"My mom loves to eat this Lemon Cake as it's not sweet.
It's refreshing, moist and gives a great lemony taste!
It can be a muffin or a cake.
Best when served warm."
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 175 g butter
- 175 g sugar
- 3 eggs, beaten
- 175 g self-raising flour
- 3 tablespoons lemon juice
- 1 lemon, rind of, grated
directions
- Cream butter and sugar until light and fluffy.
- Beat in eggs.
- Sift over the flour, add lemon juice and rind.
- Fold together to form smooth batter.
- Spoon into the dish and level the top.
- Bake for 30 minutes.
- Top may look wet but the cake should test cooked.
Questions & Replies
-
Can I use already made lemon curd in this cake -
I noticed there is no leavening agent (baking powder or soda) in this recipe. How does it rise? It does not even use beaten egg whites as a natural leavening? Is this cake very dense?
Reviews
-
Yum!
-
Baking time is about 30 minutes not 6.
-
Tried this recipe despite the incomplete method details. We suggest a preheated oven at 350 degrees f. For about 30 minutes or until golden on top. The cake is moist but very tasty. Would definately make it again.
Tweaks
-
To make icing to go with this; 1/2 cup of icing sugar Milk Lemon juice Pour icing sugar into medium bowl Add milk to make a thick consistency Add lemon juice to taste. Spread on once cooled and enjoy!
