I’m dreaming of warm spring sunshine this week so in an effort to get into the mood, I baked a light lemon sponge! With Mother’s day and Easter on the horizon you can’t go wrong with a simple recipe for such a lovely cake.
1 cup of self raising flour (I used Doves Farm gluten Free Brand)
1 cup of castor/refined sugar
2tsp of baking powder
3 large eggs
1 tbsp fresh lemon juice
1 cup soft butter/margarine
1 tsp vanilla essence
1/2 pkt of icing sugar
3 tbsp soft butter
1 tbsp lemon juice
Sift flour and baking powder into a large bowl. Then cream in the butter.Whisk the eggs, vanilla essence and lemon juice in a jug. Add to the flour mixture and stir into a batter. Pour between two well greased 8in sandwich tins and place in 180c oven for 25 mins.
Remove when springy on top and golden in colour. Allow to cool on a wire rack while you make the buttercream filling.
Whisk the buttercream ingredients together in a bowl until thick and creamy.
Sandwich the sponges together with half the buttercream mix and spread the top layer with the remainder.
You could add some lemon zest, I just sliced a piece of lemon on top for decoration.
Hope you enjoyed this recipe:)