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Lemon Sponge Cake
Course:
Dessert
Author:
www.iamartsy.ca
Ingredients
For the Cake:
oil or melted butter for greasing
1
cup
unsalted butter
1 1/4
cups
fine sugar
4
eggs
beaten
2 1/4
cups
self- rising flour
3
tbsp
milk
For the Filling and Frosting:
10
tbsp
unsalted butter
1 3/4
cups
confectioners' sugar
2
tbsp
lemon juice or lemon liqueur
Limoncello
3
tbsp
lemon curd
Sprinkles for decoration
optional
Instructions
For the Cake:
Preheat oven to 350°F /180°C and grease two 8-inch cake pans and line the bottom with parchment paper.
Cream together butter and the sugar until light in color and fluffy.
Gradually add the eggs, one at a time, beating well between each addition.
Sift in the flour, and fold in evenly with a metal spoon.
Fold in the lemon rinds and milk, lightly and evenly.
Spoon batter evenly into both prepared pans and bake in preheated oven 25-30 minutes or until lightly golden brown and springy to the touch.
Let cool in pan for 2-3 minutes before turning out onto wire racks to cool completely.
For the Frosting:
Beat the butter , sugar and lemon juice until smooth.
For the filling mix about 3 tbsp of the frosting with the lemon curd and use that mixture to sandwich together the two halves of the cake.
Spread the remaining frosting over the top of the cake and add sprinkles if you like.