Moist zesty lemon sponge (Print)
A moist lemon sponge made with fresh juice and topped with a tangy lemon-sugar glaze.
# What You Need:
→ Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1 3/4 cups self-raising flour
05 - Zest of 2 unwaxed lemons
06 - Pinch of salt
→ Lemon Drizzle
07 - Juice of 2 lemons
08 - Scant 1/2 cup granulated sugar
# How to Make:
01 - Preheat oven to 350°F. Grease and line a 2 lb loaf pan with baking paper.
02 - In a large bowl, beat softened butter and caster sugar until pale and fluffy.
03 - Incorporate eggs one at a time, beating thoroughly after each addition.
04 - Gently fold in self-raising flour, lemon zest, and salt until just combined.
05 - Transfer batter into prepared loaf pan, smoothing the top evenly.
06 - Bake for 40 to 45 minutes until a skewer inserted in the center comes out clean.
07 - Combine lemon juice and granulated sugar, stirring until sugar dissolves.
08 - Immediately after removing cake from oven, prick surface with skewer and slowly pour lemon drizzle over the warm cake.
09 - Allow cake to cool completely in the pan before removing and slicing.
# Expert Advice:
01 -
- This cake feels like sharing a sunny secret with a friend who needs a quick pick me up
- The perfect balance of moist sponge and tangy glaze makes it my go-to for afternoon tea chats
02 -
- Make sure the butter is properly softened; too cold and it won&t cream up nicely, too warm and the batter can get oily
- Pouring the drizzle while the cake is still warm helps it soak in and adds an irresistible tang
03 -
- Hand-zesting the lemons instead of using pre-grated zest preserves that bright fresh flavor that powers this recipe
- Patience while creaming butter and sugar makes all the difference in achieving that perfect cake texture