The Ultimate Lemon Sponge Cake Recipe: A Zesty Delight

This recipe guides you through making a light and fluffy lemon sponge cake, perfect for any occasion. We'll cover everything from ingredient selection to baking tips, ensuring your cake is a zesty triumph! This post is optimized for search engines, focusing on relevant keywords like "lemon sponge cake," "lemon cake recipe," "easy lemon cake," and "best lemon sponge cake recipe."

Ingredients You'll Need:

This recipe yields a delicious 9-inch round cake. Adjust quantities as needed for different sized tins.

• For the Cake:

  • 175g (6oz) softened unsalted butter
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 175g (6oz) self-raising flour
  • 1 tbsp baking powder
  • Zest of 2 lemons
  • 2-3 tbsp lemon juice (adjust to taste)
  • Pinch of salt

• For the Lemon Glaze (Optional):

  • 100g icing sugar
  • 2-3 tbsp lemon juice

Equipment You'll Need:

• Two 9-inch round cake tins
• Mixer (handheld or stand)
• Spatula
• Measuring cups and spoons
• Wire rack

Step-by-Step Instructions:

Preparing the Cake Tins:

1. Grease and Flour: Grease and flour your cake tins thoroughly. This prevents the cake from sticking. You can use baking paper on the bottom for extra security.

Making the Cake Batter:

1. Cream Butter and Sugar: Cream together the softened butter and caster sugar until light and fluffy. This is crucial for a light and airy cake.
2. Add Eggs: Gradually add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
3. Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and salt.
4. Fold in Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice. Taste and adjust the amount of lemon juice to your preference.

Baking the Cake:

1. Divide Batter: Divide the batter evenly between the prepared cake tins.
2. Bake: Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 20-25 minutes, or until a skewer inserted into the center comes out clean.
3. Cool: Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Lemon Glaze (Optional):

1. Combine Ingredients: In a small bowl, whisk together the icing sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
2. Glaze the Cake: Once the cakes are completely cool, pour the glaze over the top of one cake layer and gently sandwich the second layer on top. You can also glaze the entire cake.

Tips for the Perfect Lemon Sponge Cake:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Check for Doneness: Use a skewer to check if the cake is baked through. If it comes out clean, it's ready.
• Let it Cool: Allow the cake to cool completely before glazing to prevent the glaze from melting.

Serving Suggestions:

Serve your delicious lemon sponge cake with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. It's the perfect treat for afternoon tea or a special occasion.

This detailed recipe, coupled with helpful tips and suggestions, will ensure your lemon sponge cake is a resounding success. Remember to share your baking adventures using the hashtag #LemonSpongeCakePerfection!