Redbeards Larder: Lemon Sponge Cake

Lemon Sponge Cake

This cake is a light lemon sponge with a wicked butter icing topping, easy to do in one bowl and a few easy steps!

This recipe is ideal for a loaf tin, which needs to be lined with greaseproof paper, the paper should not go more than ¼ inch above the top of the cake tin.

Ingredients.

4oz self raising flour

1 tsp of baking powder

4oz of soft butter or margarine (room temp)

4oz caster sugar

2 large eggs

2/3 drops vanilla essence

1 freshly zested and squeezed lemon

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The Topping

2oz Soft butter

4oz Icing Sugar

2/3 drops vanilla essence

Method

Sift the flour and baking powder in a large bowl
Stir in the remaining cake ingredients including zest and lemon juice

Put the mixture into the lined tin and place in your pre-heated oven, 170°c for 45 minutes. Test with a skewer and turn out to cool on a rack.

Mix the topping with a wooden spoon, add a table spoon of hot water if mix is too dry or extra icing sugar if it's too wet, place topping on cake when cool.

A little lemon zest sprinkled on top finishes the cake off, or maybe small pieces of crystallised lemon?

Enjoy!!!