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Ashford, Kent, United Kingdom
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” ― J.R.R. Tolkien ~ "I love to cook, to create platefuls of happiness, I find that there is no greater complement to a chef than silence while people are eating my food, it shows their enjoyment more that any complement words could express!" - The Ginger Hobbit.

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Monday, 8 October 2012

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.


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


The Topping

2oz Soft butter
4oz Icing Sugar
2/3 drops vanilla essence


  • 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?


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