This recipe is from the book “Gorgeous Cakes- for the ultimate sweet sensation”. I love lemons- I’m sure that I’ve mentioned that multiple times before but I really can’t stress it enough. The simple smell of a fresh lemon instantly takes me back to childhood summers full of lemonade, sun, sprinklers, and water fights. This recipe requires the use of lemon curd. If you like, you can simplify the process by using pre-made lemon curd if you like.
Lemon Sponge Cake
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
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.