Iced Moist Lemon Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- For the cake
- ¾ cup unsalted butter
- ¾ cup caster sugar
- 3 eggs (beaten)
- 1 ½ cups self-rising flour
- 2 lemons (finely grated zest and 1 tbsp juice)
- For the filling
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- 1 Tbsp lemon juice
- For the icing
- 2 ¼ cups powdered sugar
- 2 Tbsps lemon juice
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, beating well to combine. Add the flour, lemon zest and juice and mix well.
4.
Spoon into the tins and bake for 30-35 minutes until golden and springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the filling: beat the butter until soft. Sift in the icing sugar and beat until until light and fluffy, then beat in the lemon juice.
6.
Turn one cake upside down and spread with the lemon buttercream. Place the other cake on top.
7.
For the icing: sift the icing sugar into a bowl and beat in the lemon juice until smooth. Spoon over the top of the cake, allowing it to run down the sides and leave to set.
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